Another Way To Cook Ducks Of A Large Size

Mrs. Anna Ogier.

Stuff them with oysters and bread, put them in a pot with a little water and steam till done.

Roast Goose

Mrs. T. S. Stanway.

A goose for roasting should be young, tender and fat. In preparing a goose for cooking, save the giblets for the-gravy. After the goose has been drawn, singed well, washed and wiped inside and out, and trussed so as to look round and short, make a quantity of stuffing of dry bread; crumbs, three good-sized onions, minced 'fine, sage, pepper and salt, one egg, two if the goose is large, and three spoonfuls of butter. Fill the goose and roast; keep well basted. A goose must be thoroughly done. Roast from two to three hours, according to size. Boil the giblets in water, seasoned with salt, pepper and a bit of butter, dredged with flour. Mince liver and gizzard fine; put the two gravies together and serve them up in a gravy tureen. To serve with goose, have apple sauce, made of fine Jersey apples, steamed very dry and well sweetened.

Boned Turkey

Mrs. Adelia Hall.

Boil a turkey in as little water as possible until the meat falls from the bones. Remove all the bones and skin. Pick the meat into small pieces and mix light and dark together. Season with pepper, salt and sage; put into a mold and pour the liquor over, which must be kept warm; press with a heavy weight.

Plovers

Mrs. T. S. Stanway.

Birds with peculiar and pleasant flavor. Roast plain, basting only with butter, or fill them with a forcemeat and rub over the outside with beaten egg, and then roll each plover in finely-grated bread crumbs and roast. Serve upon buttered toast.

Smothered Chicken

Mrs. Adelia Hall.

Dress chickens and let them stand in water half an hour, to make white; put in a baking pan, first cutting them open at the back; sprinkle salt and pepper over them, putting a piece of butter here and there. Then cover tightly with another pan the same size and bake one hour. Baste often with butter.

Birds With Mushrooms

Mrs. T. S. Stanway.

Take plovers, woodcock or snipe; truss them as if for roasting; put into each a button mushroom. Have a quart of mushrooms; put the birds and remaining mushrooms into a stew pan; season with a little salt and pepper; add a quarter of a pound of butter, rolled in flour, with a little water. If cream is plentiful you may use half cream and half butter. Cover the pan closely and stew gently till the birds and mushrooms are tender all through. Dip in hot water slices of toast with the crust trimmed off. When the birds are done lay them on the toast, with the mushrooms around. If you cannot get button mushrooms, divide large ones into quarters.

Chicken Sandwiches

Mrs. Adelia Hall.

Stew a chicken until very tender; season with a little salt; take out the bones and pack the meat firmly in a deep dish, mixing white and dark meat nicely together; pour the broth in which the chicken was stewed over it. There should be just enough to cover the meat nicely. When cold cut in smooth slices; if desired, sprinkle with marjoram or sage, and place between slices of good bread.

Broiled Quail

Mrs. Adelia Hall.

Dress carefully, and soak a short time in salt and water. Split down the back; dry with a cloth, and rub them over with butter; place on the gridiron over a clear fire; turn often, and dip in melted butter; season with salt. Prepare a slice of thin toast, nicely buttered and laid on a hot dish, for each bird. Lay a bird breast upward on each piece. Garnish with currant jelly.