The household (of the Detroit free press)

Take some cold chicken, and having cut the flesh from the bones, mince it small with a little suet and parsley ; adding sweet marjoram and grated lemon peel ; season it with pepper, salt and nutmeg ; mix the whole well ; pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of egg that has been beaten. Then divide it into equal portions, and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stock of a clove into the top to look like the stem. Dip them in beaten yolk of egg with a little water and then into bread crumbs grated fine, and fry in lard as you do fritters. Fry some parsley in the lard, cover the bottom of a dish with it, lay the croquettes on it and send to table as a side dish. PRESSED CHICKEN. Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. Take a crock or pan, put in a layer of light and a layer of dark meat till all is used ; add the liquor it was boiled in, which should be about one teacupful, and put on a heavy weight. When cold, cut in slices. Many chop all the meat together, with one pound of crackers added to the liquor it was boiled in ; then chop all thoroughly together before putting in the mold. Turkey can be prepared the same way, sliced instead of chopping. BAKED DUCK. To cook a duck satisfactorily boil it first, until tender ; this can be determined by trying the wing, as that is always the tough part of a fowl. When tender take out, rinse in clean water, stuff and put it in the oven for about three-quarters of an hour, basting often. BRAISED DUCKS. Prepare the ducks exactly like chickens for the dressing, which should be seasoned with butter, sage and onions, as well as salt and pepper. Put them in a pot with some chopped onions, a little butter, and water enough to steam. Let them stew gently with the lid on, and then let the water evaporate and then brown them. Serve with green peas and jelly. FRCIASSEED DUCK. Cut the duck into four quarters ; chop an onion fine, and put all into a pot ; cover with water, and add more as it boils away. Stir a little celery seed, or celery chopped up fine, three or four strips of salt pork, and when nearly done add a tablespoonful of Worcester sauce. Build a mound of mashed potatoes around your dish and carefully lay the contents of the fricassee in the center. Season with salt and pepper. This makes a juicy and delicious dish. ROAST GOOSE. Make a dressing of bread crumbs, onions and potatoes cut fine. Season with pepper, salt, sage, and butter the size of an egg. Fill the goose and tie down the wings ; roast two hours and a half. Boil the liver and heart and add to the gravy, which must be thickened with flour. Send to table with apple sauce and mashed potatoes. ROAST TURKEY.