a long skewer through the thigh
into the body and out through the opposite thigh, turn the tips of
the wings under the back of the fowl, put a long skewer through from
one wing to the other. Wind a string from the tail to the skewer in
the thigh, then up to the one in the wing across the back to the other
wing, then down to the opposite side and tie firmly round the tail. If
you have no skewers, the fowl may be kept in shape by tying carefully
with twine. Clean all the giblets, cut away all that looks green near
the gall bladder, open the gizzard and remove the inner lining without
breaking. Put the gizzard, heart, liver, and the piece of neck which
has been cut off, into cold water, wash carefully, put in a saucepan,
cover with cold water, place on the back of the stove and simmer till
tender. Use the liquid for making the gravy; the meat may be chopped
and used for giblet soup.

ROAST CHICKEN (OR TURKEY).

Singe carefully, remove the pin feathers, draw as directed above.
Wipe, stuff, sew and tie or skewer into shape, dredge with flour,
cover with plenty of dripping; roast in a hot oven. When the flour is
brown check the heat, baste frequently with the fat, and when nearly
cooked dredge with pepper and salt and again with flour. Bake a 4 lb.
chicken 1-1/2 hour, or until the joints separate easily. If browning
too fast, cover with paper. (Roast chicken is considered to be more
wholesome and to have a better flavor when cooked without stuffing.)

FRICASSEE OF CHICKEN.

The first attempt of an inexperienced cook in the preparation of a
chicken should be a fricassee, as it will provide an opportunity for
her to study the anatomy of a chicken while cutting it in pieces, and
also show her the position of the intestines, so that when she
attempts to draw a fowl she will know just where to place her hand so
as to remove them without breaking.

To prepare a chicken for a fricassee, clean and singe. Cut the chicken
at the joints in pieces for serving. Place in a kettle, cover with
boiling water, add 2 level tsps. of salt, a ssp. of pepper (some like
a small piece of salt pork). Simmer until tender, reducing the water
to a pint or less, lift the chicken, melt 1 tbsp. of butter in a
saucepan, add 2 tbsps. of flour, and when well mixed pour on slowly
the chicken liquor. Add more salt if needed, pepper, 1/2 tsp. of
celery salt, 1 tsp. of lemon juice (an egg may be used by beating and
pouring the sauce slowly on the egg, s