TO STUFF A FOWL.—­Begin at the neck, stuff the breast full, draw the neck skin together, double it over on the back and fasten with a darning needle threaded with fine twine.  Put the remainder of the stuffing into the body at the other opening.

RECIPES.

BIRDS BAKED IN SWEET POTATOES.—­Small birds, of which the breast is the only suitable portion for eating, may be baked in the following manner:  Cut a sweet potato lengthwise; make a cavity in each half.  Place the breast of the bird therein; fit, and tie together carefully; bake until the potato is soft.  Serve in the potato.

BOILED FOWL.—­After cleaning and dividing the fowl, put into boiling water, and proceed as directed on page 395.

BROILED BIRDS.—­Pluck and wipe clean with a damp cloth.  Split down the middle of the back, and carefully draw the bird.  Proceed as directed below.

BROILED FOWL.—­A young bird well dressed and singed is best for this purpose.  Split down the middle of the back, wipe clean with a damp cloth, twist the top of the wings from the second joint; spread out flat, and with a rolling pin break the projecting breastbone so that the bird will lie flat upon the broiler.  When ready to cook, place it skin uppermost and sear the under side by pressing it on a hot pan; then broil the same as beefsteak over glowing coals.

CORN AND CHICKEN.—­Clean and divide a chicken in joints.  Stew in milk or part milk and water until nearly tender; then add the grains and juice from a dozen ears of corn.  Cook slowly until the corn is done; season lightly with salt, and serve with dry toast.

PIGEONS, QUAILS, AND PARTRIDGES may be half baked, then cooked as directed for Smothered Chicken until tender.

ROAST CHICKEN.—­Dress carefully, singe, wash, and wipe dry.  Put into a pan of the proper size, add a cup of boiling water, and cook very slowly for the first half hour, then increase the heat, baste frequently, turn occasionally so that no portion will brown too fast.  Cook from one to two hours according to size and age of the bird.  It is usually considered essential to stuff a fowl for roasting, but a dressing compounded of melted fat and crumbs seasoned with herbs and strong condiments is not to be recommended.

If a dressing is considered necessary, it may be made of a quart of crumbs of rather stale whole-wheat bread, moistened with cream, to which add a small handful of powdered and sifted sage leaves which have been dried in the oven until crisp.  Add salt as desired, a well-beaten egg, and a little chopped celery.