r given. Chill thoroughly and pour
over oyster cocktails. Place six small oysters in each cocktail glass,
add sauce and serve very cold. This sauce is sufficient for six
cocktails. Oyster Cocktails may be served very attractively in tomato
cups.

CREAM OF ALMOND SOUP

2 quarts chicken or white stock.
1-1/2 tablespoons butter.
3/4 cup blanched almonds.
2 tablespoons cornstarch.
1 cup hot cream.
Salt, pepper.
Few grains nutmeg.

PROCESS: Cook the butter and flour together in a sauce-pan; add
gradually hot stock until of the consistency to pour; then add
remaining stock, let cook gently twenty minutes. Chop almonds fine,
then pound them to a paste, add to first mixture and beat until
thoroughly blended. Add hot cream and seasoning. Serve en tasse;
sprinkle each portion with finely chopped parsley.

ROAST BRACE OF DUCKS

Dress and clean a brace (two) young domestic or wild ducks. Truss same
as goose. If domestic ducks are used they may be stuffed. In the wild
ducks place in each a head of celery; this is thought to improve their
flavor. Domestic ducks should always be cooked "well done" and twice as
long as wild ducks. Place the ducks on rack in dripping pan, sprinkle
with salt and pepper, cover breast and legs with very thin slices of fat
salt pork. Place in a hot oven and roast one and one-quarter hours,
basting every five minutes (with fat in pan) for the first half hour,
afterwards every ten minutes. Domestic ducks require a hotter oven than
wild ducks or fowl. When tender, remove string and skewers. Place on hot
serving platter, surround with Thorn Apples and serve with Olive sauce.

STUFFING

2 cups cracker crumbs.
1 cup English walnut meats broken in small bits.
1 cup thick cream.
1/2 cup butter.
1 onion finely chopped.
1 teaspoon finely chopped parsley.
1/2 teaspoon celery salt.
1/4 teaspoon salt.
1/8 teaspoon black pepper.

PROCESS: Crush crackers with the hands, not too fine. Add nut meats,
butter melted, cream, onion and parsley; mix well with a fork; add
seasonings. If stuffing appears too dry add more cream (a cup of chopped
apple or celery may be added). This is sufficient stuffing for one duck.

OLIVE SAUCE

4 tablespoons butter.
1 slice onion.
5-1/2 tablespoons flour.
2 cups Brown Stock