d, rub it over with a little soft butter,
sprinkle over some salt and pepper, dredge with a little flour, place
in a roaster with a little water and cook from two to two and a half
hours, turn it around occasionally so that every part will be browned
alike, when it appears done, pierce with a fork and when the liquid
runs clear, the bird is done. Serve with cranberry sauce. Garnish with
parsley, or fried oysters.--Mrs. George Bruegger.

DRESSING FOR STUFFING FOWL.--For an eight or ten pound turkey use about
three pints of stale bread crumbs, put into a dish and pour tepid water
over it, (not hot for that makes it heavy) let stand for a few minutes,
then take up a handful and squeeze dry with both hands, put into
another dish and when all is pressed dry toss it up lightly through
your fingers, this process makes it very light. Parboil the liver,
heart, and gizzard, in a little stew pan. When tender mince very fine
and add to the bread, now one teaspoon of salt, a little pepper, half
cup of melted butter; peel and chop one cooking apple, two tablespoons
of green or dry fine minced parsley; mix well, add one beaten egg, mix
again and it is ready for either turkey or chicken. For goose or duck
add a few slices of onion chopped fine. The water in which the heart,
gizzard and liver were stewed may be used with the gravy of the roast
turkey, goose, duck or chicken.--Mrs. George Bruegger.

ROAST GOOSE.--The goose should not be more than eight months old, and
the fatter the more tender and juicy the meat. After the goose has been
well washed, cleaned and wiped, rub a little salt inside, stuff with
the dressing for stuffing fowls with a little onion added to the
dressing. Do not stuff too full and stitch the openings firmly to keep
the flavor in and the fat out. Place in roaster with a little water and
bake about two and a half hours, carefully turning it frequently and
baste with water and salt. When done with all parts evenly brown, take
up, pour off the fat and to the brown gravy left, add a little water,
and some flour to thicken, bring to a boil and serve in a gravy boat.
Garnish goose with parsley.--Mrs. George Bruegger.

VIRGINIA FRIED CHICKEN.--Dress and cut up chickens, rub each piece with
salt and pepper, then dip it into beaten egg, then into flour and fry
brown in deep hot fat or butter and lard mixed, or bacon drippings.
Cover the skillet and let chicken cook slowly after it is browned well
to be sure it is done. R