ORANGE AND WINE
ROASTED DUCK

1 large duck
Water to cover

3 onions quartered

2 bay leaves

1 stalk celery

¥% teaspoon salt

1% teaspoon pepper

1 tablespoon salad oil

% orange

3%4 cup water

34 cup orange juice

1% cup sherry wine
Clean duck. Place in deep saucepan,
cover with cold water, add one onion,
bay leaves, celery, salt & pepper to
duck. Bring to the boiling point then
reduce heat, cover & simmer for 20
minutes. Take duck from pan & drain.
Set oven at 350 degrees. Brush duck
with oil. Put onion & orange in cavity.
Set duck in roasting pan, breast side
up. Add % cup water and roast 1 hour
uncovered, basting with orange juice
combined with sherry.
Very good way to do wild ducks.

—E.sirE Brown

BAKED TONGUE

4 Ibs. pickled tongue
1 (15 oz.) can tomatoes
2 medium sliced onions

Boil tongue 2 hours over medium heat
changing water three times and always
starting with cold water. This removes
excess salt. Drain. Reserve one cup of
stock. Peel and trim tongue. Place
tongue in roast pan. Add onions, stock,
tomatoes and a very small amount of
pickling spice if desired. Bake in 325
degree oven approximately 1 hour or
till tender, basting often. Use basting
for gravy. Serves 6.
—NELL LANIGER

ROAST VENISON

Wipe with damp cloth, sprinkle with
salt and pepper and garlic powder and
rub well with flour. Place on rack in
roast pan. (If a leg, place skin side
down.) Put strips of bacon over top of
roast. Allow 20 min. per pound for
roasting. Increase heat last half hour
to brown. Venison should be cooked
rare.
—Esig BROWN

JELLIED COLD TONGUE

4 lbs. pickled tongue
4 pepper corns
2 bay leaves
2 envelopes plain gelatin
Boil tongue over medium heat. Change
water 3 times and always start with
cold water. Tongue is done when skin
peels easily, approximately 2% to 3
hours.
Peel and place in round bowl, small
enough to hold tongue together. Pour
over mixture of:
2% cups of tongue stock, spice &
gelatin
Place saucer on top and weight down.
Refrigerate.

—NELL LANIGER

CORNED BEEF PUFFS

1 (12-0z.) tin corned beef

2 eggs — separated

14 cup tomato ketchup

% cup water

2 tablespoons chopped pickle.
Dice the corned beef finely, remove
excess fat or gristle. Beat egg yolks till
light, blend with corned beef and sea-
sonings, and fold into stiffly beaten
egg whites. Drop spoonfuls on greased
tin and bake 20 minutes at 400 degrees.
Serves 4.

—CLARA LEITH

é c 48 58 ‘

$8

CONTINENTAL COINS LTD.

DEALER —~ APPRAISER — NUMISMATIC SUPPLIES

ROBERT A. LEVY

HO 1958 |

C.N.A. LIFE MEMBER, A.N.A.
PROFESSIONAL NUMISMATIST

800 West Pender (cor. of Howe and Pender)
Vancouver 1, B.C. MUtual 2-1224

31