Parboil the duck with an onion placed inside (to absorb the fishy flavor). Throw away the onion, lay in fresh water for 1/2 an hr., stuff with bread crumbs, seasoned with salt, pepper, sage and onion, and roast until brown and tender. Add to the gravy, after the ducks are removed, 1 teaspoon of currant jelly and a pinch of cayenne. Thicken with browned flour, and serve. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Dress and clean a, wild duck and truss as goose. Place on rack in dripping pan, sprinkle with salt and pepper, and cover breast with 2 very thin slices fat salt pork. Bake 20 to 30 minutes in a very hot oven, basting every 5 minutes with fat in pan; cut and remove string and skewers. Serve with orange or olive sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or 3 small onions may be put in body of duck to improve the flavor. Serve neither apples nor onions. If a stuffing is to be desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.