Singe, draw and remove all the tiny pin feathers. Then wash very quickly, both inside and out, with cool water, and wipe perfectly dry. For the stuffing take equal parts of chopped tart apples, and sifted bread crumbs, which have been browned in the oven,' and boiled onions. Season highly with salt, pepper, and a little sage, and moisten with 2 or 3 tablespoons of melted butter. Stuff the ducks, sew and truss. Put on a rack in a pan, sprinkle with salt pork and put inio a very hot oven. In about 5 minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every 4 or 5 minutes. In 40 minutes the ducks will be sufficiently cooked, if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly browned on all sides. Serve with olive sauce. - Mrs. Joseph King. Kenilworth, 111.