Roast Duck With Orange Juice

The ducks being picked, singed and drawn, mince the livers with a little scraped bacon, some butter, green onions, mushrooms, sweet herbs and parsley and season with salt and pepper. Stuff the ducks with this mixture, cover with slices of bacon, wrap in paper and roast them. Put into a stewpan a little gravy, the juice of an orange and a few shallots, minced. Add a dash of pepper and bring to the boiling point. When the ducks are roasted, place them on a hot platter, remove the bacon, pour over them the sauce and serve hot, garnish with curly parsley. - Juliet Hite Gallaher, Virginia.

Roast Duck

Clean, stuff and truss a pair of ducks, place on a rack in a dripping-pan, sprinkle with salt and pepper, and cover breast of each bird with two thin slices of fat salt pork. If wild ducks are used, bake twenty to thirty minutes in a very hot oven, basting every five minutes, with fat in pan. If domestic ducks are preferred, reduce the heat and bake one and one-fourth hours. Garnish with water cress and serve with orange sauce.

Stuffing For Wild Duck

This stuffing is not eaten: simply added to impart flavor, and consists of three small onions put into body of each bird. Or apples pared, cored and cut in quarters, and removed before serving.

Stuffing For Domestic Duck

Cover stale bread broken in pieces with boiling water and let stand until bread has absorbed the water;then squeeze through chees-cloth to press out the water. Season bread with salt, pepper, melted butter and finely chopped onions.

How To Cook Squabs

Take two or four or six squabs; halve your birds; place in a deep saucepan, about two slices of bacon cut in small dice browning in butter; brown your birds, turning often. When all is a golden color add one large glass of water, a small onion or two, one clove, garlic, a kitchen bouquet, thyme, parsley, celery. Let all simmer gently for one and one-half hours, then add a cup or two or tender green peas; cook half or three-quarters of an hour more, add a little water if necessary, salt and pepper. Place squabs on toasted bread and garnish with the peas, removing all garden bouquet, thicken with spoonful of flour dissolved in water before using. - Miss Florence Parker, Los Angeles, Calif.