Ducks
Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper—lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.
In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.
In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).
For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.
From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,—for does not the preservation of the race depend upon it? L. P. K.