wo 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.

Blanquette of Veal

2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.

Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
of an hour on slow fire. Just before serving add yolks of eggs mixed
with cream.

Cook for a moment, sprinkle with finely chopped parsley and serve.

Spitine

Cut from raw roast beef very thin slices. Spread with a dressing made of
grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put
all on a long skewer and brown in a little hot butter.

Risotti a la Milanaise

2 lbs. rice
1 chicken
1 can mushrooms
1 lump butter
Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste.
When almost done add mushrooms and cook a little longer. Now put a large
lump of butter in a pan and after washing the rice in several waters,
dry on a clean napkin, and add to butter, stirring constantly. Do not
allow it to darken. Cook about ten minutes and remove from fire. Take
baking dish and put the rice in bottom. Now sprinkle generously with
parmesan cheese. Cut chicken up and remove all bones, pour ove