PEANUT STUFFING FOR ROAST DUCK

1 pt. cracker crumbs

1 c. shelled peanuts, finely chopped

1/2 tsp. salt

Dash of Cayenne pepper

1/4 c. butter

Hot milk

Mix the crumbs and the chopped peanuts. Add the salt, pepper, and Cayenne pepper, and pour over them the melted butter and a sufficient amount of hot milk to soften the whole. Stuff into the duck.

LIVER STUFFING FOR ROAST DUCK

1 duck liver

1/4 c. butter

1 small onion, chopped

2 c. dry bread crumbs

1/2 tsp. salt

1/4 tsp. pepper

1 Tb. chopped parsley

1 egg

Chop the liver and sauté in the butter to which has been added the chopped onion. Pour over the bread crumbs. Then add the salt, pepper, finely chopped parsley, and the beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.

BONED CHICKEN

To offer variety in the serving of chicken, as well as to present an easily carved bird, the process known as boning is often resorted to. Boning, as will be readily understood, consists in removing the flesh from the bones before the bird is cooked. Boned chicken may be prepared by roasting or broiling.

In either case, the cookery process is the same as that already given for poultry that is not boned. If it is to be roasted, the cavity that results from the removal of the bones and internal organs should be filled with stuffing or forcemeat, so that the bird will appear as if nothing had been removed.

If it is to be broiled, stuffing is not necessary. Cooked boned chicken may be served either hot or cold. Of course, other kinds of poultry may be boned if desired, and if the directions here given for boning chicken are thoroughly learned no difficulty will be encountered in performing this operation on any kind. Boning is not a wasteful process as might be supposed, because after the flesh is removed from the bones, they may be used in the making of soup.