Recipes for the million

DUCKS, To Choose. — Ducks are best towards November, when they begin to get fat. The feet should be supple, and the breasts hard and plump. The feet of tame ducks are yellow ; those of wild ones red. DUCK STUFFING. — Chop very fine an apple, an onion, and an ounce of sage leaves ; add six ounces of bread-crumbs, an ounce of butter, an egg, and a little pepper and salt. DUCKS, WILD (ROAST). — Pluck the bird, removing all the plugs, draw, and pour warm water through the body so as to thoroughly clean it ; roast before a brisk fire for half an hour. The breast and the wings are the most palatable parts, which should be served with sliced lemon ; the other parts possess a strong flavour. DUMPLINGS (DOUGH). — Take dough prepared as for bread, cut it into small pieces, and drop it into boiling water ; boil for twenty minutes. Serve with butter and sugar or treacle. DUMPLINGS (DROP). — Beat up two or three eggs, add a gill of milk, mix with half a pound of flour and a little salt to a stiff batter, and drop by spoonfuls into the liquor in which beef or pork is being cooked ; boil for ten minutes and serve with the meat. DUMPLINGS (HARD). — Make a paste of flour and small beer, and a little salt, roll it into small balls, and boil them in beef gravy for half an hour. Serve with sugar and melted butter. Water may be substituted for the small beer, and they are sometimes put into boiling water instead of beef gravy. DUMPLINGS (LIGHT).— These are made in the same manner as hard dumplings, with the exception that a little suet and baking-powder are added. They need to be handled very lightly, and should not boil longer than twenty minutes otherwise they become hard. DUMPLINGS (NORFOLK). — Take half a pint of milk, two eggs, and a pinch of salt, and mix them with flour to a thick batter ; roll , into balls, put into boiling water, and boil from twenty to thirty minutes. Send to table with sugar, or butter and treacle. DUMPLINGS (OXFORD). — Grated bread, two ounces; currants and suet, of each four ounces ; flour, two large spoonfuls ; grated lemon peel, sugar, and allspice, of each a small quantity. Mix with milk and a couple of eggs, form into four or five dumplings, and fry in batter to a light brown. Serve with sweet sauce. DUTCH DROPS, for Cold, Pains in the Back, or Undue Urinary Retentions. — Oil of turpentine, one ounce ; spirit of nitric ether, one ounce; tincture of guaiacum, one ounce ; oil of amber, half a dram ; cloves, half a dram. One teaspoonful to be taken three times a day. DUTCH TERRAS, for Outside Walls. — Grind some basalt to a fine powder, then mix some blue argillaceous lime with water, and beat the whole together. DYSENTERY, Remedy for. — Beat an egg up lightly with a little sugar, and swallow it at a gulp. This tends to lessen the inflammation of the stomach and intestines, and to form a transient coating on these organs. In ordinary cases two or three eggs a day are sufficient. DYSPEPSIA, To Prevent. — Nausea and dyspepsia may be pre* vented by drinking a cup of hot water before meals.