GRAVY. Pour off the liquid from the pan in which the chicken roasted. Let this settle, remove 4 tablespoons of chicken fat and place back in pan; heat and add 4 tablespoons flour, When these have cooked and browned together, add a little at a time 2 cups of broth in which the giblets are cooked, season with salt and pepper. Chop the giblets very fine and add ~ to the gravy. Cook all in pan till thick enough to pour nicely.—Mrs. Norman Scott, Mildmay, Ontario. ROAST DUCK. Prepare a dressing of bread crumbs, 1 onion, season With 1 teaspoon of sage, salt and pepper. Rub duck outside and in the salt and do not stuff too full. Lay a piece of bacon on breast and bake in a mod- erate oven i hour, if young. If old, parboil or steam until tender before roasting. Stuffing: STUFFING. One-half pound of onions, 3 cups of bread crumbs, 1 tea- spoon of sage, 1 duck liver, 1 teaspoon of salt, 4, teaspoon pepper. Mince, blanch and drain the onions, parboil the liver and chop very fine, combine with onions, bread crumbs and seasoning. This quantity is sufficient for one medium-sized duck.—Mrs, G. A. Austin, Cayuga, Ont. ROAST GOOSE. One large goose, 6 strips of salt pork, 1 cup water, salt, pepper, stuffing, apple sauce. After removing the feathers scrub the -goose in hot soap suds, then draw. wash thoroughly in cold water, wipe dry. Stuff, truss, sprinkle with salt and pepper and cover the entire breast with strips of salt pork. Place on the rack in dripping pan, pour out the water into the latter under the goose. Bake in a hot oven for 2% hours, basting every 10 minutes. Serve with apple sauce. The recipe for stuffing is as follows: POTATO STUFFING FOR GOOSE. Two cups of hot mashed potatoes, 1 cup crumbs, 4% cup of salt pork, chopped, 1 small onion, chopped, 44 cup of butter✪ Chicken Stuffing, 1 teaspoon of salt, 4% teaspoon of sage, 1 egg. Add to the pota- toes and butter, egg, onion, sage, crumbs and pork, mix thoroughly and use as stuffing—Mrs. W. Cooper, Stratford, Ontario. ROAST TURKEY. Clean, stuff and dress the turkey. Rub entire sur- face with salt, brush with soft butter. Place two strips of salt pork in bottom of roasting pan, lay in turkey and place several strips of salt pork over the breast and sprinkle lightly with flour. Roast in hot oven allowing 20 min- utes for each pound. When it starts to brown reduce heat a little. Baste every 15 minutes with fat in pan which has had added to it 2 cups of boiling STRONG CONSTRUCTION, EASY TO START, EASY TO OPERATE Mr. Samuel Barrow, Central Waterville, N.B., says:—The Magnet Engine gives every satisfaction. The Igniter is certainly a wonderful improvement, as it makes easy starting possible. Neighbours who own other makes, after seeing my 7 H.P. Magnet, are very much dissatisfied with their ignition systems. I am convinced the Magnet is the very best’-Engine in good work- manship, durability, strong construction and easy operating. O74 hea 4 water. Turn frequently during cooking so that nirkee may prow evenly. : Stuff as follows: we TURKEY STUFFING, One Hee of fine bread crumbs, 4 iableenoniae butter, 11%4 teaspoons of. salt, 2 tablespoons of chopped onions, 1 lemon, 1 tablespoon of chopped: parsley, 144 teaspoon of powdered thyme, %4 teaspoon oe of white pepper, 1 egg, 1 cup of country sausage, a little warm water✪ Turkey Stuffing. Mix — sausage with bread crumbs, add egg well beaten, butter, seasoning, grated — rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist. See that turkey is well plucked, — singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining.it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and sew down skin. Gravy as follows:

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GRAVY. Pour off the liquid from the pan in which the chicken roasted. Let this settle, remove 4 tablespoons of chicken fat and place back in pan; heat and add 4 tablespoons flour, When these have cooked and browned together, add a little at a time 2 cups of broth in which the giblets are cooked, season with salt and pepper. Chop the giblets very fine and add ~ to the gravy. Cook all in pan till thick enough to pour nicely.—Mrs. Norman Scott, Mildmay, Ontario. ROAST DUCK. Prepare a dressing of bread crumbs, 1 onion, season With 1 teaspoon of sage, salt and pepper. Rub duck outside and in the salt and do not stuff too full. Lay a piece of bacon on breast and bake in a mod- erate oven i hour, if young. If old, parboil or steam until tender before roasting. Stuffing: STUFFING. One-half pound of onions, 3 cups of bread crumbs, 1 tea- spoon of sage, 1 duck liver, 1 teaspoon of salt, 4, teaspoon pepper. Mince, blanch and drain the onions, parboil the liver and chop very fine, combine with onions, bread crumbs and seasoning. This quantity is sufficient for one medium-sized duck.—Mrs, G. A. Austin, Cayuga, Ont. ROAST GOOSE. One large goose, 6 strips of salt pork, 1 cup water, salt, pepper, stuffing, apple sauce. After removing the feathers scrub the -goose in hot soap suds, then draw. wash thoroughly in cold water, wipe dry. Stuff, truss, sprinkle with salt and pepper and cover the entire breast with strips of salt pork. Place on the rack in dripping pan, pour out the water into the latter under the goose. Bake in a hot oven for 2% hours, basting every 10 minutes. Serve with apple sauce. The recipe for stuffing is as follows: POTATO STUFFING FOR GOOSE. Two cups of hot mashed potatoes, 1 cup crumbs, 4% cup of salt pork, chopped, 1 small onion, chopped, 44 cup of butter, 1 teaspoon of salt, 4% teaspoon of sage, 1 egg. Add to the pota- toes and butter, egg, onion, sage, crumbs and pork, mix thoroughly and use as stuffing—Mrs. W. Cooper, Stratford, Ontario. ROAST TURKEY. Clean, stuff and dress the turkey. Rub entire sur- face with salt, brush with soft butter. Place two strips of salt pork in bottom of roasting pan, lay in turkey and place several strips of salt pork over the breast and sprinkle lightly with flour. Roast in hot oven allowing 20 min- utes for each pound. When it starts to brown reduce heat a little. Baste every 15 minutes with fat in pan which has had added to it 2 cups of boiling STRONG CONSTRUCTION, EASY TO START, EASY TO OPERATE Mr. Samuel Barrow, Central Waterville, N.B., says:—The Magnet Engine gives every satisfaction. The Igniter is certainly a wonderful improvement, as it makes easy starting possible. Neighbours who own other makes, after seeing my 7 H.P. Magnet, are very much dissatisfied with their ignition systems. I am convinced the Magnet is the very best’-Engine in good work- manship, durability, strong construction and easy operating. O74 hea 4 water. Turn frequently during cooking so that nirkee may prow evenly. : Stuff as follows: we TURKEY STUFFING, One Hee of fine bread crumbs, 4 iableenoniae butter, 11%4 teaspoons of. salt, 2 tablespoons of chopped onions, 1 lemon, 1 tablespoon of chopped: parsley, 144 teaspoon of powdered thyme, %4 teaspoon oe of white pepper, 1 egg, 1 cup of country sausage, a little warm water. Mix — sausage with bread crumbs, add egg well beaten, butter, seasoning, grated — rind and strained juice of lemon, and moisten with a little hot water. Be careful not to make stuffing too moist. See that turkey is well plucked, — singed and wiped; fold over pinions, and pass skewer through them, thick part of legs and body, catching leg and pining.it on other side; now secure bottom part of leg, which should have feet cut off half way to first joint, fill breast of bird with stuffing and sew down skin. Gravy as follows:

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