require much washing.  Rinse out the inside quickly and wipe dry.  In stuffing and trussing a fowl, place the fowl in a bowl and put the stuffing in at the neck, fill out the breast until plump.  Then draw the neck skin together at the ends and sew it over on the back.  Put the remainder of the stuffing into the body at the other opening and sew with coarse thread or fine twine.  Draw the thighs up close to the body and tie the legs over the tail firmly with twine.  Put 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, stirring well before adding it to the chicken).  Pour this gravy over the chicken and serve; dumplings may be added if desired, or it may be placed in a deep dish, covered with pastry and baked for chicken pie.