Braised Ducks

Young ducks are essential for this purpose. Lay 3 slices of fat corned ham upon the grating of your roaster, and upon them a minced onion, a stalk of celery; chop a slice of carrot and a tablespoon of chopped parsley. Clean and truss, but do not stuff the ducks; lay them upon the prepared "bed" and pour a cupful of boiling water over them. Cover the pan and let them cook, closely covered, in a moderate oven for about 2 hrs. Take up the ducks, strain the liquor from the pan, and let it cool enough to remove all the fat. Then put it into a saucepan and let it boil. Add 1 teaspoon of lemon juice, and thicken it slightly with browned flour. Return the fowls to the sauce till hot again, then serve with the sauce poured over them. - Mrs. Frank Mullins. Franklin, 111.

Ducks

When roasted, use dressing as for turkey, with the addition of a few slices of onion; many cooks lay over the game slices of onions, which take away the fish flavor, removing the onion before serving. Make a sauce with the drippng in the pan in which the game is roasted, and to which are put the chopped giblets, which are previously well cooked; thicken the gravy with brown flour, moistened with water. Serve with currant jelly. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Duck And Green Peas

Cut the rind from 1/2 lb. of lean bacon. Divide it into pieces 2 inches square and fry a light brown with butter. Dredge in a little flour, and stir 3 minutes. Add a pint of broth, an onion stuck with cloves, a bunch of sweet herbs, salt and pepper. The duck should be previously fried or roasted for 10 minutes, and put into the stewpan with the gravy and stewed slowly for 1 1/4 hrs., or until tender. Stew a qt. of peas with butter in another pan. Place the ducks and peas on a hot dish, pour over them the gravy, strained and thickened, and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Cold Duck Stewed With Green Peas

Cut a cold roast duck into even sized pieces, season with a dash of cayenne pepper and salt, add the finely minced peel of 1/2 a lemon. Put into a stewpan and pour over 3/4 pt. of good gravy, and place it over a clear fire to become very hot, but do not let it boil. Boil a qt. of green peas, drain, and season with butter, pepper and salt, pile them in the center of a hot dish, arrange the pieces of duck around them, and serve. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

"Creole" Salami Of Duck

Melt in a saucepan 2 tablespoons of butter, and stir into this a 1/2 tablespoon each of chopped ham, onion, celery, sweet pepper and parsley, with a tablespoon of flour, a 1/4 of a teaspoon of salt, and a 1/2 teaspoon of paprika,. Stir for 3 minutes, then add a cup of consomme, 2 cloves and a blade of mace. Simer for an hr.; strain, and add to it 2 cups of cold duck, cut into neat pieces an inch long. Boil 1 minute to heat the meat thoroughly, and serve. Garnish with sippets of fried bread. - Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.

Peanut Stuffing For Ducks

Prepare the ducks for roasting and make a stuffing of bread crumbs seasoned with butter, pepper and salt. Chop a cup of roasted and sheiled peanuts to a powder and rub them into the bread crumbs. Stuff the ducks with this mixture and roast, basting frequently. - Mrs. Chris. Worthington, Des Plaines, 111.