Show GAME WILL BE BEIN E IN MARKET FOR SUNIA Y DINNER DINIE Air Amy my Armstrong Tells J Just st How to Prepare a I Duck Menu and Gives Other Interesting Interesting Interesting Inter Inter- esting Recipes By AMY ARMSTRONG Fine weather for ducks Not from their point of view probably but anyway any- any way Uy from that of the the- housewife who hails with delight a a. new dish for her table But Mrs Housewife wilt will have hav to look spry If she wants a a. pair of ducks for Sunday dinner and ad if Sf her husband has not taken a little trip to the woods during the week The came game has loss not yet et made its Us appearance at atthe atthe atthe the markets but bet is expected any minute Orders have gone crone out and unless all aU the good shots are out of ot practice they will be on sale we shortly shortly- It Is impossible to tell yet definitely Just what price will be asked but probably mallards will be about 90 cents a pair teal about 60 cents Better get your order orde in now if you want to be sure of ot a game Sunday dinner The markets are in splendid condition this week but do not offer anything anything anything any any- thing particularly new It is remarkable how the vegetables and fruits continue in their prime with no apparent let Jet up The prices rem remain ln stable for both with only the slightest variations to be noticed Bunch goods is two and three bunches for tor 5 cents for beets onions radishes carrots and similar green goods Cauliflower is 10 cents a pound cabbage is 3 S cents lettuce 6 5 cents a head Celery is 5 6 cents a bunch and the bunches are very large the celery crisp and fresh Green wax beans may still sUll be had at 10 and 15 cents a pound sweet potatoes are from 6 5 to 1 10 n cents nt a pound nA nd I 1 10 n cents nt a pound nA nd pou Fruit is as it has been for quite qute a awhile awhile while simply a matter of choice and preference There Is scarcely a thing to be asked for foor and found wanting Apples are more than plentiful as asare asare asare are peaches cantaloupes p pears ars grapes and all the other fruits of ot which one can thinK thing There is a slight drop in sugar which is opportune opportune opportune tune for the close of the canning and preserving season The retail price is for cane and for beet The hubbard squash has appeared and the pie season is also on in lii more varieties than one How to Cook Ducks Utah ducks ducks' have a particularly de delicious de- de licious flavor says Mrs Sirs Louise Palmer Palmer Palmer Pal Pal- mer Weber probably because of the marshy country around Salt Lake Here lIer is an ideal way of preparing duck her duck her own original recipe Dress the duck with great care re removing removing removing re- re moving the feet and head as well as drawing it Be careful In drawing to not puncture the gall bag as this wl will 1 ruin the flavor or of at the duck Save the giblets h heart art and liver and place i them In a cup of salt water water- water about bout about a I teaspoonful to a cup This is merely I Ito to extract the blood Now wash the duck thoroughly having the hands dipped in dry salt saIt An easy way to I clean a duck is to split It up the back This does does' not interfere in In any way I with the stuffing Prepare the followIng following following fol fol- fol- fol lowing dressing Remove the giblets from the salt water and nd chop fine Have four tablespoonfuls of bread breadcrumbs breadcrumbs breadcrumbs crumbs not too dry one-half one teaspoonful teaspoonful teaspoonful tea- tea spoonful of sage a pinch of f celery salt and a little pepper a tablespoonful tablespoon- tablespoon ful of minced onion onton all mixed thor thor- Add one beaten egg and antI one tablespoonful o of sherry wine The latter may be omitted but adds greatly great great- ly to the flavor Place the dressing inside the duck lightly Never stuff a a. fowl heavily Place in a small bakI baking bak bak- I ing pan in the oven oyen where both burners burners burn burn- I ers have been turned on three minI min mm- ute before putting in the d duck ck Place two slices of bacon on the breast o of ot I the duck and hold them In place with witha a toothpick If it is a teal duck thirty five minutes will be sufficient t for cooking It may be taken out after aft aft after er twenty minutes if it it is preferred a abit ai i bit rare forty minutes is ample time I however done you wish It Baste from time to time with water which I YOU have combined with a tablespoonful tablespoonful table- table I spoonful of butter and a a. of lemon I Jugged Duck I Disjoint the duck and place it in cold salted water a few minutes be before before before be- be fore cooking Have Ha-e a with I I two tablespoonfuls of butter melted in the bottom Roll the pieces of duck in flour flout and place a layer of the he duck in the or earthenware baking dish Add a few slices of onion one thin slice of onion one thin slice of lemon a little salt and pepper and anda a tablespoonful of ot current jelly Repeat Repeat Repeat Re Re- peat this until you have used all of the pieces of duck I Add one half cup of water and cover closely Cook in ina ina ina a medium oven at least an hour and anda a a. half Mushrooms may be used in place of ot the onions This is a simple and exquisite way of serving wild duck and requires little attention Here is an ideal game dinner It ItIs ItIs ItIs Is perfect as 88 to food value pretty an and decidedly satisfying Mrs Weber vouches to the first and anyone may prove the last to his or or her own satis satis- faction First Is the menu Cream of corn com soup Jugged duck I Potatoes a la Ia Rhine Stuffed baked tomato Combination salad Hot biscuit Apple pie Here is the recipe for cream of corn coni soup Place to boil over the simmering burner bumer of ot the gas range one can of corn one cup of water ater one tablespoon tablespoon tablespoon table table- spoon of minced onion a level leel teaspoon teaspoon tea tea- spoon of celery seed a little salt and anda a little pepper When this has boiled boned twenty minutes add acId one quart of ot milk and after this has boiled boned about three minutes and is thoroughly heated re remove remove remove re- re move from the fire and put through a II strainer The corn may be used the next da day in a souffle The soup 1 is il served in bouillon cups with a teaspoon tea tea- I spoon of grated ted cheese on the top of each cup It should be served with witha a thin salt wafer The recipe for preparing the duck has been given Potatoes a La Rhine t I. I v Place two to slices o of bacon In a a. a granite iron frying pan pl Cook until crisp criep or until all an of the fat has been extracted Add two tablespoons of ot sugar one tablespoon of vinegar di directly directly dl- dl to the fat in the pan Now add two cups of cubed raw potatoes cut in small cubes Cover Coyer closely an and cook until done Pulverize Ute Uie bacon and return to the potato Serve very hot This recipe is odd and is isa isa isa a good way to serve sene potatoes with any kind of game You will notice that a little acid has here been added to the dinner This is ia quite essential I with the duck for the purposes of ot health Ba Baked ed Stuffed Tomato Select medium sized tomatoes sc scald ld and peel Remove the center from the stem end Turn them so as much of the juice as possible will leave the shell Prepare the following stuffing Four crackers one tablespoon of finely finely finely fine fine- ly minced onion one egg third one-third of ofa ofa ofa a teaspoon of salt and a pinch of celery seed Mix well and add about two tablespoons of milk so that you ou have a light dressing Return this to the tomato and roll each in cracker crumbs Place in individual baking dishes Add a little butter to the top of each tomato and cook in a a. medium oven each burner bumer turned down about half Cook about thirty minutes These may be cooked at the same time as the duck cluck Use for this salad tomatoes Cucumbers cucumbers cu cu- cumbers celery and and onions Slice and place in layers Place the tomatoes tomatoes tomatoes toma toma- toes on the outside then the Cucumbers cu cucumbers cucumbers cu- cu cumbers and so on Oil so fao that the dish will have an attractive appeal ance If II served family style this salad may also be used as a garnish for the platter from rona which the duck is served Use the following dressing One ta tablespoon tablespoon tablespoon ta- ta of Worcestershire sauce five ive tablespoons of olive oil one tablespoon tablespoon table table- spoon of vinegar and a small piece of ice Add ACId half haIt teaspoon of salt and combine well By beating this will become as thick as mayonnaise Should be served in a boat and poured over the salad at the table Lettuce may be bo used as ai a a. base for this thill salad but Is not necessary Fruit Salad The follow follow- g t fruit salad sai may nitty be he used Instead If preferred Two 1 rc l. j peeled and sliced Place In Inthe inthe the bottom of a a. rather large earthenware earthenware earthenware earthen earthen- ware dish Add AcId two pears pears peeled antI and cut In small pieces three bananas sliced covering the pears six marshmallows marshmallows marsh marsh- mallows one half dozen plums peeled and seeded and two tablespoons of ot preserved cherries one ono orange Sliced and cut in small pieces unpeeled Pour over this the following Two tablespoons of cream in which has lia been beaten well four tour tablespoons of powdered sugar and one teaspoon of rose extract Cover closely and allow to remain about thirty minutes before serving Servo in orange baskets It should be bo remembered that orange baskets may be used more than ifan once If it they are taken care cart of and washed after each use The recipe for hot het biscuits was given l en In a previous issue of THE TELEGRAM Apple Pie In this recipe the cheese is put Inthe Inthe in inthe the crust instead of being served sep sep- Grate about two cups of cheese Slake Make the crust according to toa toa a a. recipe previously given in THE TELEGRAM roll out and nd sprinkle with cheese fold and roll again Do this until you have luwe one cup of 01 grated cheese in the bottom crust Place Inthe Inthe in inthe the pan and bake In way Add one cup of sugar and about two tablespoons of flour to to- the to-the the bottom I crust Now add the apples and to t the e top add one halt cup of sugar and a tablespoon on of ground cinnamon also aiso bits of butter Then add the top crust made exactly as the lower one Flit Flit- mish m- m ish In the usual Way Place In a n. hot I oven and cook as the ordinary apple pie I |