34 
meat-rice mixture, roll and tie securely. 
butter, place in casserole, pour reserved broth over them, about 2 
Brown cabbage rolls in 
2 
cups, cover and bake in a slow oven (325° F.) for 1 hours. 
Combine cream, milk, seasonings, dill, ketchup. 
as sauce. Serves 6. 
Heat and serve 
Roast Duck with Herb-Buttered Rice and Orange Sauce 
3 Ibs. roasting duck 
Salt and pepper 
1 sliced onion and carrot 
3unch of celery leaves and pars- 
ley 
1 cup orange juice mixed with 1 
teaspoon each of savory, mar- 
joram 
slivered 
2 tablespoon cooked 
orange rind 
Clean and quarter duck. 
duck, skin side up, on top of vegetables. 
Baste frequently with orange juice and 
(300° Fy for 1. irs, 
herbs. Remove duck. 
Sauce. 
most of the fat. 
with 2 tablespoons flour mixed to a paste with 44 cup water. 
Rub with salt and pepper. 
carrot, celery, parsley in bottom of shallow roasting pan. 
Strain the vegetables from the roasting pan. 
Add enough water to make 1% cups. Thicken 
Y cup chopped onion 
14 cup butter 
4+ cups hot, cooked rice 
brown or white (salted) 
Vs teaspoon each of sage, thyme 

wild, 
1 tablespoon parsley 
Garnish with watercress and 
glazed fruit 
Put onion, 
Place 
Bake in a moderate oven 
Skim. off 
Bring 
to a boil and add orange slivers, and salt 1f necessary. 
Rice. Brown onion in fat. 
Stir in the rice and herbs. 
Ar- 
range on hot platter with duck and garnish with watercress and 
glazed fruit. 
Shrimp and Rock Lobster Creole 
1 cup sheed onions 
1 cup sliced celery 
4 tb. flour 
l tep.-Salt 
2 th. chit powder 
1 cup water 
3 cups tomatoes 
3 large sprigs tarragon 
1 tb. tarragon vinegar 
2 tsp. sugar 
1 cup cooked shrimp 
2 cups rock lobster cooked and 
cut in small pieces 
3 cups hot boiled rice 
4 th. chopped pimento 
