HOW TO FRICASSEE QUAILS.—­Having tossed them up in a sauce-pan with a little melted butter and mushrooms, put in a slice of ham, well beaten, with salt, pepper, cloves and savory herbs; add good gravy, and a glass of sherry; simmer over a slow fire; when almost done, thicken the ragout with a good cullis, (i. e. a good broth, strained, gelatined, etc.) or with two or three eggs, well beaten up in a little gravy.

HOW TO ROAST QUAILS.—­Roast them without drawing and serve on toast.  Butter only should be eaten with them, as gravy takes off the fine flavor.  The thigh and the back are the most esteemed.

HOW TO ROAST RABBITS.—­Baste them with butter, and dredge them with flour; half an hour will do them at a brisk fire; and if small, twenty minutes.  Take the livers with a bunch of parsley, boil them, and chop them very fine together; melt some butter, and put half the liver and parsley into the butter; pour it into the dish, and garnish the dish with the other half; roast them to a fine light brown.

HOW TO MAKE RABBIT TASTE LIKE A HARE.—­Choose one that is young, but full grown; hang it in the skin three or four days; then skin it, and lay it, without washing, in a seasoning of black pepper and allspice in a very fine powder, a glass of port wine, and the same quantity of vinegar.  Baste it occasionally for 40 hours, then stuff it and roast it as a hare, and with the same sauce.  Do not wash off the liquor that it was soaked in.

HOW TO ROAST SNIPES—­Do not draw them.  Split them; flour them, and baste with butter.  Toast a slice of bread brown; place it in the dish under the birds for the trail to drop on.  When they are done enough, take up, and lay them on the toast; put good gravy in the dish.  Serve with butter, and garnish with orange or lemon.

SNIPE PIE—­Bone 4 snipes, and truss them.  Put in their inside finely chopped bacon, or other forcemeat; put them in the dish with the breast downwards, and put forcemeat balls around them.  Add gravy made of butter, and chopped veal and ham, parsley, pepper and shalots.  Cover with nice puff paste; close it well to keep in the gravy.  When nearly done, pour in more gravy, and a little sherry wine.  Bake two or three hours.

HOW TO FRY VENISON—­Cut the meat into slices, and make a gravy of the bones; fry it of a light brown, and keep it hot before the fire; put butter rolled in flour into the pan, and stir it till thick and brown; add 1/2 lb. of loaf sugar powdered, with the gravy made from the bones, and some port wine.  Let it be as thick as cream; squeeze in a lemon; warm the venison in it; put it in the dish, and pour the sauce over it.

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HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES

TO MOLD ICES—­Fill your mold as quickly as possible with the frozen cream, wrap it up in paper, and bury it in ice and salt, and let it remain for an hour or more to harden.  For dishing, have the dish ready, dip the mold in hot water for an instant, wipe it, take off the top and bottom covers, and turn it into the dish.  This must be done expeditiously.  In molding ices, it is advisable not to have the cream too stifly frozen before putting it into the mold.