To Clean And Truss Poultry

Select plump fowl. Pick, singe and remove all yellow skin by dipping fowl in very hot water. Scrape with dull knife so as not to break skin. Re-move neck by drawing skin down as far as possible and cutting off neck close to body. Cut off feet. Remove oil-sac. Make slit below end of breast bone, sufficiently large to remove intestines after having loosened them carefully from the back bone. Crop should also be carefully loosened and pushed down so that it may be removed with the intestines. Grasp gizzard fimly and draw all out. Cut round the vent so that the intestines may remain un-broken. Remove lungs, heart, liver and gizzard and see that inside of fowl is clean. Wipe with wet cloth. Turn wings across back until pinions meet. Tie legs close to body. C. G. M.

To Roast A Fowl

Place fowl in roasting pan breast down take 1 cup water lump of butter and clean beef drippings and put into pan. Have oven hot and keep hot. Baste frequently and if necessary add more water. Roast fowl until tender and rich brown. Do not pierce with a fork until almost done as the pricking allows juices to escape and meat will be more dry. Turn and brown breast last. Almost 5 hours will re bequired to roast a good sized fowl. When done remove from pan and pour off drippings, add giblets, which have been chopped fine and previously boiled until tender. Stir thoroughly so as to remove glaze from bottom of pan with back of spoon, let boil up, thicken with flour, season to taste with pepper and salt, and send to table in gravy tureen.

C. G. M.

Stuffing For Fowl

Put 3 tablespoonfuls of butter in a pan on the stove, add minced onion and let simmer for few moments, but do not let it brown. Now put in bread crumbs and chopped parsley, with salt and pepper to taste. Remove from fire after stirring well and add enough rich milk to moisten thoroughly to-gether with 2 or 3 well beaten eggs. Mix well and it is ready for use. Raw oysters may be added if desired. Season inside of fowl with pepper and salt. Fill neck with stuffing and tie with strong thread. Fill body and sew up the opening.

C.G. M.

Pressed Chicken

Boil 1 or 2 chickens in a small quantity of water with a little salt, and when thoroughly done take all meat from the bones, removing the skin, and keeping the light meat separate from the dark; chop the meat and season to taste with pepper and salt. Into a meat presser or any other mold such as a crock or pan put a layer of light and a layer of dark meat till all is used; add the liquor it was boiled in, which should be about 1 teacupful, and put on a heavy weight; when cold cut in slices.

Many chop all the meat together, add 1 pounded cracker to the liquor the chicken was boiled in, and mix all thoroughly before putting into the mold. Either way is nice. Boned turkey can be prepared in the same way, slicing instead of chopping.

Jellied Chicken

Cook chicken until well done. Remove skin and bones. Season with salt, pepper and place in mold.

To the water left add one-quarter box of gelatine and juice of 1 lemon. Boil down to two-thirds of pint, pour over chicken in mold, and when cold, slice. If desired;, line the bottom and sides of the mold with hard boiled eggs sliced.

Mrs. C. S. Newman.