Fowls or joints should be tied or well skewered into shape before boiling.

Every thing should be gently simmered, rather than fast boiled, in order to be tender. The water sbould never be al-lowed to stop simmering before tbe article is quite done. A pudding is thus entirely ruined.

The kettle sbould be kept covered, merely raising the cover at times to remove the scum. Boiled fowl, with a white sauce, is a favorite English dish, and very nice it is if properly prepared.