The national course in home economics

Cut a rabbit into eight pieces, soak in salted water one-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pie-dish and upon these a layer of the rabbit. Then follow slices of hard-boiled eggs, peppered and buttered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. Mrs. M. Mausley. ROAST DUCK— TAME. Take a young farm-yard duck fattened at liberty, but cleansed by being shut up two or three days and fed on barley-meal and water. Two small young ducks make a better dish than a large, handsome, hardfleshed drake, which, as a rule, is best fit for a stew. Pluck, singe and empty; scald the feet, skin and twist round on the back of the bird; head, neck, and pinions must be cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For stuffing, take one-half pound of onions, a teaspoonful of powdered sage, three tablespoonfuls of bread-crumbs, the liver of duck parboiled and minced with pepper, salt, and cayenne. Cut the onions very fine, throw boiling water over them, and cover for ten minutes; drain through a gravy strainer, and add the bread-crumbs, minced liver, sage, pepper and salt to taste; mix, and put it inside the duck. This quantity is for one duck; more onion and sage may be added, but the above is a delicate compound not likely to disagree with the stomach. Let the duck be hung a day or two, according to the weather, to make the flesh tender- Roast before a brisk clear fire, baste often, and dredge with flour to make the bird look frothy. Serve with a good brown gravy in the dish, and apple sauce in a tureen. It takes about an hour. Mrs. E. Engel. DUCK AND GREEN PEAS. Cut the rind from half a pound of lean bacon. Divide it into pieces two inches square and fry a light brown with butter. Dredge in a little flour, and stir three minutes. Add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt and pepper. The duck should be previously fried or roasted for ten minutes then put into the stew-pan with the gravy and stewed slowly for an hour and a quarter or till tender. Meanwhile stew a quart of peas with butter. Place the ducks and peas on a hot dish, pour over them the gravy strained and thickened, and serve hot. Mrs. A. Ament. BRAISED DUCK. Prepare the duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom parsley, thyme, and lemon peel. Lay In the duck, add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine. Baste frequently, and simmer an hour, or till done. Fry some slices of turnip in butter to a light brown, drain and add them to the stew-pan, after removing the duck, which should be kept hot. When the turnips are tender remove them and strain the gravy, thickening with a little flour. Put the duck on a dish, throw the hot gravy over, and garnish with the turnips. Fry the turnips eight or ten minutes. Mrs. C. Clements. SQUIRREL.