Young Duck

Take a well cleaned young duck. Fill with a savory dressing. Truss and fit neatly into a small baking pan. Heat and place in an insulated oven one hour or longer if convenient. Mince the giblets and cook them in a cooker kettle. Blend some of the fat from the baked duck with a tablespoon of flour and thicken the broth from the giblets. Pour this gravy over the giblets in a bowl.

Fowl In A Casserole

Soak a pint of dried lima beans. Bring them to a boil in fresh water and set in a cooker two hours. Take out and drain. Put them in a casserole with two cups of diced chicken or other fowl, a sliced onion, half a cup of strained tomato, and a cup of the bean broth. Add other seasoning as desired. Salt and sprinkle with bread crumbs and a little chopped parsley. Bake in the cooker oven one hour. Serve hot.

How To Roast An Old Fowl

Prepare the fowl as usual for baking but do not put in the dressing. Put the fowl whole into a kettle with a tightly fitting lid. Place it on a rack in a large kettle or boiler. Nearly fill the outer vessel with boiling water, taking care that there is not so much that it will boil into the chicken. Boil over the fire until the chicken is thoroughly heated, about forty minutes. Then with both lids tightly closed remove it to the cooker and let it remain twelve hours. This may be prepared at night. In the morning reheat and place in the cooker until time to roast for dinner, which should be one and a half or two hours. Then stuff the fowl, rub with melted butter, and dust with flour, salt, and pepper. Put into a baking pan in an insulated oven and proceed as with any roast.

By steaming in the closed kettle before roasting, the meat becomes tender without extracting the juices as in ordinary steaming or boiling.

Turkey

Clean, rub well with pepper and lemon juice, and stuff with bread stuffing, sewing it in well. Truss the legs and wings close to the body, and pin the fowl in a cheesecloth to preserve the shape. Put into boiling salted water, or if you have a very large kettle, use a wire basket to hold the turkey above the water. Let it steam over the fire half an hour, and set it in the cooker three hours, or longer if it is very large. Remove from the cooker. Coat with melted butter and dust with a very little flour. Brown in the cooker oven one hour. Serve with oyster, celery, or lemon sauce. Garnish with a border of parsley.