Singe, draw, and remove all the tiny pinfeathers. Then wash very quickly, both inside and out, with cool water and wipe perfectly dry. For the stuffing, take equal parts of chopped tart apples, of bread crumbs which have been browned in the oven and sifted, and of boiled onions. Season highly with salt and pepper, and a little sage, and moisten with two or three tablespoonfuls of melted butter. Stuff the ducks, sew and truss. Put on a rack in a pan, sprinkle with salt, pepper, and a little flour. Cover with small slices of salt pork and put into a very hot oven. In about five minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every four or five minutes. In forty minutes the ducks will be sufficiently cooked, if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly browned on all sides. Serve with.

Roast Duck, No. 2

Prepare as directed in first recipe, and stuff with stale bread crumbs, seasoned with a little melted butter, salt, pepper, and three-fourths of a cup of chopped celery. Place the duck on the bottom of the pan and not on the rack, and put close around it a sweet potato, a carrot, and a parsnip, each of them pared and cut in halves. When the duck is basted, baste the vegetables also, and when the duck has been taken from the pan, mash the vegetables in the drippings and press through the sieve. Add about one and a half cups of boiling water, season and serve in a gravy boat. The vegetables take the place of flour in thickening, help to flavor, and we think this is a very good everyday gravy for ducks. (Miss Souther.)