Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-11-14
added. and the sauce poured over the duck
Roast Tame Duck.

added and the sauce poured over the duck
and served.
Roast Tame Duck.
The ordinary method employed in cooking
tame duck will be considered tame, indeed,
in comparison to the modes described In
cooking the wild bird. But to the average
taste these palmer ways are more accept
able. 1t goes without saying that duck
must be young-very old ducks are not
worth cooking. 1t should be killed at least
twenty-four hours before cooking. Pick,
SINCE. draw; cut the neck close to the back
and press the breast bone fiat with a heavy
weight-some beat it with rolling-pin, first
laying a cloth over the breast to prevent
bruising the flesh. Tie wings and legs Sc
curely in place. and fill rather loosely with
following stuffing: Four cups of bread
crumbs. four ounces of butter or part but
ter and part salt fat pork one medium
sized onion, one level teaspoon of sage, and
salt and pepper to taste Stitch the opening
closely to prevent favor and fat running
out The duck should be fat enough to
self-baste. A young duck will require from
twenty-five to thirty minutes in a brisk
oven: a full-grown bird requires an hour,
and must not be underdone If a reared
duck. Basic frequently with it's own fat or
fat from bacon slices laid over the breast
II bird Is not fat enough.
If the youth of the bird is a little uncer-
tain. first parboil, then roast; serve with
currant or wild grape jelly, apple sauce,
baked tart apples, turnips, brussels sprouts
or green peas.
Teal Duck, Club Style.
Pluck, SINCE and draw young duck;
then split down the back, flatten out with
out bruising; then turn, cut side up, and
pc ur boiling water over it, and remove the
PINK substance found lining the back.
Wipe dry, season with spices and place in
brisk oven, the breast of the duck next
to the fire, and let brown fifteen minutes;
then place in a broier, with inside next
the fire, ana broil for five minutes. Place
the duck on large slice of brown mush or
tCe st; arrange groups of vegetables turn1p
and carrot balls, peas and beet root around
1t; add border of cress, quarters of lemon,
and serve with orange sauce.
Orange Sauce.
Cut off the very thin yellow rind of two
oranges-Seville preferred when obtainable
cut it into very thin Shreds and parboil
in little water. Melt an ounce of butter
in a saucepan, stir in a tablespoonful of
flour or cornstarch, add the strained juice
or the oranges and enough good, clear
broth to make a cupful of liquid. Season
with salt, pepper and little cayenne; then
add the parboiled peel and let boil up and
serve. If the oranges are very sweet,
sharpen to taste with little lemon juice.
Picking Red Cabbage.
Procure a firm, good-sized head, remove
all struggling and soiled leaves and cut
the cabbage as fine as for cold slaw.
Sprinkle we'll with salt and let stand for
forty-eight hours. Then drain off the salt
liquor and pour over the cabbage the fol-
lowing: To one pint of good cider vinegar
add small red pepper, chopped, table
spoonful of celery Seed two of mustard
seed and half a teaSpoonful of black pepper.
When scalding hot pour over the cabbage,
which has been packed in stone jars. Let
stand until cold, then cover. Some prefer
ginger and black pepper only for the
seasoning of the vinegar.
Egg Croquettes.
Boil eight eggs very hard; remove shells.
separate whites and yolks; chop the whites
very fine and put both whites and yolks
through a sieve or vegetable press Rub
to a smooth paste two level tablespoonfuls
of butter and four of flour; add a few
drops of onion juice and add to two cups
of scalded milk, and stir and cook until it
thickens; then add the beaten yolk of a
raw egg and the hard boiled eggs; season
to taste with salt and pepper, and when
mixed turn out in shallow dishes to cool.
When Stif enough to handle, form into
cylinders, dip in beaten egg, crumb and fry
as other croquettes. Serve with cream
or tomato or mushroom sauce. A half can
of mushrooms may be added to the egg
mixture if you desire to make them very
dainty.
Menus.
SUNDAY
BREAKFAST.
Fruit.
Cereal Cream.
Fried Oysters Dreamed Potatoes
Cornmeal Wafies. Honey.
Coffee.
DINNER.
Clear Soup.
Roast Duck. spiced Currants
Mashed Potatoes Glazed Turnips
Apple and Celery Salad.
Orange Jelly. Whipped Cream.
Coffee
Tomatoes Stuffed with Sweetbread, May
onnaise Dressing.
Nut Sandwiches. Tea.
MONDAY
BREAKFAST.
Baked Apples. Cream
Scrambled Eggs Bacon.
Entire Wheat Gems
Coffee.
Cold Duck. Onion and Tomato Farci.
DINNER.
Vegetable Soup.
Mutton Pie. Potato Crust
Egg Slaw.
Steamed Apple Dumping Hard Sauce
Coffee.
TUESDAY.
BREAKFAST
Fruit.
Cereal. Cream
Shredded Dried Beef Cream GRAVY
Maize Griddle Cakes, Maple Syrup.
Coffee.
LUNCH.
Cream of Tomato SOUP
Macaroni a la Creme.
Baked Mushroom
Hot Rolls Cocoa.
DINNER.
Oyster Soup
Roast Shoulder Veal. Potatoes