Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have the _stovey_ taste to which so many persons object.--_Mrs. J. W. S._ WILD GOOSE. After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat; a little butter; raw turnip grated; a tablespoonful of pepper vinegar; a little chopped onion; pepper and salt to the taste. A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy.--_Mrs. T._ _Wild Goose._ Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey. WILD DUCK. When the duck is ready dressed, put in it a small onion, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey. Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them.--_Mrs. R. L. O._ _To Cook Wild Duck for Breakfast._ Split open in the back, put in a pan with a little water, butter, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole.--_Mrs. J. L. C._ TO BROIL PARTRIDGES. Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked principally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot without making them hard or dry and will give time for the many "last things" to be done before serving a meal. When served, sift over them powdered cracker, first browned.--_Mrs. T._ TO ROAST PARTRIDGES. Clean the birds as for stuffing. Rub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way.--_Mrs. W. C._ TO COOK PARTRIDGES AND PHEASANTS. Place them in a steamer, over a pot of boiling water, till tender.