=Roast Wild Duck, Ohio Style.=--Dress the duck as usual, then stuff with one quart of sauer kraut mixed with one sweet apple sliced and a few mixed spices to season. Place two stalks of celery in one of the wooden cookery dishes, lay the duck on top, place in bag. Seal and bake in a moderate oven for an hour and a half. =Frogs' Legs.=--Scald the legs in boiling hot water for a minute or two, drain and wipe them dry, sprinkle with salt and pepper, dip in beaten egg, roll in cracker crumbs and put in a well-greased bag. The use of a wood cookery dish is recommended. Bake fifteen minutes in a hot oven. Serve hot with points of toast and slices of lemon placed around the platter. =Paper Bag Roast Goose.=--For roasting, a goose should preferably be scarcely passed the gosling period, not more than a year old at the most. Its wings should be supple and tender at the pinions, its breast bone soft and pliable. Its feet smooth and yellow, and its fat white and soft. Before drawing, singe the bird, then give it a thorough bath with soapsuds and a soft scrubbing brush. The skin is so oily that cold water would make no impression, and the skin is bound to be full of dust. When purification is complete, rinse thoroughly in clear cold water, then dry and draw. Wash the inside quickly with clear water to which a little baking soda has been added, then rinse and wipe. The Germans are partial to a stuffing made of equal parts of bread crumbs, chopped apples, seeded raisins and boiled onions well seasoned with salt, pepper and butter. Americans as a rule give the preference to a potato stuffing made of mashed potato highly seasoned with onion, salt, pepper and a little butter and sage. The yolks of two eggs allowed to each pint of potato makes the dressing richer. Before trussing the goose, remove all the extra fat. This should be saved and tried out later for that sovereign remedy for croup,--"goose grease." It is of no value, however, in cooking and if left in the bird, gives a coarse, rank flavor. Season the goose on the inside with salt and pepper, then stuff and truss it into shape like a turkey. Rub over lightly with vegetable oil or butter, or cover the breast with several thin slices of fat salt pork. This keeps the skin moist. Put into a well-greased bag of goodly proportions, or better still, two bags, add a tablespoonful of cold water, seal and set in a very hot oven for fifteen minutes. Then reduce the heat about half and cook until done, allowing twenty-two minutes to the pound. Serve with apples baked in a bag, mashed turnips or squash and hot corn bread that can also be cooked in a bag.