New Delineator recipes.

Cook the giblets until tender, chop and add to stuffing made by mixing bread-crums, onion, fat, sage, salt and pepper. After cleaning and washing the goose thoroughly, stuff, and sew the neck and back. Roast very slowly (350-400° F.), about three hours. Wash and core six to eight apples; sprinkle with sugar, stuff with mashed and seasoned sweet potato. Bake until tender and serve hot with the goose. ROAST DUCK Epicures prefer young ducks, cooked rare, and when so prepared they are not stuffed. Should filling be preferred, use potato stuffing, putting it in very hot. Some people consider that ducks have a strong flavor, and to absorb this flavor lay cored and quartered apples inside the body. These apples are removed before the duck is sent to the table. Celery and onions also may be placed inside the duck to season it and improve the flavor, two tablespoons of chopped onion being used to every cup of chopped celery, which may consist of the green stalks that are not desired for the table. This stuffing is also removed from the bird before it is sent to the table. Truss the duck, sprinkle it with salt, pepper and flour, and roast in a very hot oven (400-480° F.) fifteen to thirty minutes, provided the duck is young and is desired rare. Full-grown domestic ducks should be roasted at least one hour in an oven only moderately hot and should be basted every ten minutes Serve with giblet gravy and apple sauce or grape or currant jelly. Green peas should also be served with roast duck. ROAST LEG OF VENISON Leg of venison 54 cup butter or oil Fat salt pork Flour Salt and pepper Wipe carefully, and draw off the dry skin. Lard the lean side of the leg with strips of the pork, then soften the butter, use oil, and rub it over the meat, and dredge with salt, pepper and flour. Lay the leg on the rack in a baking-pan, sprinkle the bottom of the pan with flour, place it in a very hot oven (450° F.) and watch carefully until the flour in the pan is browned, which should be in five minutes. Add boiling water to cover the bottom of the pan. Baste the venison well every fifteen minutes, until the meat is done, renewing the water in the pan as often as necessary. If a double roasting-pan is used, basting is not necessary Should the meat be liked very rare, allow one and one-quarter hour of cooking for a ten-pound roast; most tastes require at least twenty-five minutes longer than that. Serve with a gravy made from the juices in the bottom of the pan. Always serve a tart jelly like currant jelly or wild grape or plum jelly with venison. BROILED VENISON STEAK Venison steak Currant jelly Salt and paprika Possibly olive oil and lemon- Butter juice This requires about three minutes more time for broiling than beefsteak. If strong, marinate in olive oil and lemon-juice for two hours before cooking. Drain without wiping, and broil over clear, hot coals, turning often to avoid scorching. Serve on a very hot platter, sprinkle with salt and paprika and spread both sides with mixture of butter and currant jelly, allowing halt as much jelly as fat. STUFFINGS FOR FISH, MEAT, POULTRY AND GAME BREAD STUFFING— No. i i^ cups bread-crums ]2 cup milk I teaspoon salt i tablespoon chopped onion 54 teaspoon pepper i tablespoon butter Add the seasonings and butter to the crums and beat in the milk last.