Wild Duck With Peas

Cold duck; ham; two tablespoonfuls of butter, one pint of stock, one tablespoonful of flour, one pint of peas, salt and pepper. Put the remains of a cold duck and one slice of ham in a saucepan with the butter. Fry until they are slightly browned. Then dredge in the flour and pour the stock in gradually. When it boils up, season with one teaspoonful of salt and one-fourth of a teaspoonful of pepper. Have the peas ready, put them in the center of the dish, arrange the duck around them and pour the sauce over it.

Dumplings

One cup flour, nearly two teaspoons Royal Baking Powder, a little salt; sift all together, then add one egg and sweet milk to make rather stiff batter, and drop in spoonsfuls into boiling soup and boil twenty minutes. Do not lift the lid or the dumplings will not be light.-Mrs. A. D. Nash.

Aunt Sarah Puntney's Dumplings

One quart bread crumbs, one quart sour milk, one teaspoon Baking Soda, one teaspoon salt, one-half teaspoon pepper, five eggs, well beaten. Mix and pour in buttered pan; bake separately from fowl or meat, and baste often with the broth. - Mrs. Edward Hunsinger.

Chicken Pie With Oysters

Prepare and disjoint a nice fat chicken, put in a vessel, cover with water, season. Stew until tender; line the sides of a deep baking dish with a nice crust. After removing the bones lay the chicken in layers, dredge with flour, then a layer of oysters with salt and pepper, and bits of butter and so on until all are used. Pour in half the gravy and some oyster liquor. Cover with top crust and bake one hour. - Mrs. Wm. Tilroe.

Baked Squab

Clean and split squabs down back, place in roasting pan, salt, pepper, and dredge with flour, place large pieces of butter on each squab, pour one cup of hot water over all, place cover on roaster, let steam on top of stove for two hours, then put in oven without lid until a nice brown. - Mrs. S. P. Ronalds.

Quail

Season with salt and pepper, roll in flour and place in roasting pan in which is half a cup of hot butter or lard. Place on top pieces of butter. Add a little boiling water, cover closely and cook for one hour. -Mrs. George Mathews.

How To Cook Guinea In "Overcoats"

As the guinea is a dry meat, split down the back, spread out in roaster, salt, pepper and cover with a thick coating made in the fol-lowing proportion. One cup of butter and two cups of flour, creamed together (sometimes this amount of flour does not rub in well, less can be used if necessary), but cover the birds with it and cook thoroughly, basting as for turkey. This dressing should stay on and brown it, it is delicious. - Mrs. J. F. Jolly.