A REAL FEAST ON THANKSGIVING AT LITTLE COST Thanksgiving, from the very first a day of feasting and rejoicing rejoic-ing may present many difficulties to the limited budget if all the ancient traditions of the feast days of yore arc observed. So a few suggestions for festive dishes which are not hard on the i family budget are given by Inez 1 S. Willson, home economist She : suggests a mock duck made from a shoulder of lamb, as ideal for the smaller family who wants something special without extra ! cost Mock Duck , Wrap the "ducks" head In salt : pork or bacon to prevent charring 1 Sprinkle with salt and pepper and i place on a. rack in an open roast- 1 ing pan. Place in a hot oven i (500 degres F.) and sear for thirty minutes, or until nicely browned. ( j Then rapidly reduce the tempera-. ture to that of a slow oven (330 ( degrees F.) and continue until j done. Do not add water and do y not cover. Allow about 35 min-J utea per pound for roasting. When done, remove "duck" from oven and take off the salt pork or bac- t on from the "head." Place in the center of a platter and garnish T with watercress or parsley. Half a cranberry may be stuck in place "( to represent the eyes. Serve with . cranberry jelly. I j Cranberry Jelly 1 quart cranberries 2 cups sugar U teaspoon cinnamon teaspoon cloves 1 cup water Place these ingredients in a saucepan, cover and cook slowly until all the cranberries burst open. Press through a sieve. Put into molds which have been dipped into in-to cold water and chill. When set turn out of molds and serve with mock duck. Special baked potatoes may be placed on the platter around the "duck". Special Baked Potatoes Select smooth potatoes of about the same size. ' Wash well. Place them in the oven and bake until tender, about one hour. When' done, cut a slice from each one. Scoop out the center. . Mash and season with cream, salt and pep-, per. Whip until light and fluffy. Pile lightly into potato shells, j Sprinkle with paprika and grated cheese and melt under the broiler, flame. I