The term poultry includes chickens, turkeys, ducks, and geese. Its flesh is lighter in color than that of other animals, but it is very nourishing. The flesh of ducks, geese, and many wild birds is much darker than that of the chicken or turkey. The flesh of birds is never mottled, like that of mammals; that is, it does not contain fat in layers between the musuclar tissue, though there may be much fat in other parts of the body. The flavor and digestibility of the flesh of birds differ considerably, and the flavor is much affected by the food. The white meat of birds is generally considered the most tender, and the dark meat the most savory and stimulating.

Roast Turkey

Be careful to choose a young turkey. Remove the feathers carefully, and singe over a burning newspaper on the top of the stove; then carefully "draw" the fowl, being heedful not to break any of the internal organs. Remove the crop, cut off the head, and tie the neck close to the body by drawing the skin over it. This done, the inside of the turkey must be carefully rinsed out with several waters, a teaspoonful of baking soda being mixed in the next to the last. The inside of a fowl is often sour, if it has not been freshly killed, and soda acts as a corrective to this. Next wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, and fill with the dressing described be-low. Then sew up the body with a strong thread, tie the legs and wings to the body, rub with a little soft butter, sprinkle with salt and pepper, and dredge with a little flour. Now place the turkey in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste often, turning the bird around occasionally so that every part will he uniformly done. If the liquid runs out clear when the body is pierced, the bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper. A fifteen-pound turkey requires between three and four hours to bake. Serve with cranberry sauce.

ROAST TURKEY.

ROAST TURKEY.

Remove tendons from the legs, singe and draw the turkey; remove pin-feathers, wash and dry carefully ; fill with Stuffing if desired ; cover the breast with thin slices of salt pork, scored lightly and fastened in place with strings or small skewers, and set on the rack of a baking pan into a hot oven. Turn the bird often that the heat may sear over the outside uniformly and thus keep the juices within. When this has been accomplished, that is, in about fifteen to thirty minutes, add a little hot water and drippings to the pan and as soon as possible reduce the temperature to that of ordinary baking. Baste every ten minutes, dredging with flour after each basting. When half cooked add salt to the flour. When the joints will separate easily, the cooking is completed. Three hours are required to roast a ten-pound turkey. When the fowl is nearly cooked, remove the pork from the breast, baste with a little butter melted in hot water and return to the oven for final browning ; baste several times or until the desired color is attained. Garnish with water cress, cover the ends of the drum sticks with paper frills. Serve, at the same time, Giblet Sauce made of the browned flour in the pan, additional flour if needed, the water in which the giblets were cooked, and the giblets chopped, but not too fine. In America cranberry sauce accompanies this roast; in England gooseberry sauce is in evieence.