The bride's cook book

Chop fine one head of celery, a bunch of parsley, one small onion, a piece of garlic, one cup of sage, a pinch of mace and red pepper, salt to suit. Beat yolk of one egg and bind stuffing, adding also a heaping teaspoon of soft butter. Fill ducks, sew up opening, put in braising 'pan with cover, adding a little onion, garlic, parsley and celery cut fine, a bay leaf, two tablespoons of cider vinegar, a small glass of white wine, pinch of sage, red pepper and salt, five tablespoons of butter and a pint of good stock. Cover tightly and put in medium oven, cooking one hour. Mix with icold water two tablespoons of browned flour and stir in one-quarter cup of capers. Cover and cook slowly for half an hour or more; beat to a paste with a teaspoon of butter the yolks of three hardboiled eggs, a pinch of salt and red pepper. Form into small balls. Put the ducks on large squares of toast. Put egg balls around and pour sauce over all. ROAST WILD DUCK Dress and clean a wild duck and truss. Place on rack in dripping-pan, sprinkle with salt and pepper, and cover breast with two very thin slices fat salt pork. Bake twenty to thirty minutes in a very hot oven, basting every five minutes with fat in pan; cut string and remove string and skewers. Serve with orange or olive sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quarters, or three small onions may be put in ^ body of duck to improve flavor. Neither apples nor onions are to be served. If a stuffing to be eaten is desired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion, or use Duck Stuffing (Peanut) % Cup Bread Crumbs - Yz Cup Shelled Peanuts, Finely Chopped Yz Cup Heavy Cream 2 Tablespoons Butter Substiute Few Drops Onion Juice Salt and Pepper Cayenne Mix ingredients in the order given. QUAIL OR PIGEON EN CASSEROLE 6 Birds or More 8 Small Onions >/2 Small Cauliflower Divided in Pieces 1 Large Turnip Cut in Pieces 1 Beet Cut in Pieces 6 Small Carrots (French) 6 Small Round Potatoes 1 Cup Green Peas 1 Small Bit of Cabbage Salt and Pepper to Taste Line a tight fitting kettle with thin slices of salt pork larding; tie birds so as to retain shape and put in the kettle; spread the vegetables over the birds and cover top with thin slices of the larding. No water will be required, tut on the tight fitting cover and set back on the range or bake in a slow oven for three or four hours. Use an earthen kettle if possible. BROILED QUAIL Follow recipe for broiling chicken, allowing eight minutes for cooking. Serve on pieces of toast, and garnish with parsley and thin slices of lemon. Currant jelly or rice croquettes with jelly should accompany this course. QUAIL ON TOAST