Squabs are a great delicacy, especially in the convalescent's menu, being peculiarly savory and nourishing. Clean the squabs; lay them in salt water for about ten minutes and then rub dry with a clean towel. Split them down the back and broil over a clear coal fire. Season with salt and pepper; lay them on a heated platter, grease them liberally with goose fat and cover with a deep platter. Toast a piece of bread for each pigeon, removing the crust. Dip the toast in boiling water for an instant. In serving lay a squab upon a piece of toasted bread. PIGEON PIE Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a rich paste. Cut up the pigeons, lay them in, with hard-boiled eggs chopped up and minced parsley. Season with salt and pepper. Put flakes of chicken fat rolled in flour here and there, pour over the gravy the pigeons were stewed in, cover with a crust. Bake slowly until done. SQUAB EN CASSEROLE Take fowl and brown in a skillet the desired color, then add to this enough water (or soup stock preferred), put it in casserole and add vegetables; add first those that require longest cooking. Use mushrooms, carrots, small potatoes and peas. If you like flavor of sherry wine, add small wine glass; if not, it is just as good. Season well and cook in hot oven not too long, as you want fowl and vegetables to be whole. You may add soup stock if it is too dry after being in oven. ROAST TURKEY Singe and clean the turkey the same as chicken. Fill with plain bread stuffing or chestnut stuffing. Tie down the legs and rub entire surface with salt and let stand overnight. Next morning place in large drippings or roasting-pan on rack and spread breast, legs and wings with one-third cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom of pan with flour. Place in a hot oven and when the flour on the turkey begins to brown, reduce the heat and add two cups of boiling water or the stock in which the giblets are cooking, and baste with one-fourth cup of fat and three-fourths cup of boiling water. When this is all used, baste with the fat in the pan. Baste every fifteen minutes until tender; do not prick with a fork, press with the fingers; if the breast meat and leg are soft to the touch the turkey is done. If the oven is too hot, cover the pan; turn the turkey often, that it may brown nicely. Remove strings and skewers and serve on hot platter. Serve with giblet sauce and cranberry sauce. If the turkey is very large it will require three hours or more, a small one will require only an hour and a half. STUFFED TURKEY NECK (TURKISH STYLE)