The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-01-23
ideas for 1Nnrnen.

expensive But 1t is how to cook and
serve wild birds at home that interests
the average woman. Home cooking gives
a flavor THAI one never finds in restau-
rant food. l often thing the French chef
spends most of his time in devising some
means of extracting flavor from foods.
John Chamberlain, that prince of bon
wants, used to say that mutton was
the emily sort of game a Frenchman knew
how to cook.
Be that as it may, always a one
thing in mind-that simplicity is the
best sauce for game" and in cooking it
never add any seasoning or, condiment
that will destroy the delicate natural
flavor of a wild bird.
The most delicious wild duck in all
the world is the ~canyasback. and there
is no bird over which there is so much
discussion or about the cooking of which
there are SO many different opinions.
Never make the mistake of serving jelly
with it. Celery, plain, or with French
dressing is the accessory dish. 1t was
the famous Colonel Carriers valet, Chad,
who was Mortified at the idea of jelly
with wild duck. 1.-THE duck would be in
suiIeu, sans ne Sdiu. Ahu the ouch
would.
But. wherever the bird is bagged, it
must be cooked properly to retain its
flavor.
Warren F. Leland says:-"Roast a a n
vasback duck twelve minutes in a very
hot oven. if it is to be eaten by a man,
and fourteen minutes if for a woman,
as women never like rare game. But =
add Nj. Leland, Elf you nave the best
duck, the best cook and the best oven
in the world, and have a poor waiter,
your duck is spoiled, for a canvasback
duck must be served Immediately it is
roasted. and even the delay of putting it
in a duck press Injuries its flavor"
Buy a pair of canvasbaek ducks of a
rel.able dealer and nave them picked at
home Cut off the top of the wings,
leaving the feathers on, as they are pref
ty as ornaments. Leaye the feet on and
the head with the feathers an inch below
the head. SINCE the duc over burning
alcohol. e
Cut the skin on the back of the neck
from the edge of the Gathers left on the
body Carefully draw out the crop or
pouch through the i~neision. as well as
all that iadneres to the breast. Make
an incisfen above the rump and care
fully draw out the g.zzard, heart, liver
and entraiis. If the duck smells the
least gan1y wash it out with cold water;
If not, wipe It outside and in with a
damp c3oth.ty.ls flo
Push the neck and head in the cavity
made by removing the crop, so that only
the b.u stckssout
Put the duck in a dripping pan; stand
them ina very hot oven and roast from
sixteen to twenty-five minutes. according
to the taste of the eater. Untruss in a
minute: sprinkle with salt and pepper;
serve on avery hot platter, with a bor-
der of fred hominy cut in pretty shapes.
Nothing washes the meat Down so
.palatab.y as a good glass of Burgundy.
Casts of plaster aresseen now generous
ly scattered throughout every web snr-
nished library, sitting room or "den." The
Plaster east craze seems to be the fad
of the hour for household decoration, and
a very significant fad Is it.
1t Laearsgti1at we wasaen lave become
more aesthetic-n the true beauty-loving
sense+han were our feminine ~progenito-s
a generation ago. It means that our
cenienniaIs and our Worlds Fairs nave
taught their lessons well; through their
agency people nave seen the best-have
become dissatisfied with the mediocre,
and though they cannot afford to nave
originals of arr they can at least lave
replicas of<c3asssc&as we'd as modern
sculpture, and these they now have, TO
the entire exclusion of the cheap aud
-6--n n 1roa %14 Observation-Disclosures
of which, a decade ago, was the ambition
OF every Hpzte-dafe housewife. WAC
does not remember the old-time .bisaue
horrors which did duty as mantel oraa-
ments a generation ago? The namely
smiling shepherd and the bashful shep-
herdess, with perfiously neat ankles and
impossiblysswelling 'calvesl Or the hideous
naonster-yases of befowered semi-trans-
parent glass which graced the chimney
place, or the awful bunch Of wax flowers
under the glass case which was the won
der and driightaof our childish days!
We have changed all that, thank heaven.
and now instead we nave casts of master
pieces 81 art WHICH lave charmed the
world for general Sns past. In front of
every art schooi-ts the street corners
or piled high in a basket, perched upon
the vendors head we see these lovely re-
minders of the classic days of old, and all
unconsciously the humble Italian, seeking
to make a scanty livelihood, has become
an important factor in the education OF
the American public.
Serenely digniied and stately, the image
of the most beautiful woman the world
has ever9seen looks calmly forth at the
hurried passer-by-the humble surround
ings in nowise lessening her gracious Dig
nity-and We fnde no peace till we have
learned the history of this gem of the
Louvre-the Venus de Milo.
Or, If we are a footballist, the desire for
possession of a cast of the famous Dis
cobolus of the Vatican becomes para
mount, and the lesson taught by those
perfect muscles, moulded by some I'M
known hand ages past. is by no means
valueless to the ambitious centre rush. Or
the beautiful headless Winged Victory of
Samothrace haunts US, Until we enthrone
her upon a shelf in some favorite hook
where against a background of some dark
colored stuff. every line is thrown into re-
lief. and we see her in fancy, heartlessly
railing oyer the Grecian waters at the
head of a victorious galley-a perfect
whole, instead of the exquisite fragment
which now graces the Louvre. And then
If we be Napoleon mad-as who is not