gravy. Dumplings may be
added if desired.

ROAST CHICKEN, SPLIT STYLE

Prepare the chicken as for roasting. Do not fill. Rub well with
shortening and then pat in plenty of flour. Place in a roasting pan
and roast until tender; baste frequently with hot water.

ROAST DUCK

Singe and draw the duck and then remove the neck and add to the
giblets and cook until tender. Wash and then drain the duck. Now
prepare a filling by soaking sufficient stale bread in cold water.
When pressed dry it will measure two and one-half cups. Rub through a
sieve. Now place five tablespoons of shortening in a saucepan and add

One cup of chopped onion,
One green pepper, chopped fine,
The prepared bread,
Three tablespoons of finely chopped parsley,
One level teaspoon of thyme.

Cook slowly, turning frequently until the onions are tender, adding
more shortening if necessary to prevent the mixture from sticking to
the pan. Then season with salt and pepper. Cook and then fill into
the duck. Dust with flour and then roast in a moderate oven, allowing
thirty minutes for the duck to start cooking and twenty minutes to the
pound.

MACARONI

Macaroni is to the Italian cook the starchy content of the meal;
just as the Irish and sweet potato are our common starchy foods. The
thrifty Italian and French housewifes have found that by addition of
meat, cheese and eggs for flavoring, they can serve their families
substantial and attractive foods at a minimum cost.

The average American consumer of pastes and macaroni has no idea of
the number of styles or forms--of which there are over a hundred--into
which this wheat product is made. They range from the lasagnes, which
are the short, flat pieces one and two inches wide, cut and frequently
moulded by hand, to the fideline, which are the long, thin threads,
the finest of which are many times smaller than vermicelli. Between
these two extremes there is a great variety, which includes the
alphabet and many fancy designs.

MACARONI MILIEUSE

Wipe with damp cloth and cut in one-inch blocks one pound of shin
beef. Roll in flour and brown quickly in hot fat. Place in a deep
saucepan and add

Three pints of cold water,
Two onions cut fine,
One medium-sized carrot cut in dice.

Bring to a boil and cook gently until the meat is tender. Now add

One-half cup of tomato aux fines herbes,
Two teaspoons of salt,
One and one-half teaspoons of paprika,
Six ounces of pre