=Stewed Rabbit.=--Cut in eight pieces, salt and pepper and put in buttered wooden dish, set in a buttered bag with a finely chopped onion, a bunch of sweet herbs, a quarter cupful stock or hot water and a tablespoonful of flour stirred smooth with a little cold water, then blended with the hot. Seal the bag and bake forty-five minutes in a hot oven. =Reed Birds.=--Most of the reed birds obtained in our markets are in reality nothing but sparrows, and those undrawn. If fed on grain, as they are in Chicago, they are really very nice. To bake, wrap each one in a thin slice of bacon or salt pork, put in buttered bag, seal and cook in a quick oven. Still more delectable are they cooked en surprise. For a half dozen covers, prepare the same number of birds, six large oval potatoes, six oysters, and some thin slices of bacon. Prepare the birds as for roasting, and tuck into each little interior an oyster, seasoned with salt and pepper. Then wrap each bird in a slice of bacon. Now, having the potatoes well scrubbed, cut off one end, and using a vegetable scoop, cut out a hollow in each large enough to hold a bird. Insert the bird, replace the end of the potato, cut off, tie in place, put in buttered bag and bake in a moderate oven. Serve as soon as done, removing the string. The flavor of the bird, oysters and potato makes a delicious combination that cannot be surpassed. Serve simply with butter, or if preferred, a mushroom or oyster sauce. =Squab.=--In cleaning a squab, take care not to break the little sack that holds the entrails. Split the birds down the back, rub with salt, pepper and butter or oil. Sprinkle with cracker dust and put into well-buttered bag. Bake fifteen minutes and serve on slices of crisp, hot, buttered toast with or without a thin, crispy slice of bacon. Garnish with cress or parsley. =Barbecued Squirrel, (Southern Style.)=--Get two fat squirrels, skin and draw. Cut the thin skin on each side of the stomach close to the ribs, then wipe with damp cloth. Sprinkle with black pepper but use no salt. Put a layer of fat bacon in a wooden dish, set in a well-greased bag and lay the squirrels on this bed. Cover with more thin slices of bacon pour in the bag a half cupful good broth, seal, and bake an hour in a moderate oven. Serve with grape jelly or spiced grapes.