Instructions: On, or after September 1, charge the blunderbus with number eights. Set the dog into an alder thicket. When the little suckers flit out of the alders, paste away until you have accumulated about 8 of em. (May take several days). Draw birds and hang until tender, or, cut the breasts, legs and thighs out, saving the carcasses for broth.

Heat the butter in heavy skillet. Add timberdoodle parts and saute until lightly browned, seasoning with salt and pepper to taste. Set aside.

Sprinkle gelatin over 1/4 cup of the cold broth. Heat remaining cup of broth and mix with the softened gelatin. Blend gelatin mixture with meat, onion, cream and mayonnaise (or, pre-grind solid ingredients, mix all until smooth). Add Worcestershire sauce and salt to taste. Pour into lightly oiled 1-quart mold; chill until firm. Unmold on serving plate with garnish, crisp bread or crackers, or, serve with greens as a main dish!

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