The home science cook book

Use hot mashed potato highly seasoned with salt, pepper, and parboiled onions or onion juice. Moisten with one tablespoon of butter and the yolk of an egg to each cup of potato. A sprinkle of sage may be added. Meats. Roast Mallard or Teal Ducks. Singe, draw, and remove all the tiny pin-feathers. Then wash very quickly both inside and out with cool water and wipe perfectly dry. Stuff the ducks, sew, and truss. Put on a rack in a pan, sprinkle with salt, pepper, and a little flour. Cover with small slices of salt pork and put into a very hot oven. In about five minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every four or five minutes. In forty minutes the ducks will be sufficiently cooked if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly browned on all sides. » Stuffing for Duck. Equal parts of boiled onions, chopped sour apples, and dried bread-crumbs are mixed, moistened with a little melted butter, and seasoned with salt, pepper, and sage. Home Science Cook Book. Vegetables. General Directions for Cooking Vegetables. Select the vegetables carefully, choosing each in the season when it is at its best. Those which are sent to market from a great distance are expensive and usually wilted, and so unsatisfactory that we tire of them by the time local garden products are in their prime. Many of the vegetables in the markets are overgrown and, therefore, tough and unpalatable. All vegetables must be well cleaned before cooking, and a small scrubbing brush and a sharp-pointed knife are great helps in this process. Wilted vegetables sometimes may be freshened by soaking or sprinkling with water before cooking. The water in which strong flavored vegetables are cooked should be changed several times. All others should be cooked in little water that sugary juices may be retained. On this account steaming or baking is sometimes better. Color is retained best when vegetables are boiled in an uncovered kettle, and the odor of onions and cabbage is less disagreeable in the house. Vegetables should be put in boiling water, which is usually salted at first. If the water is hard a very little soda may be added. Any vegetable may be served in many different forms, plain, with various sauces, in a soup or a salad or croquettes. Artichokes. French artichokes are expensive usually and but a Vegetables. 147 small part is edible. The stem, outside leaves, and choke must be removed. Cook in boiling salted water until a leaf can be pulled out, about thirty minutes. Drain and serve with melted butter or Hollandaise sauce. Or serve cold with mayonnaise. The artichoke bottoms after boiling and seasoning may be dipped in batter and fried in deep fat. Jerusalem artichokes are pickled or served as a salad. They may be pared, put into vinegar and water to prevent discoloring, then boiled tender, and served with a white sauce. Asparagus.