The Landmarks club cook book

that the ducks may have. Fill them with the following dressing: Put the bacon in the frying pan with the chopped onion and fry until the onion becomes a light brown, then add the bread crumbs, seasoned with salt, pepper, parsley and olives. Heat this through, then stir in the egg. Fill the ducks and sew them up. Roast them in a hot oven for about twentyfive or thirty minutes, basting often, otherwise they will be dry and tasteless. Large Canvas-back and Mallards will require a little longer to cook. Serve with a sauce made as follows : One tablespoon butter, one-half tablespoon flour, one cup of stock, one wineglass of claret, one cup of water, ten or twelve black olives cut fine, one-half clove or garlic. Small bunch of parsley, a little thyme and bay leaf. Cook the olives in boiling water for fifteen or twenty minutes. Remove the pits and cut the meat in small pieces. Rub butter and flour together in frying pan. When melted, add stock, water and wine. Tie the garlic and herbs together. Put these in the sauce and cook slowly for half an hour or more. Remove the garlic and herbs, add the olives, and cook a little longer. Adding a little of the drippings from the duck makes the sauce richer. If olives have been used in the dressing, they may be omitted in the sauce, and vice versa. Mrs. Eugene O. McLaughlin. FRIED TEAL. Split the ducks down their back, spread open and rub with onion, or garlic. Fry in butter or with bacon. Make a sauce with the grease the ducks have been fried in, and add a little flour and water or stock. Mrs. Eugene O. McLaughlin. ROAST GOOSE. The goose is best in the autumn and early part of winter — • never good in spring. What is called a green goose is four months old. It is insipid after that, though tender. Pick well and singe the goose, then clean carefully. Put the liver and gizzard on to cook as a turkey’s. When the goose is washed, and ready for stuffing, have boiled three white potatos, skin and mash them ; chop three onions very fine, throw them into poultry and game cold water; stir into the potatos a spoonful of butter, a little salt and black pepper, a tablespoonful of finely-rubbed sage leaves ; drain off the onions and mix with the potato, sage, etc. When well mixed, stuff the goose with the mixture. Have ready a coarse needle and thread, and sew up the slit made for cleaning and introducing the stuffing. A full-grown goose requires one and three-quarters hours. Roast it as a turkey, dredging and basting. The gravy is prepared as for poultry, with the liver and gizzard. Apple sauce is indispensable for roast goose. Mrs. George H. Wadleigii. larded fillets of i-iare. Skin and clean a hare, cut off the fillets ; lard and put them in a basin, season with ground mixed spice, pour over enough oil to moisten ; let them soak for one hour. In the meantime pour some stock in a stew-pan and reduce nearly to glaze, then add slice of bacon and the larded fillets, cover with a piece of buttered paper and cook for twelve minutes, by which time the fillets should be well cooked and brown. Great care should be taken not to let the fillets burn. Put them on a dish, add a little rich stock, stir well, pour it over and serve. Mrs. J. G. Mossin. .tugged hare (English).