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Classic
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page 30
little butter and a sprinkling of flour. Add enough oyster water to soften it,
and half a pint of oysters. Let all fry together to the consistency of a paste.
This may be used for small pâtés also, and pigeons may be stuffed in the same
way, and allowed to simmer in a saucepan, with a little gravy, closely covered.
CHICKEN CASSEROLE
Take a medium sized chicken, singe and draw and prepare it, put in casserole
whole, add a good lump of butter, onion, salt and pepper. Steam gently on top of
range two hours, then add mushrooms and vegetables to taste; brown and serve
hot.--LIZZIE TOMNEY.
CANVASBACK DUCK
Lose as little of the juice or blood as possible. Split it down the back. After
singeing it very carefully, lay it on a gridiron with the split side toward the
fire, which must be very hot. Keep flat on the gridiron by pressing the other
half, but do not bruise the flesh by pressing too much. Allow the duck to remain
over the fire twelve or fifteen minutes, then take off, and expose the breasts
to the heat just long enough to brown the skin nicely. It is then cooked, and
must immediately be served. A salad of celery mayonnaise is the proper thing to
eat with it.--MRS. WILCOX, Aiken, S.C.
HOW TO ROAST DUCKS
Don't wash your ducks, but wipe them thoroughly with a clean cloth, inside and
outside. Rub the back (inside and outside) with a small piece of onion. Salt and
pepper them the same way. Tie them up tightly so the juice does not escape. Rub
the breast of each duck with a spoonful of
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