Cut the breasts of two cooked guinea hens into one-inch blocks and place in a chafing dish and add

  Three cups of thick cream sauce,
  One well-beaten egg,
  One-half teaspoon of mustard,
  One teaspoon of salt,
  One teaspoon of paprika,
  One large onion chopped very fine,
  Three tablespoons of finely chopped parsley,
  Juice of one large lemon,
  Grated rind of one-half lemon.

Stir to mix thoroughly and add the prepared breasts of the guinea hens and heat slowly until very hot.  Serve on toasted waffles.

GUINEA HEN—­POT PIE

Draw and singe the pair of guinea hens, removing the wings, thighs and legs and leaving the breast whole.  Break the back of the carcass and then place in a deep saucepan and add seven cups of boiling water and steam slowly until tender.  Add

  A piece of carrot,
  One small onion,
  One branch of celery

for flavoring and then lift and set the thighs and breast aside for future use.  Pick the meat from the back of the carcass and add to two and one-half cups of the stock.  Season and thicken slightly.  Now place the legs and wings in a casserole dish and add

  One cup of peas,
  The prepared gravy,
  Four boiled onions.

Cover with a crust of plain pastry and bake in a moderate oven for thirty minutes.

FRICASSEE CHICKEN

Draw and singe and cut the chicken.  Wash and place in a deep saucepan and cover with boiling water.  Bring to a boil and add

  One onion,
  One small carrot,
  Two branches of celery.

Cook slowly until tender and then thicken the gravy.  Dumplings may be added if desired.

ROAST CHICKEN, SPLIT STYLE

Prepare the chicken as for roasting.  Do not fill.  Rub well with shortening and then pat in plenty of flour.  Place in a roasting pan and roast until tender; baste frequently with hot water.

ROAST DUCK

Singe and draw the duck and then remove the neck and add to the giblets and cook until tender.  Wash and then drain the duck.  Now prepare a filling by soaking sufficient stale bread in cold water.  When pressed dry it will measure two and one-half cups.  Rub through a sieve.  Now place five tablespoons of shortening in a saucepan and add

  One cup of chopped onion,
  One green pepper, chopped fine,
  The prepared bread,
  Three tablespoons of finely chopped parsley,
  One level teaspoon of thyme.

Cook slowly, turning frequently until the onions are tender, adding more shortening if necessary to prevent the mixture from sticking to the pan.  Then season with salt and pepper.  Cook and then fill into the duck.  Dust with flour and then roast in a moderate oven, allowing thirty minutes for the duck to start cooking and twenty minutes to the pound.