Roasting Poultry And Birds

When poultry, birds, etc., have been cleaned and trussed ready for cooking, cover the breast with thin slices of salt pork, or bacon, scored lightly; fasten these in place with skewers or strings and set on a rack in a baking pan, a little larger than the object. The rack should be smaller than the pan, to admit of free use of a spoon in basting. The "heat indicator" should point to the centre of the dial. If necessary to avoid burning, let the pan rest on a grate. Turn the object often that it may be seared over uniformly. It will take from fifteen to thirty minutes to sear over a turkey, and other objects accordingly. When this is accomplished, close damper, add a little hot water and dripping to the pan and reduce the temperature as soon as possible to that of ordinary baking. Baste every ten minutes, dredging with flour after each basting. When the joints separate easily, the cooking is completed. (It will take three hours to roast a ten-pound turkey.) Just before this condition is reached, remove the pork from the breast, baste with a little butter melted in hot water and return to the oven for the final browning; baste several times, or until the desired color is attained. For best results, use no hot water, in basting, use fat only.

Roast Turkey. Garnish of sausage cakes and celery.