e of nutmeg, stir in a tablespoonful of butter, and
stir the sauce until it is smooth; then place the saucepan containing it
in a pan of boiling water to keep it hot; put two tablespoonfuls of
butter over the fire in a frying pan, and when it is smoking hot put
into it the coarse half of the crumbs, dust them with cayenne pepper,
and stir them until they are light brown; then at once put them on a hot
dish; put the bread sauce into a gravy-boat ready to send it to the
table. Arrange to have the fried breadcrumbs, sauce and quail done at
the same time; serve the birds on the toast which has been laid under
them; in serving the quail, lay each bird on a hot plate, pour over it a
large spoonful of the bread sauce and on that place a spoonful of the
fried bread crumbs.

VENISON STEAK.

MRS. ERNEST F. WURTELE.

Take a piece of frozen venison, and put into water in which has been put
two tablespoons of vinegar. Just leave until the ice comes to the
surface of the meat, take the meat out and remove the ice with a knife;
wipe dry and flour well, put a good piece of butter in the pan; let
brown, put the steak in salt, and pepper, fry on both sides, then add a
cup of rich milk, push the pan to the back of the stove and cover it and
let it stew slowly for one and a half hours--If the steak is very dry
lard it with salt pork before frying.

STEWED PIGEONS.

MRS. HARRY LAURIE.

For two pair of pigeons stuff first with bread, summer savory, butter,
pepper, salt. Put eight or nine slices of fat pork, in an iron pot to
fry, until the pork is well browned, then take it out and put in the
pigeons and let brown thoroughly, keep turning to prevent burning. Then
add one pint of stock, season if required, put back slices of pork and
let stew for an hour and a half (at least) quietly. If gravy is not
thick enough, add a tablespoon of brown flour. About quarter of an hour
before done, put in a can of green peas--Then serve.

STEWED HARE.

Can be prepared in the same manner as the above for stewed pigeons, with
the addition of spices: cloves a few, and a little more of cinnamon.

BREAD SAUCE.

MRS. BENSON BENNETT.

One half pint boiled milk to one cup of fine bread crumbs, one small
onion, two cloves, one piece of mace, salt to taste, let simmer five
minutes, add small piece of butter.

CRANBERRY JELLY.

Pare, quarter, and core twelve good sized tart apples, place in a
porcelain kettle with two quarts of cranberries,