After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme. Then put into the cavity of each squab, a hard-boiled egg. Lay them in a large, round, earthen baking dish, three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake. The same recipe will answer for robins, except that the eggs must be chopped, instead of being placed whole in the cavity of the bird.--_Mrs. S. T._ BEEF CAKES. Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley; season with pepper and salt, moisten with a little dripping or catsup. Cold ham or tongue may be added to improve it. Make in broad, flat cakes, and spread a coat of mashed potatoes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown. Other cold meats may be prepared in the same way for a breakfast dish.--_Mrs. D._ FISH AND POTATOES. Boil salmon or other fish; mash up boiled Irish potatoes; chop yolks of hard boiled eggs. Mix all together with butter; make very hot, and keep it so at table.--_Mrs. R._ BEEFSTEAK AND POTATOES. Cut up in a stewpan, with cold water, and stew till well cooked, the steak you will use; mash some potatoes with creamed butter, pepper and salt. Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while. BACON FRAISE. Take a nice piece of middling about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes.--_Mrs. M. D._ ITALIAN MANNER OF COOKING MACARONI. One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes. Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine. A thick layer of grated cracker crumbs and cheese on top. Serve with a stand of grated Stilton cheese.--_Mrs. R. R._ MACARONI.