PLAIN SALAMI OF GAME.— This can be made from re- mains of roasted game, but to have it in perfection the birds should be only half roasted. Carve them very neatly and remove every bit of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and trimmings into a slewpan; add 2 sliced onions, 1 bay leaf, 1 small blade of mace, and a few peppercorns. Pour over these ingredients a full pt. of veal gravy, broth or stock, and boil sharply, until reduced almost half; now strain the gravy, skim off the fat, add a little cayenne and lemon juice✪ Plain Salami of Game, and in it heat very gradually, but do not boil, the game. Border a dish with fried bread, put the birds in the center; boil the gravy up once and pour over the birds. (Any cold game can be warmed up in Salami's sauce.) — Mrs. Helen Wil- liams, 6032 Ellis Ave., Chicago, 111. TO STEW BIRDS — Wash and stuff them with bread crumbs, seasoned with pepper, salt, butter or chopped salt pork, and fasten them tight; line a stewpan with slices of 'bacon, add a qt. of water and a piece of butter the size of a goose egg✪ To Stew Birds,'or else 4 slices of salt COOK COUNTY COOK BOOK 297 pork; add, if 3'ou like, sliced onions, sweet herbs and mace; stew till tender, then take them up and strain the gravy over them; add boiling water if the liquor is too much reduced. — Mrs. Allan George, Park Ridge, 111. ROASTED WILD DUCK.— Parboil the duck with an onion placed inside (to absorb the fishy flavor). Throw away the onion, lay in fresh water for Yz an hr., stuff with bread crumbs, seasoned with salt, pepper, sage and onion, and roast until brown and ten- der. Add to the gravy, after the ducks are removed, 1 teaspoon of currant jelly and a pinch of cayenne. Thicken with browned flour✪ Roasted Wild Duck, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Dress and clean ^ wild duck and truss as goose. Place on rack in dripping pan, sprinkle with salt and pep- per, and cover breast with 2 very thin slices fat salt pork. Bake 20 to 30 minutes in a very hot oven, basting every 5 minutes with fat in pan; cut and remove string and skewers. Serve with orange or olive sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quar- ters, or 3 small onions may be put in body of duck to improve the flavor. Serve neither apples nor onions. If a stuffing is to be de- sired, cover pieces of dry bread✪ Variation I for Roasting Duck with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion.-=-Mrs. C. E. Jef- ferson, 505 S. 5th Ave., Maywood, 111.

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PLAIN SALAMI OF GAME.— This can be made from re- mains of roasted game, but to have it in perfection the birds should be only half roasted. Carve them very neatly and remove every bit of skin and fat from the legs, wings and breasts; bruise the bodies well, and put them with the skin and trimmings into a slewpan; add 2 sliced onions, 1 bay leaf, 1 small blade of mace, and a few peppercorns. Pour over these ingredients a full pt. of veal gravy, broth or stock, and boil sharply, until reduced almost half; now strain the gravy, skim off the fat, add a little cayenne and lemon juice, and in it heat very gradually, but do not boil, the game. Border a dish with fried bread, put the birds in the center; boil the gravy up once and pour over the birds. (Any cold game can be warmed up in Salami's sauce.) — Mrs. Helen Wil- liams, 6032 Ellis Ave., Chicago, 111. TO STEW BIRDS — Wash and stuff them with bread crumbs, seasoned with pepper, salt, butter or chopped salt pork, and fasten them tight; line a stewpan with slices of 'bacon, add a qt. of water and a piece of butter the size of a goose egg,'or else 4 slices of salt COOK COUNTY COOK BOOK 297 pork; add, if 3'ou like, sliced onions, sweet herbs and mace; stew till tender, then take them up and strain the gravy over them; add boiling water if the liquor is too much reduced. — Mrs. Allan George, Park Ridge, 111. ROASTED WILD DUCK.— Parboil the duck with an onion placed inside (to absorb the fishy flavor). Throw away the onion, lay in fresh water for Yz an hr., stuff with bread crumbs, seasoned with salt, pepper, sage and onion, and roast until brown and ten- der. Add to the gravy, after the ducks are removed, 1 teaspoon of currant jelly and a pinch of cayenne. Thicken with browned flour, and serve. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. VARIATION I. — Dress and clean ^ wild duck and truss as goose. Place on rack in dripping pan, sprinkle with salt and pep- per, and cover breast with 2 very thin slices fat salt pork. Bake 20 to 30 minutes in a very hot oven, basting every 5 minutes with fat in pan; cut and remove string and skewers. Serve with orange or olive sauce. Currant jelly should accompany a duck course. Domestic ducks should always be well cooked, requiring little more than twice the time allowed for wild ducks. Ducks are sometimes stuffed with apples, pared, cored, and cut in quar- ters, or 3 small onions may be put in body of duck to improve the flavor. Serve neither apples nor onions. If a stuffing is to be de- sired, cover pieces of dry bread with boiling water; as soon as bread has absorbed water, press out the water; season bread with salt, pepper, melted butter, finely chopped onion.-=-Mrs. C. E. Jef- ferson, 505 S. 5th Ave., Maywood, 111.

The Cook County cook book