Standard Paper-Bag Cookery

Ducks With Banana Dressing. — Wash with cold salt water inside and out, drain, wipe dry and season lightly with salt and pepper. Make a dressing of toasted bread crumbs mixed with an equal quantity of banana. Cut in small pieces, well seasoned with chopped celery, salt and pepper. Stuff, truss, grease all over and tie slices of bacon over the breast. Put in a well greased bag, add the juice of a lemon, and a wine glass of sherry. Seal and put in a very hot oven. At the end of fifteen minutes reduce heat one-half and cook for fifty minutes longer. Canvas Backs. — Draw the ducks as soon as they are received, pluck, singe and wipe them with a damp cloth, but under no conditions wash them. When ready to cook, truss, dust lightly with pepper, and salt and spread them thickly with butter or vegetable oil. A very slight dusting of flour should be given when they are put into the oven. After eighteen minutes of intense heat they are ready to serve, accompanied by toasted hominy and black currant jelly. Chicken, Italian Style. — Chop fine one onion, one small carrot, a stick of celery and a sprig of parsley. Place in the bottom of one of the wooden cookery dishes and season with salt, pepper and two tablespoonfuls of olive oil. Lay a good sized broiling chicken cut into joints on top of the vegetables, and around the chicken a half dozen dried mushrooms that have been soaked for fifteen minutes in cold water. Put in paper bag, seal and bake forty-five minutes. Remove chicken to hot platter, add a little tomato sauce to the vegetables and stock remaining in the dish, pour over the chicken and serve. Roast Wild Duck. — If these come from salt marshes, and have therefore a fishy taste, pick, dress scald a moment in boiling salt water, then put in very cold water for half an hour. Drain, wipe dry and having cut a lemon in half rub all over inside and out with the juice and pulp. Then grease the outside of the duck with vegetable oil or butter, salt very lightly and put in greased bag. Seal and roast in a moderate oven for an hour. Serve with paper bag baked potatoes, tart jelly and pickles. Roast Wild Duck No. 2.— Clean an'd singe your duck; have a dish with boiling water enough to cover same, in which you put a tablespoonful of salt and a little carrot; parboil for only five minutes; then take out and dry. Have apples peeled and cut in quarters; stuff the duck with them. Slice bacon and wrap about four slices around it, tied with a string, lay in a buttered bag with a teacupful of water and a little salt and pep- per and roast in a very hot oven for an hour. Make a gravy from the drippings in bag thickened slightly and seasoned with lemon juice, a little curry powder and any good sauce. Roast Wild Duck, Ohio Style.— Dress the duck as usual, then stuff with one quart of sauer kraut mixed with one sweet apple sliced and a few mixed spices to season. Place two stalks of celery in one of the wooden cookery dishes, lay the duck on top, place in bag. Seal and bake in a moderate oven for an hour and a half.