These are all very fine broiled, first splitting down the back, placing on the gridiron the inside down, cover with a baking tin, and broil slowly at first.  Serve with cream gravy.

GAME PIE.

Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc., and split them in half; put them in a saucepan with about two quarts of water; when it boils, skim off all scum that rises; then add salt and pepper, a bunch of minced parsley, one onion chopped fine, and three whole cloves.  Cut up half a pound of salt pork into dice, and let all boil until tender, using care that there be enough water to cover the birds.  Thicken this with two tablespoonfuls of browned flour and let it boil up.  Stir in a piece of butter as large as an egg; remove from the fire and let it cool.  Have ready a pint of potatoes cut as small as dice, and a rich crust made.  Line the sides of a buttered pudding dish with the crust; lay in the birds, then some of the potatoes, then birds and so on, until the dish is full.  Pour over the gravy, put on the top crust, with a slit cut in the centre, and bake.  The top can be ornamented with pastry leaves in a wreath about the edge, with any fancy design placed in the centre across the slit.

Rockaway Beach.

SNOWBIRDS.

One dozen thoroughly cleaned birds; stuff each with an oyster, put them into a yellow dish, and add two ounces of boiled salt pork and three raw potatoes cut into slices; add a pint of oyster liquor, an ounce of butter; salt and pepper; cover the dish with a crust and bake in moderate oven.

SQUIRREL.

They are cooked similar to rabbits, are excellent when broiled or made into a stew, and, in fact, are very good in all the different styles of cooking similar to rabbit.

There are many species common to this country; among them the black, red, gray and fox.  Gophers and chipmunks may also be classed as another but smaller variety.

ROAST HARE OR RABBIT.

A very close relationship exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter.  The manner of dressing and preparing each for the table is, therefore, pretty nearly the same.  To prepare them for roasting, first skin, wash well in cold water and rinse thoroughly in lukewarm water.  If a little musty from being emptied before they were hung up, and afterward neglected, rub the insides with vinegar and afterward remove all taint of the acid by a thorough washing in lukewarm water.  After being well wiped with a soft cloth put in a dressing as usual, sew the animal up, truss it, and roast for half or three-quarters of an hour, until well browned, basting it constantly with butter and dredging with flour, just before taking up.