To Roast A Canvasback Duck

Pluck, singe, draw and wipe well. Never wash a canvasback duck as it is simply spoiled by so doing, and loses the delicious flavor so dear to the palate of hunters and "good-eaters." Some leave the heads on to show the species; I do. Roast without stuffing thirty minutes in a hot oven, after seasoning with salt and cayenne pepper. Baste with butter and a little water. Take up on hot platter. Add to gravy a tablespoonful of currant jelly, a dash of cayenne pepper, and thicken with a little browned flour, if you like. I like it better without the flour. A canvasback must be served and eaten directly after it comes out of the oven.

Mrs. James C. Menor.

To Roast Wild Ducks

Nearly all wild ducks are liable to have a fishy flavor and are sometimes uneatable - but properly handled are delicious. They should be well cleaned, then parboiled (not boiled), first putting within each duck a small peeled carrot, the object of which is to absorb the unpleasant taste. Parboil twenty minutes; take out of water, drain, throw away carrot. Have ready a dressing made as follows; (do not fill a duck quite full as the dressing swells). For one good-sized duck, one cupful stale bread chopped line, one-half onion chopped fine, (after it has been in salted water fifteen minutes,) one tablespoonful of chopped celery, (or a pinch of celery seed), two thin shaves of garlic, one small clove, one tablespoonful of melted butter. Mix all together with a spoon; add salt, a dash of cayenne pepper, and just a little sage, then sew up. A great mistake is made in mixing any kind of dressing with the hands. It makes it heavy, sticky and very unpalatable. This amount of dressing to be multiplied by the number of ducks. Hub each duck with a little melted butter, dredge just a little and pepper and salt. Put a good sized diece of butter and a cupful of hot water in the roasting pan. If you' have a covered pan", (which is the proper thing), you need not baste the ducks while roasting. One hour or a little longer is sufficient time to roast ducks. Take up on hot platter. Into the gravy add one tablespoonful of currant jelly, a dash of cayenne pepper, and thicken with a little browned flour.

Mrs. James C. Menor.

Roast Chicken

Dress and stuff the chicken. Put in steamer over boiling water and steam from one and a half to two hours according to size; then place in oven and roast a nice brown, basting frequently with water and butter. One-half hour in a hot oven is sufficient. Old fowls, (turkeys as well as chickens), become tender as young ones with this treatment. Boil gizzard, liver and heart, in a saucepan; when done, chop fine; add them with the water in which they were boiled to gravy in the baking pan; thicken with a little flour and season to taste.

Miss Berwick.

Fried Chicken

Wash chicken well before jointing, then dry each piece thoroughly. Put into a spider or frying pan, two-thirds of a cupful of butter, and when warmed, but not hot. put in the chicken; salt and pepper it. cover, and place on a hot part of the stove, but not where it will burn. Cook for three-quarters of an hour, turning when necessary. Take out when near-ly done, dip each piece in finely powdered bread crumbs, put back into the spider and cook until done, and nicely browned. Remove chicken to a well warmed platter and prepare gravy by mixing one heaping tablespoonful of flour with the butter in spider, stirring until flour is well cooked; then pour in gradually one-half pint of milk or water and let it just come to a boil.

Mrs. Wm. Sutton, Pacific Grove.