rd of a cup
of melted butter; let it boil up, putting in more water if necessary.
Serve hot in a gravy boat with the pudding.

CHICKEN AND MACARONI.

Boil a chicken until very tender, take out all the bones, and pick up
the meat quite fine. Boil half a pound of macaroni until tender, first
breaking it up to pieces an inch long. Butter a deep pudding dish, put
on the bottom a layer of the cooked macaroni, then a layer of the
minced chicken, bits of butter, pepper and salt, then some of the
chicken liquor, over this put another layer of macaroni, and so on,
until, the dish is filled. Pour a cup of cream over the whole, and
bake half an hour. Serve on a platter.

ROAST DUCK. (Tame.)

Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the
back, beat the breast-bone flat with a rolling pin, tie the wings and
legs securely, and stuff with the following:--

Three pints bread crumbs, six ounces butter, or part butter and salt
pork, two chopped onions and one teaspoonful each of sage, black
pepper and salt. Do not stuff very full, and sew up the openings
firmly to keep the flavor in and the fat out. If not fat enough, it
should be larded with salt pork, or tie a slice upon the breast. Place
in a baking pan, with a little water, and baste frequently with salt
and water--some add onion, and some vinegar; turn often, so that the
sides and back may all be nicely browned. When nearly done, baste with
butter and a little flour. These directions will apply to tame geese
as well as ducks. Young ducks should roast from twenty-five to thirty
minutes, and full-grown ones for an hour or more, with frequent
basting. Some prefer them underdone and served very hot; but, as a
rule, thorough cooking will prove more palatable. Make a gravy out of
the necks and gizzards by putting them in a quart of cold water, that
must be reduced to a pint by boiling. The giblets, when done, may be
chopped fine and added to the juice. The preferred seasonings are one
tablespoonful of Madeira or sherry, a blade of mace, one small onion,
and a little cayenne pepper; strain through a hair sieve; pour a
little over the ducks and serve the remainder in a boat. Served with
jellies or any tart sauce.

BRAISED DUCK.

Prepare a pair of fine young ducks, the same as for roasting, place
them in a stewpan together with two or three slices of bacon, a
carrot, an onion stuck with two cloves, and a little thyme and
parsley. Season with pepper, an