Miss Corson's practical American cookery and household management

It may be served with a garnish of watercresses, or with apple-sauce, or pickled apples. A less quantity of onions may be used with the duckling. . Ducks may be cooked in the same way, or like geese and goslings. DUCK WITH ORANGE-SAUCE. Pluck and singe the duck, wipe it with a wet towel, and draw it carefully ; chop the liver fine with an equal quantity of fat bacon ; add to it one onion peeled and chopped, a tablespoonful of chopped parsley, a saltspoonful of salt, quarter of a saltspoonful of pepper, and the grated rind of an orange-; use this force-meat to stuff the duck. After the duck is stuffed, truss it in shape, tie over the breast a large thin slice of fat bacon, put it into a dripping-pan just large enough to hold it, and place it in a hot oven for fifteen or twenty minutes. ORANGE-SA UCE. While the duck is baking, scrape a tablespoonful each of fat bacon and raw onion, and fry them together for five min- utes ; add to them the juice of an orange, a glass of portwine, the drippings from the duck, and a palatable seasoning of salt and pepper ; keep the sauce thus made hot, without boiling, and serve it with the duck when the latter is done. * SALADS AND VEGETABLES (Salades et EntremSts). THE variety of salads depends solely upon the taste and ingenuity of the housekeeper, for the possibilities are illimitable. Those made of uncooked vegetables should always be fresh and crisp. If they are wilted in the least degree, they should be washed, without draining, and put into a cool, dark place to revive. Before using them, all decayed leaves should be removed, and the moisture absorbed from them by using a soft, clean towel. Cucumbers should be peeled, and laid in cold salted water for an hour before serving them, and then shaken dry in a clean towel, and dressed with pepper, salt, vinegar, and plenty of good oil. Radishes should be similarly dressed. If they are very pungent in taste, a very little sugar will modify their sharpness. The young, white leaves of oyster-plant, mixed with an equal quantity of chopped green onions, both being well cleansed, make a good salad. Green peppers, chopped without the seeds, and added to cabbage shaved fine, are excellent. Nasturtium leaves, stems, and buds, washed and chopped, dressed with salt, oil, and vinegar, are very good ; the flowers may be used to garnish the dish. All these salads should be dressed with the plain French salad-dressing. Enough for a medium-sized salad may be made by mixing thoroughly together a heaping saltspoonful of salt, half a level saltspoonful of pepper, two tablespoonfuls of vinegar, and six of salad-oil. Tomatoes may be sliced after washing, and served with plain salad-dressing, or peeled and served with a mayonnaise. In either case they should be firm and ripe, sliced nicely, and kept in a very cold place until wanted for the table.