To Draw Poultry

All poultry should be dressed as soon as killed; the feathers come out more easily while the fowl is warm; strip them off towards the head; remove the pinfeathers with a knife; singe the hairs by holding it over the gas jet or a piece of lighted paper; cut off the head; turn the skin back and cut off the neck close to the body; remove the windpipe and crop; to remove the feet, cut the skin just below the leg joint; break the joint; with a skewer pull out the tendons; cut away the oil bag in the tail; make an incision under the side bone near the tail large enough to insert two fingers; slip the fingers around the entrails, separating the membrane; when everything is loosened, get the fingers around the heart and pull out the entrails; then take out the lungs and kidneys; when everything is removed hold the fowl under the faucet and rinse well, then wipe dry.

To Clean Giblets

Remove the outside sack from the heart; cut open and press out the clot of blood; cut off the gall bladder from the liver, being careful not to break it, and cut away any discolored part of the liver; open the thick part of the gizzard and take out the inner sack without breaking; wash giblets and put into cold water; simmer until tender; cook the neck with the giblets.

To Truss Poultry

Draw the thighs up close to the body and pass a skewer through the thigh and into the body and out through the other thigh; pass another skewer through the wings, fastening them close to the body; fold the skin at the neck over and pin it to the back with a skewer; cross the legs over the tail and tie with a stout twine, leaving two long ends; pass the twine around the tail, bring it up, crossing in front and passing around the skewer in the thighs; cross in the back and fasten around the skewer through the wings, and tie firmly.

Roast Turkey

Singe, draw, wash and wipe; stuff the body and neck with stale bread crumbs moistened with melted butter and seasoned with pepper, salt and celery salt; truss and rub with butter; lay the turkey, breast down, on the rack in the roasting pan; put into a hot oven and cook until the back of the turkey is nicely browned, then turn it over and brown breast; pour one pint of water into the pan after the turkey is browned; baste every fifteen minutes, or whenever the skin becomes very dry; allow twenty-five minutes to the pound for roasting; if the turkey browns too rapidly cover the breast with a heavy paper well buttered. Oysters or chopped celery may be added to the stuffing if desired.

Roast Chicken

Prepare the same as roast turkey; allow twenty minutes to the pound for roasting.