To Roast A Duck

Pick, singe and draw a duck. Wash thoroughly inside and outside. Lay in water with a little salt, about half an hour.

Filling

Break into small pieces one medium sized baker's loaf of stale bread. Season to taste with salt, pepper and a little parsley. Pour over the bread 4 eggs beaten light, with milk sufficient to moisten the bread without making it soggy. A little celery improves the filling. Into a pan put 1 large tablespoonful each of lard and butter, with 1 medium sized onion, cut fine. When the onion is cooked soft, not brown, toss in the bread, and stir until thoroughly heated through. Put this filling loosely into the duck. If the bird is not very fat, spread it generously with lard; dust with salt and pepper, and place it, breast down, in a roaster, with about 1 pint of water. Baste occasionally. A me-dium size duck will take from 2 to 3 hours.

Mrs. Wm .Boadenhamer.

Turkey Scallop

Chop fine fragments of turkey and place a layer of bread crumbs in the bottom of buttered pudding dish, then a layer of turkey, adding any cold dressing that may be left. Have ready 3 or 4 hard boiled eggs, slice and add a few slices to each layer of turkey. Alternate the layers of meat and crumbs, adding bits of butter and seasoning to each and arrange that the last layer be of crumbs. Dot bits of butter over the top. Thin with hot water or milk what gravy may be left and pour over it. Milk alone, or even water with a tablespoonful of melted butter may be used. Cover the dish and bake one-half hour. A few minutes before serving remove the cover and let the scallop brown. Roast chicken may be served in the same way.

Roast Goose

Prepare goose, fill with bread filling made with bread crumbs, 2 eggs well beaten, parsley, enough onion to flavor; season to taste. When ready for oven cut thin slices of bacon, put on top of fowl. Keep goose from getting in the grease which collects in pan.

Yankee Dropped Dumplings

One and one-half cups of floury, one teaspoonful of baking powder, one-half teaspoonful of salt. Sift all together, add 1 egg, enough sweet milk to make a smooth batter, tolerably thick, drop into stewed chicken, let boil 15 or 20 minutes.

Miss Anna Garber.

Turkey Filling

1 1/2 loaves of bakers old bread cut fine, 1 onion cut fine, 1 cup of butter and lard. Cook onion till soft in the butter and lard. Throw in the bread and fry brown. Season with salt, pepper and parsley. Beat 4 eggs light, add 1 cup of milk and pour over the bread. Mrs. Henry Jones.

Quail On Toast

Remove skin with feathers from the quail or partridge. Some prefer to remove the feathers without scalding. Draw and wipe clean. Soak in salt water a short time. Split down the back. Dry with a clean cloth. Parboil in salt-water until tender, (this broth can be used for gravy). Place in bread-toaster, butter well, and toast quickly on both sides over a clean, quick fire, adding frequently a little butter to keep from drying out. Then serve on toasted bread, one bird to each piece of bread.

Mrs. M. C. W.