Great Falls tribune. [volume] (Great Falls, Mont.) 1921-current, 1921-10-23
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BIZ JEANETTE
YOUNG NORTON
Auehoyitv a. HoNss Cooking
copntsht 1851. b Nswspsps Features. Ina
HAVE YOU EVER TRIED THESE
SPECIAL WAYS Of COOK.

It often is said that more families
| would eat duck if they knew how to
cook it well, which is perhaps true.
Ducks and ducklings are the choicest
eating Of duckdom. Though the sea
son for the birds runs until the first
| frost throughout the duck habitat or
the states, the birds are the latest
and best for eating from September
| to early November.
Naturalists tell us there are nearly
hundred different species OF ducks.
though they vary but little one from
another. Expert cooks say. the light
colored ducks are most delicate in
| flavor. and that those reared on a
vegetable diet are the finest for TABLE
use. Wild ducks are not as plentiful
| in eastern markets as they were tor
merly.
Choose a duck having q full breast.
| a plump belly and thick, yellow feet.
Clean it. remove the pin. feathers, cut
out the neck. and make French
7 Joint. Remove the oil bag at the base
Of the tail, stuff and truss the same
as chicken. A well-seasoned onion
and sage stuffing is the favorite. hub
over with lemon juice to whiten the
flesh. Cook in double roasting pan;
or covered pan, basting often for full
half hour, then uncover to brown
Just before the duck is done. dredke
lightly with little flour to plump It.
Make a good brown dish gravy to serve
with duck, also make gooseberry
| sauce. and serve baked potatoes ana
peas with it.
p~N' flashed Duck
Pick the racks of the cold leftover
ducks clean. Remove the larger pieces.
whole. Take the leftover gravy and
add to it a cupful Of good stock, an
onion sliced and fried, but not Drowned,
the pickings from the rack, and half
cupful of chopped mushrooms. Stew
gently until all is blended. The liver.
gizzard and heart may be chopped and
added. Thicker all slightly then add
the large pieces Of the duck, letting
them heat thoroughly, but do not cook
any more. Serve on hot dish gar
nished with toast sippets.
Duck En- Casserole.
Prepare the duck the same as for
roasting, then with a sharp knife cut
straight down the back and oone as
neatly as possible. Turn the legs and
wings inside, then spread with SOW
/ DRY stuffing of crumbs, butter, onion
Juice. pepper, salt, half a cupful of
apple sauce. and quarter OF a cuptui
| Of minced nuts. Roll neatly and sew,
or tightly skewer in place. Lay in
buttered casserole with little potato
balls, button onions and peas. From
the rack make rich stock, adding q
bay leaf, celery. onion. pepper. salt
and a little currie powder. Thicker
slightly, then strain over the duck.
Cover and cook in the oven about
hree-uuarters Of an hour. There
should be gravy enough to cover all
ingredients we'll Serve in the casser-
ole dish.
Deviled Duck
Pick clean the rack of Il cold roast
duck. Boil the rack with the remains
of the gravy and little stock or water
to cover. add onion and other season
ing. Cook down to about two cupfuls,
thicken and strain. Chop the meat
fine, adding seasoning. a little curry
powder. Worcestershire sauce, tea
spoonful of chopped chives, and enough
of the cooled gravy to make soft
mixture line small ramekins with
good paste. fill them with the mixture.
dust with little grated cheese, and
bake ten minutes. Serve mint jelly
with the duck.