on the meat; mix well; shape it like a loaf of bread; wrap in a cloth
and press with a heavy weight for a few hours. Cut in thin slices
when served.



ROAST DUCKS AND GEESE.

Use any filling you prefer; season with sage and onion, chopped fine;
Salt and pepper. (You can use this seasoning with mashed potatoes for
a stuffing). Young ducks should roast from twenty-five to thirty
minutes; full grown ones for two hours. Baste frequently. Serve with
currant jelly, apple sauce and green peas. If the fowls are old
parboil before roasting.



APPLE STUFFING. MRS. W. H. ECKHART.

Take one-half pint of apple sauce (unsweetened); add one half cup or
more of bread crumbs, some powdered sage, a little chopped onion, and
season with cayenne pepper. Delicious for roast geese, ducks, etc.



CHESTNUT DRESSING. MRS. W. H. ECKHART.

Boil the chestnuts and shell them; blanch them, and boil until soft;
mix with bread crumbs and sweet cream; salt and pepper; one cup
raisins. Excellent dressing for turkey.