Ducks Recipe

Take two young ducks, wash and dry out thoroughly; rub outside with salt

and pepper--lay in roasting pan, breast down. Cut in half one good sized

onion and an apple cut in half (not peeled). Lay around the ducks and

put in about one and one-half pints hot water. Cover with lid of

roasting pan and cook in a medium hot oven.

In an hour turn ducks on back and add a teaspoon of tart jelly. Leave

lid off and baste frequently.

In another hour the ducks are ready to serve. Pour off fat in pan. Make

thickening for gravy (not removing the onion or apple).

For the filling, take stale loaf of bread, cut off crust and rub the

bread into crumbs, dissolve a little butter (about one tablespoon), add

that to the crumbs. Salt and pepper to taste and as much parsley as is

desired. Mix and stuff the ducks.

From the standpoint of Science, Health, Beauty and

Usefulness, the Art of Cooking leads all the other

arts,--for does not the preservation of the race

depend upon it? L. P. K.