Rub all together into a crumby mass, then pack into the fowl.

WILD GAME FILLING

Put through the food chopper enough celery tops, with leaves, to make one cupful, also: 

  One medium-sized onion,
  One level teaspoon of sweet marjoram,
  One level teaspoon of sage,
  Two teaspoonfuls of parsley, minced fine,
  One-fourth teaspoon of pepper,
  One cupful of well-dried bread crumbs.

Mix well, then fill into wild duck or goose.

BAKED CHICKEN AND NOODLES

Prepare the chicken for fricasseeing, cook until tender and then lift it.  Now cook the noodles in the broth and season.  Lift the cooked noodles into a baking or casserole dish.  Now brown the chicken quickly on one side in a frying pan, using just sufficient shortening to prevent burning.  Lay the chicken on the noodles and then thicken the broth slightly, adding

  One tablespoon of minced parsley,
  One tablespoon of minced onion.

Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes.

APPLE AND RAISIN FILLING FOR DUCK

Chop enough apples fine to measure one pint.  Add

  One-half cup of seeded raisins,
  One and one-half cups of bread crumbs.

Season with salt, pepper and sweet marjoram.  Mix together with two tablespoonsful of melted butter.  Pack into duck.

GIBLET GRAVY

Mince the giblets fine.  Brown into two tablespoonfuls of bacon fat, adding two tablespoonfuls of flour.  Brown well, then add one quart of water.  Cook slowly while the fowl is roasting for one and one-half hours.  Rub through a sieve, then return to the fire and bring to a boil.  It is then ready to serve.

MINCED GIBLETS ON TOAST

Cook the giblets for one hour in one pint of water.  Put through the food chopper, adding

  One onion,
  One hard-boiled egg,
  One-fourth cup of canned tomatoes.

Season with

  One-eighth teaspoon of mustard, salt and pepper to taste.

Serve on toasted strips of bread for luncheon.

TURKEY MEAT BISCUITS

Prepare the dough as for biscuits.  Turn out on a pastry board and pat or roll out one-quarter inch thick.  Spread one-half of the dough with the prepared turkey meat.  Fold over the balance of the dough, press firmly.  Cut with a sharp knife into squares and brush the tops of the biscuits with milk.  Bake for twenty minutes in a hot oven.

Note.—­These biscuits may be prepared the night before and placed in a cold place and baked in the morning.

LEFT-OVER TURKEY