If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done add a
handful of salt. Peel and skin, serve hot, browned in butter, or cold
with salad dressing and equal parts of chopped celery. When parboiled
and skinned with salt and a little pepper it makes an excellent
dressing for turkeys.
GAME
WILD DUCK IN MARYLAND.
From MRS. WILLIAM REID, of Maryland, Lady Manager.
Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are picked and thoroughly cleansed, roast them in a tin
kitchen before a hot fire or in a quick oven for twenty-one minutes.
They should be well browned on the outside, but the blood should run
when cut with a knife. Unless underdone the flavor of the duck is
destroyed. Fried hominy is generally served with wild duck; and fresh
celery. Currant jelly is sometimes used.
SNIPE AND WOODCOCK BROILED ON TOAST.
From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.
Prepare the birds with great care; place in baking tin and put in
oven. Pour into the tin enough water, boiling hot, to cover the bottom
of the tin or bake pan; cover the bake pan with another tin; keep them
closely covered and let them cook very steadily until tender, adding
from time to time enough boiling hot water to keep birds from burning,
or even _sticking_ to the tin.
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