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FOR FORCE MEAT BALLS

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| Put % lb. of raw lean beef and 1% lb. bacon through a mincing
| machine. Add 1 cupful breadcrumbs, pepper and salt, a sprinkle
| of thyme or marjoram, teaspoonful each of finely chopped onion
| and parsley; the grated rind of % a lemon; beat up 2 eggs and mix
| all together in a bowl]; roll up into small round balls—about 1%
{ inches in diameter, and fry in very hot lard or butter until golden
| brown. They are then ready for the pot.

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JUGGED VENISON

Cut into slices, 2 inches by 3 inches and % inch thick. Fry in
same manner as recipe for duck. Make your juice in same way,
only substitute venison bone or shank for duck bones. Force meat
same as duck and rest of process also same as duck.

JUGGED RABBIT

Can be made in same way as duck
Loganberry wine is a good substitute for port wine.

—Mr. W. F. Brougham
DUCKLING BIGARDE

Braise a duckling for about 40 to 45 minutes, then strain the
gravy. Skim off the fat, thicken with arrowroot. To this add 1
teaspoonful currant jelly and grated rind of 2 oranges, 1 lemon cut
julienne and parboiled. Add this to sauce, season to taste. A little
port will help make it better. Cover duckling with sliced oranges,
pour sauce over all, serve very hot.

—%
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1 young big goose 8 ozs. plums

1 lemon 2 quarts fresh apples

2 tablespoonfuls salt 114 quarts stock or water

Clean the goose, wash and wipe quite dry. Rub with lemon,

inside and outside; sprinkle with a little salt. Wash the fruit,
fill the goose with them, tie up neatly and tie the legs under the
fowl. Put in the pan and roast in hot oven slowly. When a fine
brown sprinkle with the rest of the salt. Baste with its own
boiling gravy and cook for 3 or 4 hours, basting every 10 minutes.
Cut the goose into pieces, placing it on the platter to form whole,
garnish with plums, strain and skim the gravy, serve as it is or
thicken as usual.

BOILED PHEASANT

Truss a pheasant for boiling, stuff it either with oyster stuff-
ing as for turkey, or with chestnut. Stuff in the neck end. Put
the bird breast downwards into boiling water, and let it boil
i gently for from % hour to 34 hour, according to size. Serve with

. celery sauce poured over and round. —Mrs. Gerry Gorges

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WILD GOOSE
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