Fowls, and also various kinds of game, when bought at our city markets, require a more thorough cleansing than those sold in country places, where as a general thing the meat is wholly dressed.  In large cities they lay for some length of time with the intestines undrawn, until the flavor of them diffuses itself all through the meat, rendering it distasteful.  In this case, it is safe, after taking out the intestines, to rinse out in several waters, and in next to the last water, add a teaspoonful of baking soda, say to a quart of water.  This process neutralizes all sourness, and helps to destroy all unpleasant taste in the meat.

Poultry may be baked so that its wings and legs are soft and tender, by being placed in a deep roasting pan with close cover, thereby retaining the aroma and essences by absorption while confined.  These pans are a recent innovation, and are made double with a small opening in the top for giving vent to the accumulation of steam and gases when required.  Roast meats of any kind can also be cooked in the same manner, and it is a great improvement on the old plan.

ROAST TURKEY.

Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then “draw” it nicely, being very careful not to break any of the internal organs; remove the crop carefully; cut off the head, and tie the neck close to the body by drawing the skin over it.  Now rinse the inside of the turkey out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed.  Soda, being cleansing, acts as a corrective, and destroys that unpleasant taste which we frequently experience in the dressing when fowls have been killed for some time.  Now, after washing, wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body with “Dressing for Fowls.”  Then sew up the turkey with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping-pan, pour in a cup of boiling water, and set in the oven.  Baste the turkey often, turning it around occasionally so that every part will be uniformly baked.  When pierced with a fork and the liquid runs out perfectly clear, the bird is done.  If any part is likely to scorch, pin over it a piece of buttered white paper.  A fifteen pound turkey requires between three and four hours to bake.  Serve with cranberry sauce.