Game is usually served from the side table or butler's pantry, unless the host prefers to show his skill in carving. The filled plates are placed in front of each guest from the right, and the currant jelly or fruit relish, which usually accompanies game, is passed to the left. If salad is served with game, which is customary, unless it follows with cheese as a separate course, it is sometimes prepared by the host, and should be passed as soon as game is served. Only vegetable salad should be served with game. Meat salad should not be served at dinner, and is only admissible at luncheon, when there are few meat courses. If the game plates are very hot, place small, cold plates at the left of each cover for the salad, but if the salad is served on leaves of lettuce to protect it from the heat of the plate, it will avoid the necessity of the extra plate and is better form.

Remove this course from the right of each cover, one at a time or one in each hand. If the small plate is used, take up the game plate first, then place the salad plate upon it. This is the only exception to the general rule never to pile plates one on top of the other. Serve Burgundy.

Broiled Ducks

(Season from September 1st !

Method. Singe, draw, and wipe with damp cloth, split down the hark, and flatten with a cleaver; cover with . or butter and 1/2 tsp. salt, dash pepper, 1 tbsp. lemon-juice. 1/2 hour. Then broil 20m.; serve with Maitire d'Hotel No. 248 (Maitre d'Hotel Sauce) or < lame Sauce No. 431 (Game Sauce).

Roasted Ducks

Method. Singe, draw, and wipe ducks, draw the heads over the backs, between the drum-sticks, rinse inside with water and lemon-juice, truss and cut off wings at second joint, sprinkle inside with salt and pepper and put 2 or 3 cranberries in each duck, spread breasts thin with butter, dust with pepper and salt, place in baking pan with 2 tbsps. water, and bake in very hot oven 20 m., basting frequently. Serve very hot with Currant Jelly Forms No. 276 (Currant Jelly Forms) and Hominy Crescents No. 339 (Hominy Crescents).

No. 403. Canvas Backs, Broiled or Roasted

$ 5.25.

Follow Method, using 3 ducks.

No. 404. Redheads, Broiled or Roasted

$3.75

Follow Method, using '2 ducks.

No. 405. Ruddy Ducks or Butter Balls

$3.75

Follow Method, using 6 ducks, as they are very small.

No. 406. Blue Bills, Broad Bills, and Whistlers

$3.00.

Broiled or Roasted.

Follow Method, using 6 duct

No. 407. Teals, Broiled or Roasted

$2.70.

Follow Method, using 6 ducks.

No. 408. GROUSE

2, $1.55), PARTRIDGES

(3, $2.50), PRAIRIE CHICKENS (3, $2.30),

PHEASANTS (2, $3.55).

(Season from August 1st to January 1st.)

How To Broil Game

Method.

Singe, draw, and wipe the birds, split down the back, have breasts larded, or roll them in 2 tbsps. oil or melted butter, seasoned with pepper and salt, broil 15 to 20 m., spread breasts with butter, and serve on squares of fried hominy with currant jelly.