How To Cook Wild Ducks

Mrs.C. G. Du Bois.

Put the ducks in a large pot, cover with cold water, and add two good sized onions for each duck; when half done remove from the water, stuff with mashed potato and beaten egg - two to each fowl - seasoned with onions, sage, salt and pepper, and bake until thoroughly done, frequently basting with gravy. Serve with brown gravy, in which is stirred parsley, chopped fine and fried in butter.

Tough Old Fowls

Mrs. John Smith.

Make a stuffing of bread crumbs, celery and butter chopped and mixed; salt and pepper to taste; stuff the fow and sew up the openings with coarse thread; when it is ready to cook, lay the fowl on a wire tea stand in a pot and put in about a quart of water; cover very closely; the fowl must not be in the water, but above it; put the pot over a slow fire and let it boil very slowly for two to three hours, dopending on the age and toughness of the fowl; when tender put in a baking pan with the water, which should be much reduced by this time, and bake for twenty minutes or half an hour - long enough to brown nicely. If the fowl is fat, as it should be, this is a sure way of making it eatable.

How To Roast Teal Ducks

Mrs. Anna Ogier.

Pick and clean and hang them for two days; make a stuffing of bread, picked up; salt, pepper, onions and a small piece of butter; put them into a pan and dredge them with flour, a little pepper and salt; baste frequently.

Boiled Fowl With Oysters

Mrs. George Clark.

Take a young fowl, stuff with oysters, put it into a jar, and plunge the jar in a kettle of water; boil for an hour and a half; there will be a quantity of gravy from the juices of the fowl and oysters, in the jar; make it into a white sauce with the addition of an egg and some cream, or a little flour and some butter; add oysters to it, or serve it plain with the fowl. The gravy that comes from a fowl dressed in this manner will be a stiff jelly the next day, while the fowl will be very white and tender and of an exceedingly fine flavor.

Pressed Chicken

Mrs. L. M. Thompson.

Boil the chicken until the meat drops from the bones, remove from the pot and shred fine, season with pepper, salt and a little butter. Let the liquor left in the pot boil down, so as to leave not more than a small teacupful; pour it on the chicken and stir in. Dip a mold in cold water and fill with the chicken; press down and let stand over night. Serve with Saratoga potatoes.

Roast Turkey

Mrs. T. S. Stanway.

Wash the inside and outside of the turkey. Prepare a dressing in the following manner: Soak sufficient bread in cold water to fill the turkey. Add half cup of melted butter. season with salt, pepper, sage, nutmeg or mace, thyme or marjoram. One egg in the dressing makes it cut smoothly. Fill the crop and body with dressing, sew up, tie the legs and wings, rub well with butter and a little salt; dredge with flour; roast it from two to four hours, according to size. It should roast slowly at first and be basted frequently, having two-thirds of a pint of water in the dripping pan. Boil the liver and gizzard, mince fine, thicken the gravy with a little flour, and add a spoonful of currant jelly if liked.