Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite. * * * * * TO WARM COLD POULTRY. Cut up the pieces required to be dressed, spread over them a seasoning as for cutlets, and fry them; pour over a little good gravy, and garnish with sippets of toast and sliced lemon, or place them in an edging of rice or mashed potatoes. * * * * * BROILED FOWL AND MUSHROOMS. Truss a fine fowl as if for boiling, split it down the back, and broil gently; when nearly done, put it in a stewpan with a good gravy, add a pint of fresh button mushrooms, season to taste; a little mushroom powder and lemon juice improve the flavour. * * * * * PIGEONS. To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice _entrée_; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and serve in the dish with the pigeons. Or they may be split down the back, broiled, and then finished in the stew-pan. * * * * * STEWED GIBLETS. Scald one or more sets of giblets, set them on the fire with a little veal or chicken, or both, in a good gravy; season to taste, thicken the gravy, and color it with browning, flavor with mushroom powder and lemon-juice and one glass of white wine; forcemeat balls should be added a few minutes before serving, and garnish with thin slices of hard boiled eggs. * * * * * DUTCH TOAST. Take the remains of any cold poultry or meat, mince it and season highly; add to it any cold dressed vegetable, mix it up with one or more eggs, and let it simmer till hot in a little gravy; have ready a square of toast, and serve it on it; squeeze over a little lemon-juice, and sprinkle with white pepper. Vegetables prepared in this way are excellent; cauliflower simmered in chicken broth, seasoned delicately and minced on toast, is a nutritive good luncheon for an invalid. * * * * * TIMBALE DE MACCARONI. This is a very pretty dish. The maccaroni must be boiled in water till it slightly swells, and is soft enough to cut; it must be cut into short pieces about two inches in length. Grease a mould, and stick the maccaroni closely together all over the mould; when this is done, and which will require some patience, fill up the space with friccassee of chicken, sweetbreads, or whatever may be liked; close the mould carefully, and boil. Rich white sauce is usually served with it, but not poured over the timbale, as it would spoil the effect of the honeycomb appearance, which is very pretty. * * * * *