TURKEY GRAVY. Pour off the liquir in pan in which the turkey has Be: been roasted, skim off %4 cup of fat and return to pan, add % cup of flour, and brown over heat, add slowly three cups of stock made by boiling the giblets in water✪ Turkey Gravy and cook for 5 minutes. Chop giblets fine and add to gravy. —Mrs. Geo. McMaster, Hamilton, Ontario. : DRESSINGS FOR TURKEY. CRANBERRY JELLY. Pick over ane wash 4 cups of cranberries. Put in a stew pan with 2 cups boiling water and boil 20 minutes. Rub through a sieve, add 2 cups of sugar and cook 5 min- . | utes. Turn into mould or glasses to cool.—Mrs, A. Farr, Brantford, Ontario.’ ~~ ROAST VENISON. Roast venison is best to be thoroughly larded, ~ using half a pound of pork to a leg or saddle weighing 8 to 10 pounds. Cut the flanks from a saddle and trim the haunch to good shape. Roast accord- — ing to general directions, basting at the end of the first five minutes and _ every 15 minutes after. It is very nice to use claret instead of dripping ~ in the pan, An hour and a quarter will cook it very rare; for most people an ~~ hour and three quarters will be none too much. Make a good gravy from — the drippings in the pan, adding stock made from bits trimmed away before _~ roasting. Currant jelly is usually served with it, but those who have once z tried barberry or wild plum jelly will never be contented with anything — else.—Mrs. J. P. Moore, Cochrane, Ontario. ROAST WILD DUCK, Wild game may be roasted plain or with stuff a - ing. The best authorities agree that it should not be stuffed. However, - — if stuffing is liked, use same as for chicken or turkey. If no stuffing. is used, a whole onion placed in the body of the duck while cooking will im oee prove the flavor, and should be removed before serving. If strong flavor is undesirable, soak duck in salt water for 24 hours before cooking. To roast: : Clean, truss and sprinkle with salt and pepper. Cover the breast with slices ay 2 of salt pork. Place in dripping pan and pour 1 cup of water in pan. Putin © hot oven and cook half an hour, basting every 5 minutes with the drippings from the pan. Remove bacon and serve with currant jelly—Mrs, J. L. Morden, Rosenfeld, Man, ROAST PARTRIDGE, GROUSE, PHEASANT, QUAIL, PRAIRIE CHICK. _ EN, ETC. Do not cut off head until game is ready to dress. Scald in boil-. ing water so the feathers may be plucked easily without the skin being ~ torn. Draw carefully, wiping out with clean wet cloth. Part of the gamey’' — taste may be removed, if desired, by soaking in salt and water before placing: in the oven; Strips of salt pork or bacon may be skewered separately, from side to side, across the breast. In baking baste frequently. Thick slices of toast may be placed under each bird in the pan before taking them out, and so served. Coarse bread crumbs fried in butter, may be sprinkled over — rap 5 tye? PETA Lee ERA ae ee ee the bird on platter before being brought to the table. Bread sauce or brown — “s MAGNET IS PERFECT, EASY TO TURN AND CLEAN ees 4 Patrick Sasseville, Chambord, Que., says:—I am well satisfied with my — a Magnet. It skims perfectly and is easy to turn and clean. In one (Ome a 2 ts: Perfect.” : 22 gravy may also be used, as well as 2 or 3 tablespoons of butter put into the well dressed bird. When liver is used, cut up and roll same to a paste and mix with butter, salt, pepper, and spread on toast.—Mrs. T. L. Morden, Rosenfeld, Man. Vegetables in ‘cooking vegetables, cover those that grow under the ground such as onions, etc., leave uncovered all vegetables that srow above the ground. Always let water boil before putting vegetables in, and continue to boil . till done. © Cooking Time Table Asparagus—Boil 20 to 30 minutes, Beans, baked—Bake 8 to 10 hours.

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TURKEY GRAVY. Pour off the liquir in pan in which the turkey has Be: been roasted, skim off %4 cup of fat and return to pan, add % cup of flour, and brown over heat, add slowly three cups of stock made by boiling the giblets in water and cook for 5 minutes. Chop giblets fine and add to gravy. —Mrs. Geo. McMaster, Hamilton, Ontario. : DRESSINGS FOR TURKEY. CRANBERRY JELLY. Pick over ane wash 4 cups of cranberries. Put in a stew pan with 2 cups boiling water and boil 20 minutes. Rub through a sieve, add 2 cups of sugar and cook 5 min- . | utes. Turn into mould or glasses to cool.—Mrs, A. Farr, Brantford, Ontario.’ ~~ ROAST VENISON. Roast venison is best to be thoroughly larded, ~ using half a pound of pork to a leg or saddle weighing 8 to 10 pounds. Cut the flanks from a saddle and trim the haunch to good shape. Roast accord- — ing to general directions, basting at the end of the first five minutes and _ every 15 minutes after. It is very nice to use claret instead of dripping ~ in the pan, An hour and a quarter will cook it very rare; for most people an ~~ hour and three quarters will be none too much. Make a good gravy from — the drippings in the pan, adding stock made from bits trimmed away before _~ roasting. Currant jelly is usually served with it, but those who have once z tried barberry or wild plum jelly will never be contented with anything — else.—Mrs. J. P. Moore, Cochrane, Ontario. ROAST WILD DUCK, Wild game may be roasted plain or with stuff a - ing. The best authorities agree that it should not be stuffed. However, - — if stuffing is liked, use same as for chicken or turkey. If no stuffing. is used, a whole onion placed in the body of the duck while cooking will im oee prove the flavor, and should be removed before serving. If strong flavor is undesirable, soak duck in salt water for 24 hours before cooking. To roast: : Clean, truss and sprinkle with salt and pepper. Cover the breast with slices ay 2 of salt pork. Place in dripping pan and pour 1 cup of water in pan. Putin © hot oven and cook half an hour, basting every 5 minutes with the drippings from the pan. Remove bacon and serve with currant jelly—Mrs, J. L. Morden, Rosenfeld, Man, ROAST PARTRIDGE, GROUSE, PHEASANT, QUAIL, PRAIRIE CHICK. _ EN, ETC. Do not cut off head until game is ready to dress. Scald in boil-. ing water so the feathers may be plucked easily without the skin being ~ torn. Draw carefully, wiping out with clean wet cloth. Part of the gamey’' — taste may be removed, if desired, by soaking in salt and water before placing: in the oven; Strips of salt pork or bacon may be skewered separately, from side to side, across the breast. In baking baste frequently. Thick slices of toast may be placed under each bird in the pan before taking them out, and so served. Coarse bread crumbs fried in butter, may be sprinkled over — rap 5 tye? PETA Lee ERA ae ee ee the bird on platter before being brought to the table. Bread sauce or brown — “s MAGNET IS PERFECT, EASY TO TURN AND CLEAN ees 4 Patrick Sasseville, Chambord, Que., says:—I am well satisfied with my — a Magnet. It skims perfectly and is easy to turn and clean. In one (Ome a 2 ts: Perfect.” : 22 gravy may also be used, as well as 2 or 3 tablespoons of butter put into the well dressed bird. When liver is used, cut up and roll same to a paste and mix with butter, salt, pepper, and spread on toast.—Mrs. T. L. Morden, Rosenfeld, Man. Vegetables in ‘cooking vegetables, cover those that grow under the ground such as onions, etc., leave uncovered all vegetables that srow above the ground. Always let water boil before putting vegetables in, and continue to boil . till done. © Cooking Time Table Asparagus—Boil 20 to 30 minutes, Beans, baked—Bake 8 to 10 hours.

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