A delicious flavor is imparted to boiled duck by boiling with it 1 large onion, 1 tablesp vinegar, and about 1/2 teasp sage, besides salt and pepper. When tender, remove the duck, boil down the liquor, skim off the fat, thicken with a little flour browned in a pan with some butter, return the duck to the gravy, and let simmer a few minutes. To roast, if the duck is very fat or old, parboil it first, with a pinch of baking soda, then stuff with any preferred dressing, (the English use raisins, prunes or apples in the dressing), pin a few thin slices of salt pork across the breast with wooden toothpicks, and baste often. Onions, sage and salt pork combine very nicely with the duck flavor. Another nice way is to joint, season with salt, pepper and sage, roll in flour, and put in layers in a small pan, with minced onion and bits of butter between, ending with a layer of onions, bread crumbs and butter. Then fill the pan half full with water or milk, cover closely, and bake about 2 hours, removing the upper pan during the last 1/2 hour, to brown nicely.-[A. G., Mass.