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A very appetizing dish is made of cold boiled or roast turkey. Trim off all skin and most of the fat, especially that on the back; pick out the little tidbits in the recesses. Cut off all that will not look neat when sliced cold. Season with salt and pepper, and a tablespoon or two of minced celery, chop up the meat, put it in a pan with a little butter or turkey fat, to prevent burning. Moisten with a little broth made from the turkey bones. Poach one or two eggs for each person; arrange the minced meat neatly on slices of buttered toast, place the egg on top and serve. The above mode of preparing a breakfast POULTRY. 105 dish is not only economical, but produces one of the most delicious dishes that can be made. Almost any kind of boiled or roast poultry, game or meats can be utilized in this way. BRAISED DUCKS. Truss a pair of fine, young and fat ducks as for roasting and place them in a stew-pan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover "the whole with a broth, adding to the broth a gill of white wine. Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently. When done, remove them from the pan and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When well browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. ROASTED DUCKS. Clean and truss them like chickens. For two, make a dressing of half a pound of breadcrumbs, three ounces of butter, one large onion grated, one teaspoon of salt, and half teaspoon of pepper. Season the ducks both inside and out with pepper, salt, and a little sage; put them in the dripping-pan with a little water; put bits of drippings over them, and as they cook, baste very often. Stew and chop the giblets for the gravy, which must be made in the dripping-pan, after pouring off most of the fat; thickening it a little with flour and season well. Stewed cranberries or apple sauce should be served with them. ROAST GOOSE. Clean and truss it; and if old, boil half an hour sewed in a clean cloth; then stuff it with bread-crumbs, seasoned with butter, pepper, salt and sage; dot it with drippings or lard, and baste very often while baking. The stuffing may be made of mashed potatoes, instead of bread-crumbs, and sweet marjoram. Stewed apples should be served with it. ENGLISH GREEN GOOSE. Green goose, from four to six months old, is dressed in the same way as roast duck, and similarly backed with plenty of green peas. The giblets afford a nice variety. Foreign cooks, however, esteem turkey giblets much more highly than those from the goose ; they use the pinions for garnishing several made dishes, including those of fish. We cannot agree with their estimate. Goose giblets contain more flavor, fat, and gelatine. After sufficient stewing with pepper and salt, and perhaps a little onion if liked, they are ready to be converted into soup, a pie, or a ragout. The best giblets of all, we hold, are those of the cygnet ; unfortunately they are not to be had every day. GAME. The game is up. CYMBELINE.