The Portland Woman's Exchange Cook Book

Take two nice mallards, draw and wash them, and wipe inside and out with a dry cloth. Cut |4 pound of bacon into dice, and fry till brown in an iron kettle. Then add % pound of butter, and fry the ducks till well browned in this. Add 2 or 3 chopped onions, and stir until they are browned. Add salt, pepper, 6 cloves, 2 or 3 bay leaves, a little celery seed, and enough water to cover the ducks. Let all simmer very slowly for 1 hour. Then add 1 pint white wine (California Riesling is excellent) , skim off the fat, and let all cook slowly an hour. Add 1 or 2 cans of mushrooms, sliced, and cook slowly for 20 minutes. Serve the ducks on a platter, surrounded by wedges of toast, with the mushrooms and gravy poured over the toast. Mrs. Lavina T. Whalley. Salmi of Duck. Clean and singe a duck, cut it up, and fry brown in two tablespoons butter. Remove to saucepan. Cook I tablespoon flour in the butter for 5 minutes ; add Yi pint Claret, or white wine (not sweet), 1 pint broth, or water with beef extract, 1 tablespoon salt, 1 saltspoon black pepper, 2 small onions, sliced, 2 sprigs parsley, 1 bay leaf, 2 cloves, and 1 small red pepper. Pour over duck and cook slowly at least 2 hours. Five minutes before serving add 1 pint olives, sliced. Mahel Weidler, Quail With Cabbage and Oysters. Roast quail in hot oven, placing strips of breakfast bacon on the breasts. Dredge with flour, white pepper and a very little salt, and baste frequently. Serve on toast and garnish with cabbage prepared in the following manner : Boil cabbage in salted water until tender, but do not overcook. Drain in colander, chop fine, and re-heat with butter and enough vinegar to relish. Season highly and add small oysters, scalded in their own liquor and drained. Mix lightly into the cabbage with a fork. Proportion : To 6 quail, 1 medium sized head of cabbage and 1 quart of oysters. Mrs. Ernest Tucker. Broiled Squabs on Toast With Bacon. Singe, draw and cut off the necks from 3 good sized squabs. Split them without detaching them, lay them on a dish and season with 1 pinch of pepper, j/2 pinch of salt and 1 tablespoon of sweet oil. Roll them well, and broil them for 6 minutes on each side. Prepare a dish with 6 toasts, arrange the squabs on them, and spread 1 gill of butter on the top. Decorate the dish with 6 slices of broiled bacon and serve. Mrs. W. D. Scott. Pot Pie Dumplings. Sift together 1 pint flour, I heaping teaspoon baking powder and J/^ teaspoon salt. Beat 1 egg till light, add j/2 cup cold water, and stir this into the dry mixture, adding enough water to make a dough stiff enough to hold its shape when dropped from a spoon. Drop this on top of a boiling stew, and cook 15 minutes, being careful that it is kept tightly covered and not disturbed while cooking. Tripe Spanish. Soak tripe in cold water several hours, then boil slowly until very tender in water, with 1 bay leaf, 6 pepper corns, 3 cloves, 2 tablespoons vinegar, and 1 small onion. Do not remove from liquor until it is to be used. Fry 1 large onion, sliced, in 2 large tablespoons butter until clear, but do not allow to brown. Add 2 tablespoons flour; when smooth add 1 quart of tomatoes, 1 teaspoon sugar, 2 green peppers, sliced and chopped, and the tripe, which has been cut in strips a finger length. Cook slowly half an hour, seasoning to taste. Serve on platter garnished with freshly boiled rice. Venison. Five or 6 pounds of venison, larded quite thickly with slender strips of pork. Put 1 pint vinegar in a saucepan with 2 cloves, 1 onion sliced, 4 stalks of parsley, chopped, and 9 pepper-corns. Boil up and pour over the venison. Turn it in this marinade for 2 or 3 days, and then bake it in the seasoning, basting often. Serve with Robert sauce. Robert Sauce,