We have tried for the first time just lately the baby chickens, which were a fashionable and expensive luxury last season in London. Boast them as you roast a quail, or they can be boiled and served cold with a covering of delicate white Mayonnaise sauce. They should be killed when five or six weeks old, cooked the same day, and each person should have one. This sounds very extravagant, but a chicken the day of its birth is not worth much more than the price of an egg, and feeding them six weeks is no great expense. I can strongly recommend anyone who keeps poultry to try them, as we found them very delicate and tender.

For those who keep pigeons and want to kill them off-which, of course, must be done-I do not advise you to roast them and place them on the menu as 'Bordeaux pigeons ' (which a friend of mine did, to the indignation of her sons), but to cook them as they do ptarmigan in Norway:Stew them quite fresh in an earthenware stew-pan (with the livers, & c, chopped up, inside them) in good stock, with a lot of vegetables cut up, especially onion and a bunch of herbs, which is removed before serving. If more details are wanted, the recipe for jugged hare in 'Dainty Dishes' will supply them. Serve with a hot compote of Cherries, dried or bottled, or Cranberries or Bilberries or Barberries, instead of the usual Red Currant jelly. If you have a great many pigeons, they could be boned and made into the French Pie, according to the recipe in 'April.'

We grow a great many Morella Cherries on each side of the wall. These ripen enough to be used for compotes in July, but by covering up the trees they can be kept on till now, or even later, and this is the best time for making them into Brandy Cherries, as follows:-Cut the cherries off the trees, leaving a little stalk, and let them drop straight into the bottle. When the bottle is half-full, shake in some powdered white sugar. Fill up with more cherries and more sugar. When quite full, pour in brandy, and leave it till next day. Then fill up the bottle with brandy, and cork it down. Seal the cork as in recipe before given (see pp. 109, 110). The brandy cherries are better if kept for two years before eating.

All gardens at this time of the year are full of unripe green Tomatoes; they are generally left hanging on the plants till the frost touches them, and then thrown away. If picked and stewed in a little butter in an earthenware dish, they are excellent. They have not quite the same flavour as the ripe ones, but still they are very good, and some people think them nicer than the red ones when cooked.

Carrots are a very neglected vegetable in England, and yet they are good in so many ways. The following is a Belgian recipe:-Cut the red part into thin Julienne strips, boil for fifteen minutes, drain, then put them into a stew-pan with a nice piece of butter, a little sugar, and cover with light stock. Stew for about half an hour; then set over the fire, and boil till they are nicely glazed. Young Carrots are good done in the same way, but only take about half an hour's boiling. Carrots are excellent puree'd like mashed Turnips. French Beans and Scarlet Runners are very much better boiled whole, if not too old, only partly drained, and butter added at the last; they should be boiled enough to break up when the butter is stirred in. To be served very hot. For a second-course dish cream may be added as well as butter. When French Beans are old and the seed ripe, they cook as well as the real white Haricots.

Every year I grow Red Cabbages, and cook them as recommended in 'Dainty Dishes.' I also make large jars of pickled Red Cabbage, most useful in the winter. The following is a German recipe, and also good:-Cut the cabbage as for choucroute. For three or four large cabbage heads take 1/4 1b. of butter, put it into an earthenware saucepan on a coal fire. When melted, add the cabbage, salt, pepper, and a little flour and a large cupful of good broth; cover well, and let it cook for about an hour and a half, turning it from time to time. During the last half-hour add a glass of strong red wine.

Some years, and this has been one, the Siberian Crabs ripen in great quantities. They look so lovely on the tree, one hates to pick them; but the moment they are ripe the missel-thrush clears every one off, with the same rapidity with which he leaves us without a single berry on the Mountain Ash in the summer. So we harden our hearts, and gather them to make into jam, according to the following recipe (the fruit of the Rosa rugosa can be utilised in the same way):Remove the stalks and well wash the fruit, put this into a preserving-pan with just enough water to cover them; boil until quite tender; then rub through a brass wire sieve, and for every 1 lb. of pulp add 1 lb. of sugar. After bringing to the boil, simmer for three-quarters of an hour and put into jars. It will become firm as it cools. It is, although not so clear, almost as good as Currant jelly.

An immense improvement to stewed Apples or Apple tart-if the crust be baked apart, as recommended in 'March'-is to put in four or five Peach leaves, fresh from the trees, and take them out before serving; it gives the Apples a most excellent flavour.