Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-13

at 500 or $500 per pair there are many
other varieties. such as blue wings, green
wings, black heads and brants, that sell
from seventy-iiye cents to 500 per pair.
and are excellent eating when properly
prepared. Ducks should be roasted or
broiled. but always served rare Twenty
minutes in a very hot oven will cook tn m
enough 20 suit the average masculine TASTE.
but women usually prefer them to bs
cooked from twenty-five minutes to half an
hour. There is no need of trying TO inn
prove the favor of canyasback or red
i head. If they are to be broiled, split down
the back. flatten with a clcaver or potato
m@sher as you would a chicken, season
inside and out with salt, then broil over \
clear fire. If they are to be roasted, season
inside and out with salt dredge on the out
side with flour and lay in a dripping pan to
roast. If you a gas stove, roast in the
broiling oven under the flame For the
more common varieties of duck, stutling is
permissible. Having cleaned and singed
the birds, parboil in lightly sailed water
for five or ten minutes, to remove the fishy
taste that is so Objectionable to many.
Then wipe drip, stuff with raisns, a table,
spoonful of chopped celery, few cram
berries or a couple Of apples peeled, Cored
and quartered. preferred. Now wrap the
duck in thin slices of bacon tied with
a string, lay in a pan with a teacup of
boiling water seasoned with salt and pepper,
and roast. Blasting frequently. Serve as
soon as done, with IA gravy made from
the necks and giZZards stewed in water
until tender, with a spoonful of wine
blade or two OF mace. one onion and a
little cayenne. Cook until reduced to a
cupful strain and pour over the ducks.
Garnish the platter of duck with pieces Of
bread cut in points and Drowned in butter.
WILD DUCK STEW
Having cleaned and singed the fowls
dust the inside with salt, pepper and a
little ground Glove. Put an onion or two
with a teaspoonful of butter in the body
OF each duck, then lay in a baking pan
that will just hold them, laying a spoonful
of butter under each one and spreading the
same amount on top. Pour in IA cupful Of
boiling water acidulated slightly with vine
gar Season with salt. pepper. lemon peel
and any powdered sweet herb desired, cover
the pan closely and stew until the ducks
are tender. Take up on to a hot platter.
strain the lqgpr in which they were
cooked, pour over the ducks and serve very
hot with garnish of fried bread points
and slices of bacon.
BALTIMORE APPLE BREAD.
This a favorite accompaniment to
duck in the old ante-bellum days and in
many old Maryland families still finds
abundant appreciation. To make it. rub
through pound of sifted and warmed
bread flour, two-thirds of a cup of but
ter and three heaping tahlespoonfuls sugar.
Dissolve half a compressed yeast cake in
cup of milk that has been scalded and
cooled to lukewarm. Add to the flour and
HiA 10 SUN batter. Add again three
esGs well beaten and beat the batter until
1t blisters. 1t needs be very stiff. Cover
and let rise over night in warm place In
the morning it should be nearly doubled in
bulk. Divide in two portions and roll out
in cakes about half an inch thick Spread
one with rather tart apple sauce cover
with the other and let them rise together
about half an hour, then bake in a moder-
ate oven until well done. AS soon as taken
from the oven spread with more we'll
pF1A Il
lightly with sugar. sprinkle with nutmeg or
cinnamon, and set back in the oven long
enough for the sugar TO melt. Eat very
hot.
HOMINY BREAD.
Hominy bread is another old plantation
dish that goes well with duck or other
game. To two cups cold cooked hominy
softened with hot water add three eggs
beaten light, one cup sweet milk, one cup
flour and a spoonful softened butter Turn
into well-buttered pan and bake in q
moderate oven. Spread with butter while
hot