be young and tender. Clean, and
soak to draw out the blood. Wipe dry, and broil over a hot, clear fire,
turning often. When done to a golden brown, lay in a hot dish and anoint
with melted butter. Season each squirrel with a salt spoon of salt and
half spoon of pepper. They are delicious.

HOT POCKETBOOKS--One pint of sweet milk, brought to boiling point, to
which, add one tablespoonful of sugar, half teaspoonful of salt and
butter the size of an egg; let cool till luke warm, then add half cake
of yeast, two eggs and a quart of flour. Let the dough rise in a warm
place until very light, then put down with the hand and let rise again;
roll out to about five-eighths of an inch thick, cut in four inch
circles, brush with melted butter and fold over; let rise on tins, bake
until a delicate brown, then while warm, go over the surface with melted
butter to make the crust tender.

BOW-KAIL SALAD--Put one-half cup of vinegar and one tablespoonful of
butter to heat in a double boiler. Beat yolk of one egg, one spoonful of
flour and one of sugar together, add two tablespoonfuls of sour cream
and cook in the vinegar until smooth. Just before it boils, stir in the
well-beaten white and pour immediately over your cabbage or "bow-kail,"
which has been shredded and salted.

BROWNIE CAKE--One cup of sugar, one-half cup of butter, one-half cup of
sweet milk, two eggs, one teaspoonful of vanilla, one cup and a half of
flour, sifted with one teaspoonful of baking powder. Set one square of
chocolate on a kettle of boiling water and let it melt. After melting,
mix one-half cup of sweet milk slowly in the chocolate, add half-cup of
sugar. Pour into batter, mix thoroughly, and bake in layers. Put
together with the following filling:

FILLING--Four ounces chocolate melted, add one-half cup of cream, two
tablespoonfuls of butter and one cup of sugar; boil until it forms a
very soft ball when dropped in cold water, then add one cup finely
chopped nuts. Spread this very thick between the layers. Ice with plain
chocolate icing, which you have reserved, before adding the nuts, and
decorate with unbroken halves of English walnuts.

HALLOWE'EN JELLY--Soften one ounce of gelatine in half a pint of cold
water. When quite soft, add half a pint of hot water and a pint of good
sparkling cider. If the cider be very sweet, the juice of a lemon is an
improvement. Set on ice until firm, and when ready to serve, turn into a
pumpkin shell which has been p