How To Roast Wild Fowl

Put an onion, salt and hot water into pan and baste for 10 or 15 minutes, change the pan, put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour, and baste. Ducks take from 25 to 35 minutes. Do not draw or take off the heads of either; garnish with fried or toasted bread, lemon, parsley and currant jelly. - Mrs. Joseph King, Kenilworth, 111.

Wild Fowl Pot Roast

Wild duck, prairie chicken, and all other wild fowl should be allowed to lay in water for some time and then parboiled with carrots, onion and parsnips to draw out the wild flavor. Stuff with any preferred dressing and put into a kettle with just enough water to prevent scorching, season to taste, and cook until tender. Serve with their own gravy, thickened. - Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111.