ey
are killed if the weather is cold. As most wild duck have the flavor of
fish, therefore it is advisable to parboil them, with a carrot in each
duck, before roasting, as this absorbs all the unpleasant taste. An
onion has the same effect, but when onion is used in dressing the
carrot is preferable. Roast the same as tame duck and use dressing for
stuffing fowl with a little onion added; bake about one half hour in
very hot oven, carefully turning them, baste them and add a little
water if necessary. A few slices of bacon roasted with it adds to the
flavor of wild game. Serve hot with the gravy it yields. The canvas
back duck requires no spices or flavors to make it perfect, as the meat
partakes of the flavor of the food the birds feed upon, which is wild
celery, and this delicious flavor is best preserved when roasted
quickly with a hot fire.--Mrs. George Bruegger.

PRAIRIE CHICKEN OR SQUAB PIE.--After the chickens are picked and drawn
as a large fowl is for roasting, wash them and put them in a saucepan
with a close cover; they should be covered with boiling water and
boiled slowly till tender, when a little salt and an onion and cloves
should be added; then take them out, drain and dry, and put in each
squab a teaspoonful of butter, a little pepper, salt, minced parsley
and thyme; then put into the cavity of each chicken a hard boiled egg;
lay them in a large baking dish three or four inches deep; strain over
them the liquor in which they were simmered, add teaspoonful of butter,
one teacup of milk or cream; sift in two tablespoonfuls of cracker
crumbs, put in a few slips of parsley, cover with a rich crust and
bake.--Contributed.

Poultry

"Take the goods the Gods provide thee."--Dryden.

ROAST TURKEY.--Select if possible a young turkey, carefully remove all
feathers and singe it over a burning paper on the stove, then see that
it is carefully drawn and no internals broken; remove the crop
carefully; after the head is cut off, tie the neck close to the body,
by drawing the skin over it, now wash the inside of the turkey in
several clean waters, into the next to the last add a teaspoonful of
baking soda, this is to destroy that sour taste which fowls often have,
if not freshly killed. After a thorough rinsing and washing of the bird
wipe dry both in and outside with a clean cloth, rub the inside with
salt, then stuff the body and breast with dressing for stuffing fowls,
then sew up with strong threa