The new practical housekeeping

Broiled Wild Duck, — Carefully pluck a pair of ducks, singe, wipe them with a wet towel, split down the back, and remove the entrails without breaking ; put the birds between the bars of a buttered gridiron, place the inside to the fire, and broil them until brown ; then brown the outside, season with salt and cayenne, put a very little butter over the birds, and serve with orange salad or jelly. For Baked Wild Duck prepare in same manner and bake in hot oven till tender, placed in a dripping pan with a little butter. When half done season with salt and just before removing from oven pepper and serve with the gravy from pan and a dish of currant jelly Hashed Wild Duck. — Cut remains cold roast duck into neat joints, put them into a stewpan with one pint good brown gravy, two tablespoons bread-crumbs, salt, cayenne, and mixed spices to taste and a tablespoon lemon or Seville orange juice ; let them heat gradually, stirring occasionally; when on the point of boiling, serve, and garnish the dish with croutons of toasted bread. Roast Wild Duck. — ^The peculiar flavor of wild ducks is not liked by many and may be removed by parboiling with a carrot or an onion before roasting, having first singed them, wiped well the inside with wet towel and cut off head. When tender stuff with a bread-dressing seasoned with salt, pepper, onion and sage ; roast before a brisk fire or in oven, basting often, until brown and tender. When the ducks are taken up, skim and thicken the gravy with browned flour and send to table in a tureen. Serve currant or grape jelly with the ducks. Instead of the stuffing, a simple dressing of parboiled onions mixed with chopped sage, salt, pepper and a good slice of butter may be employea, or stuff with chopped celery or mashed potatoes and when brown season with salt and pepper. It will take about three-quarters of an hour to roast ducks well; twenty minutes will do them rare. When preferred rare it is best not to stuff them. Cut an onion in two and put in the body, then truss or bind, dredge with salt, pepper and cloves and roast in quick oven thirty minutes or before a hot fire forty, basting often. Serve with currant jelly or equal parts currant jelly and dry mustard mixed, or with garnish of fried hominy and currantjelly, or apple sauce and green peas. Teal can be cooked like Wild Duck. Many cooks stuff them with a bread and onion dressing, but this spoils their flavor ; it is better to serve an onion and bread sauce with them, if liked. The birds should be quickly roasted or baked in a hot ov^n from twenty to thirty minutes, as they are. liked medium or well done. Season with pepper and salt and serve a sliced lemon or fresh green salad with them.