The new practical housekeeping

Stewed Wild Duck. — Cut up and parboil fifteen minutes with a carrot or onion ; cut into joints, put in a stewpan and cover with a gravy made of the giblets,' neck, etc. ; season with salt and pepper, a bunch sweet herbs and chopped onions, and stew gently till done. Take up the meat, thicken the gravy with browned flour, boil up once, pour over the duck and serve immediately. Or for a Stew with Green Peas, parboil, or half roast, then put into a stewpan with a pint water, or beef gravy, a few chopped mint and sage leaves, pepper, salt and half an onion chopped very fine. Cook fifteen minutes and skim out the herbs ; then add a quart green peas and cook half hour longer. Stir in a tablespoon each butter and flour, boil up once, and serve with the duck in center of dish and peas around. Some prefer to cook the peas separately and serve rounded up in ^ center with the joints around. Some stuff and roast the ducks * twenty minutes then take out and stew as above. Duck Stewed with Rice IS liked by many. To prepare, quickly brown the duck in a hot oven ; meantime peel an onion, chop it fine, and put into a saucepan with heaping tablespoon butter ; when the duck is brown, cut in joints, put with the butter an onion, and fry all together till ihe onion is brown; then stir in a tablespoon flour and brown it. add a pint of boiling water, a high seasoning of salt and pepper, ana half a cup of rice which has been picked over and washed. Cover and cook all gently half an hour, being careful not to bum. If rice absorbs all the water, add more as required, but do not make very moist. When both rice and duck are tender, serve them together. The remains of a cold roast duck may be made into a stew with a pint gravy and a little sage ; cover closely, and simmer half an hour ; add a pint boiled green peas, stew a few minutes, remove to a dish, and pour over it the gravy and peas. Roast Wild Goose. — Dry pick, as feathers are especially choice, and if possible pick clean, as meat is nicer if not scalded, but if all cannot be removed, plunge tn boiling water, wrap quickly in a woolen cloth and let stand fifteen minutes, when finish picking and scrape with a knife to better clean the skin, singe with alcohol, draw, wash or wipe clean and parboil with an onion inside (a large onion to an eight-pound goose) m slightly salted boiling water till commencing to be tender, half an hour for a young goose, longer if an old one. T^e out, rub inside with salt and pepper and stuff with a Breadr Dressing as given in first recipe for Roast Turkey, or as follows : Quart finely minced bread-crumbs, tablespoon minced onion, level teaspoon each salt, pepper, sage and chopped parsley if liked, one egg, naif cup warm water, half cup butter or fat from fried sausage; mix ingredients all together in a pan, not making the dressmg too moist, as it will absorb gravy while baking. The egg should be first mixed with the water. Or stuflf with a Potato- Dressing made as follows : Mash six boiled j>otatoes through a colander, and add two teaspoons each butter and onion juice, and one each salt, whitb