Mitt _ *». p uw'.vtMir ...mjiiw. r |>|—'fc. «—■ >i*wi*<yM' *—*-^*»* For the Farm Wife and Family What To Do With A Duck! By Mrs. Richard O. Spence When the man of the house risks pneumonia and the corn anon cold to sit in a chilly, and usually damp, duck blind, he probably thinks the least his wife can do is to cook the ducks properly. . < < *1 isui But, between shooting and cooking is the important task of handling and dressing them «o they’ll be in the best possible condition for oven or freezer. Regardless of who cleans the game hunter or homemaker there are several steps that help keep the birds in good condition until they’re ready to be cooked. Ducks should he kept as dry as possible in the field. Dry ducks are more pleasant to han dle, and, most experts agree, easier to pick. The birds should be cooled as soon after shoot ing as possible and should, be kept cool tfrom then until they are cooked. One of the simplest ways to pluck the bird is to hang it by one leg and pluck downward toward the head. Sometimes it is necessary to singe'the bird to remove pin feathers. The wings, neck and often the legs are cut off and then all internal organs are removed. While some hunters simplify the cleaning task by skinning the bird, it is not recommended because much flavor is lost :n cooking when the skin is re moved. ipucks are usually roasted fairly quickly in a very hot ov ert, so they should not ibe stuff ed with a dressing. However, aipple slices and a’stalk of cel ery may be placed in the cav ity- for flavoring, but these are discarded after cooking. : Art ter going to the efforts of getting the 'birds,' it pays to handle them properly so t h e flavor will he at its best. Whether the head of your house brings home a covey of wild ducks from a hunting tnp, or whether you go to the local supermarket for the domesl.c variety, a hearty and flavortul duck soup is a delightful change for fall meals. Duck Gumbo is a meal in itself The ★★★★★A* A AAAAAAA 'i? Automatic deliveries! We keep a chart of your “degree day” needs, based on daily tem peratures. In this way, we know •when you need oil, and make delivery without your call. You never run short of Texaco Fuel Chief Heating Oil. We Give S & H Green Stamps GARBER OIL CO. MOUNT JOY, PA. Ph. 653-2021 105 Fair view St. right way to serve i t is first to place a large scoop of rice in a heated soup fboVl. Then spoon the duck, oysters, shrimp and broth over the rice. Crisp bread and a beverage complete the meal, plus fruit and cheese for those "who like dessert. duckAgiimbo 4 slices bacon, diced cup chopped onion cup flour quarts boiling water teaspoon salt teaspoon pepper duck (3 % to 4 pounds) cut up or 2 wild ducks cups shelled and deveined shrimp ST 1 ience'of y our Trust Department is at the disposal of you and your attorney, to wisely provide for the handling of your estate mat ters. Your inquiries are invited. 3Vz% Interest Paid On Certificates of Deposit for 1 Year 2Vz% interest Paid on Savings Accounts Use Our Convenient Drive-In \tindow One-half block from Penn Square on South Queen Street Rear of Main Bank. * I 3 “Serring Lancaster from Center Square since 1889” L* % LIXITZ SPRINGS BRANCH Broad ft Main Sts., Litita | $ MILLERS VILLE BRANCH SO2 N. George St. $ Maximum Insurance $lO,OOO per depositor d Member Federal Deposit Insurance Corporation £ I* _ Ti 1 MsMW'ti^'miui, 1 cup chbpfled piflslisjr , 2 tilSiespobriaigifmlid flld, pow- der 1 pint shucked oysters 6 cups cooked rice In a heavy kettle, fry bacon until crisp. Add 1 cup chopped onion and saute until light ■brawn. Stir in flour, then boil ing water, salt and pepper. Stir well. Add ducks to kettle, (Add more water to cover, if necess ary.) ‘Cover and simmer lor 1 Vz hours. Cool; skim lat from top. Add shrimp and tomatoes and cook 20 minutes more.'Re move from heat and add green onion tops, parsley, gumbo file and oysters. Serve over rice. Makes 8 to 10 servings. If you are roasting a duck here are some stuffings to be baked in a casserole while the duck is baking. SAUSAGE STUFFING IN-A-DISH 8 ounce package brown’n serve sausage 8 ounce package seasoned stuffing 1 cup water % cup ibutter or margarine , 1 egg, slightly ibeaten. cup finely chapped celery Brown sausaige as directed FREE PARKING 25 S. Queen Street —• Swan Parkins Lot Vine & S. Queen Sts. Stoner Parking Lot S. W. Corner Vine and Queen Sts. - & A CENTURY Or - U COMMERCIAL BANKINO B w^gmmasrmEsm % t t $ f f k b r mmmmmsmsmmm ■'.if? vc' ifflSifilnf -Chp*. <rf ashed dfJfcdfcOr , i quart" dtSsefole/Bake in a ' •crtWafbfe ; > ", ‘ glow oven (Ui&B'aegrees) about 3 tablespoons m«lted / ‘butter 45 to 6 servings. or margarine, • ‘ ‘ • 1 cup’mlllk CORN BREAD STUFFING 2 teaspoons horse-radislft: \ IN-A-GUP 1 teaspOon parsley flakes •cup finely chopped onion % teaspoon pepper cup finely chopped celery Partially cook bacon. Cut sli tablespoons butter ces of bacon in half. Drain oys to 6 cups crumbled corn ters and save oyster liquor, bread < Wrap 1 piece of bacon around teaspoon salt each oyster. Place cracker Dash pepper crumbs in 8-inch pie plate, teaspoon poultry seasoning ‘Combine melted butter, % cup teaspoon sage oyster liquor, milk, horse-rad cup giblet broth or water ish, parsley flakes and pepper, egg, well-beaten ' Pour over cracker crumbs. u V* Vz 'Cook onion and celery in but- Press bacon-wrapped oysters ter until tender. Add mixture into cracker crumbs. Bake in to corn bread which has been a moderate oven (375 degrees) placed in a bowl. Sprinkle-with for 2 ? minutes. Serve hot with seasonings. 'Combine. Add roas t 6 servings, broth and egg. Toss together with forks. Spoon into buttered To make your, roast duck 5-ounee custard cups or a 1- look extra pretty and taste ex quart baking dish. Bake 4n a tra special garnish it with Man- s moderate oven (350 degrees) darin Orange Tarts, allowing 20 minutes for indivi- MANDARIN ORANGE TARTS',; dual molds and 30 minutes to Tart Shells: 45 minutes 'for baking dish. 6 i/ 3 cup shortening to 7 servings. ’ i cups sifted flour * * * teaspoon salt SAVORY BACON-OYSTER 2 to 3 tablespoons cold wa» SCALLOP ter 9 to 12 slices bacon (Continued- on Page 9) WATER - FOOD - SOIL FEED - FERTILIZER Our Specialties! LANCASTER LABORATORIES, INC. 2425 New Holland Pike Lane., Pa. PHONE €56-9043 E, H. Hess,' Ph. D.— Director - j n . *v3- ‘■V s -, t One of these belongs to the man or woman who has the determination to save, moneyl HOW HAS YOURS BEEN DOING LAtCLY? ACCOUNTS INSURED TO $lO,OOO /O n FIRST FEDERAL! and /^oan ASSOCIATION OF LANCASTER 25 North Duke St. Phone 393-0601
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