Chop the raisins, grate half the rind the lemon, squeeze in all of the juice, pour the hot water to them, add the su- gar, and stir until it is all dissolved. Strain the flavored syrup thus obtained into a freezer, and rub the most of the raisin pulp through as well. Add the wine and freeze. When nearly frozen whip the two whites and the powdered sugar together till thick, add them to the punch and finish freezing. It is like cream. Serve in s-tem glasses. Cost of material — wine 25, sugar 5, raisins 10, lemon 2, whites and su^ar 3, ice and salt 12; 57 cents for 2 quarts (when beaten) of punch, or IG glasses or more — 3 cents a glass. COOKING FOR PROFIT. 45. 129— Boiled Young Ducks. Having picked and singed them, split them down the back and draw them. Cut off the nettk and feet. Wash them quick- ly in cold water and wipe dry, and flat- ten them slightly to broiling shape with a tap of the cleaver. Lay the duck on a plate, dredge with salt and pepper and brush over both "^ides with butter. Broil on the gridiron over clear coals, the in- side first, about 15 minutes. Serve on a hot dish, with a border of small pieces of toast or green peas with currant jelly or a quartered lemon, or with the folio w- sauce. 130 Orange Sauce For Meats. 1 orange. 1 cupful of brown sauce. ^ cupful of claret. A little cayenne. Shave off very thinly the yellow rind of about a quarter of the orange and boil it in the brown sauce about 10 min- utes. Cut half the orange into small slices and remove the pith and seeds. Strain the brown sauce from the peel, throw into it the orange slices, squeeze in the juice of the remaining half, add the claret and cayenne, let it boil up and skim off the film that will rise. If there is no brown sauce on hand Boup stock can be used and thickened with a spoonful of flour worked in a small piece of soft butter. Pour the sauce under the ducks in the dish and dispose the pieces of orange around them. Cost. — 4 young ducks, $1 ; 1 can peas or sauce equivalent, 20 — 8 persons, 15 cents each. 131— Crab Salad. 6 boiled crabs, common size. 1 cup finely minced white cabbage. ^ cup salad dressing. P✪ Crab Saladick the meat out of the crabs, cut all that can be cut into pieces of even size and rub the rest smooth in salad dressing, adding a little mustard. Mix cabbage and dressing thoroughly, and the crab meat mix in lightly, without breaking the pieces. Fill 8 crab shells with the salad and place them on a dish previously prepared with a bed of cress or other green. Cost. — 6 crabs, oO; dressing, 4; 34 cents for 8 orders. 132 Apple Turnovers. Sometimes served as a ** sweet en- tree ; " more suitable to put in place of pie; best for luncheon, pic-nic parties, and for sale; a favorite form of pastry everywhere. Make the flaky pie paste with about 12 ounces of butter to a pound of flour, roll it out to a thin sheet and cut out flats nearly as large as saucers, with the lid of a baking powder can or similar cutter. ✪ Apple Turnovers

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Chop the raisins, grate half the rind the lemon, squeeze in all of the juice, pour the hot water to them, add the sugar, and stir until it is all dissolved. Strain the flavored syrup thus obtained into a freezer, and rub the most of the raisin pulp through as well. Add the wine and freeze. When nearly frozen whip the two whites and the powdered sugar together till thick, add them to the punch and finish freezing. It is like cream. Serve in s-tem glasses. Cost of material — wine 25, sugar 5, raisins 10, lemon 2, whites and sugar 3, ice and salt 12; 57 cents for 2 quarts (when beaten) of punch, or IG glasses or more — 3 cents a glass. 129— Boiled Young Ducks. Having picked and singed them, split them down the back and draw them. Cut off the neck and feet. Wash them quickly in cold water and wipe dry, and flatten them slightly to broiling shape with a tap of the cleaver. Lay the duck on a plate, dredge with salt and pepper and brush over both sides with butter. Broil on the gridiron over clear coals, the inside first, about 15 minutes. Serve on a hot dish, with a border of small pieces of toast or green peas with currant jelly or a quartered lemon, or with the following sauce. 130 Orange Sauce For Meats. 1 orange. 1 cupful of brown sauce. ^ cupful of claret. A little cayenne. Shave off very thinly the yellow rind of about a quarter of the orange and boil it in the brown sauce about 10 minutes. Cut half the orange into small slices and remove the pith and seeds. Strain the brown sauce from the peel, throw into it the orange slices, squeeze in the juice of the remaining half, add the claret and cayenne, let it boil up and skim off the film that will rise. If there is no brown sauce on hand Boup stock can be used and thickened with a spoonful of flour worked in a small piece of soft butter. Pour the sauce under the ducks in the dish and dispose the pieces of orange around them. Cost. — 4 young ducks, $1 ; 1 can peas or sauce equivalent, 20 — 8 persons, 15 cents each. 131— Crab Salad. 6 boiled crabs, common size. 1 cup finely minced white cabbage. ^ cup salad dressing. Pick the meat out of the crabs, cut all that can be cut into pieces of even size and rub the rest smooth in salad dressing, adding a little mustard. Mix cabbage and dressing thoroughly, and the crab meat mix in lightly, without breaking the pieces. Fill 8 crab shells with the salad and place them on a dish previously prepared with a bed of cress or other green. Cost. — 6 crabs, oO; dressing, 4; 34 cents for 8 orders. 132 Apple Turnovers. Sometimes served as a ** sweet entree ; " more suitable to put in place of pie; best for luncheon, pic-nic parties, and for sale; a favorite form of pastry everywhere. Make the flaky pie paste with about 12 ounces of butter to a pound of flour, roll it out to a thin sheet and cut out flats nearly as large as saucers, with the lid of a baking powder can or similar cutter.

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