=Sage and Potato Stuffing.=--Should you give the preference to the old-fashioned potato-and-sage stuffing, such as your grandmother used to make, fashion it in this way: peel and boil for half an hour a half dozen good-sized potatoes. Mash well and season with one tablespoonful salt, and a teaspoonful pepper, two tablespoonfuls of white onions minced fine, and cooked in a tablespoonful of butter and a teaspoonful of sage. Mix lightly and stuff. =Bag Roasted Young Guinea Fowl.=--It is but a few years ago comparatively that the excellence of the guinea fowl for the table was duly recognized. Most people were afraid to try them. Now the guinea is not only being served in all the best restaurants, but in many private homes as well. While the young guineas make the choicest eating, the old birds are not to be despised. In stuffing the guinea any approved turkey stuffing may be used, the accompaniments being as with turkey, giblet gravy and cranberry sauce. In roasting a very little water goes into the bag, instead thin pieces of fat, salt pork are skewered across the breast and around the drum sticks. =Bag Broiled Young Guinea Hen.=--For bag broiling, split down the back and flatten. Brush over with vegetable oil or melted butter, put in buttered bag and bake in gas oven or hot coal oven. Lay on a hot platter, season with salt and pepper, spread with a rounding tablespoonful butter stirred with a tablespoonful finely minced parsley, garnish with watercress and little moulds or spoonfuls of cranberry jelly and serve. =Quail.=--As for cooking quail there is no better way than to roast them plain, with plenty of red pepper and a little salt. For those who prefer, an excellent way is to serve them with bacon, which supplies the fat which all game birds lack. Take a half dozen quail, wipe with a damp cloth, split them and break the leg bones. Mix together a teaspoonful of pure olive or cotton seed oil, a dash of cayenne and a tiny bit of salt. Brush the birds with this mixture and put in well-greased bag, seal, put in oven and roast fifteen minutes. Arrange six slices of delicately browned toast on a hot platter, place the birds on the slices and baste with a mixture of good butter, minced parsley and the juice of a half dozen lemons. Garnish with slices of crisped bacon and watercress. =Quail No. 2.=--Place four quail in a wooden dish with a link of sausage between the birds and a strip of bacon laid on each. Put in bag, seal, and bake twenty-five minutes. =Stuffed Quail.=--Put into each bird a half prune or fat raisin, with a bit of butter and a few well seasoned bread crumbs. Wrap each bird in a slice of bacon, fastening with string or tooth picks and put in well-buttered bag. Seal and place on broiler and bake about twenty-five minutes, reducing the heat during the last half of the time.