en the skin neatly over. Truss your
turkey firmly, rub all over with soft fat, then sprinkle with salt and
pepper, and set upon a rack in a deep roasting pan, pour half an inch of
water in the bottom, cover tight, put in a hot oven, and roast for an
hour, then slack heat and finish. The turkey will brown thus covered,
and be tenderer and sweeter than if crisped uncovered. The pan will
hold gravy better than can be made otherwise.

Roast chickens or capons in exactly the same way. Geese need to be
roasted more slowly and to have a seasoning of sage, onion, and tart
apple in the stuffing, instead of raisins. The dry stuffing takes up the
juices of the fowl, and is much more flavorous, and less pasty than that
which is wet before use.

_Guinea Hen in Casserole_: Stick six cloves in a cored and pared apple,
thrust a heart of celery in the core space, then fit it inside a guinea
hen, buttered, salted and peppered inside. Pack in grated bread
crumbs--all there is space for. Truss, grease, season, set in a hot
oven, and brown lightly all over, then lay in a casserole on a bed of
sliced carrots, young green peas, shredded green peppers, sliced
tomatoes and tiny onions, parboiled for five minutes. Add a large lump
of butter, rolled in flour, a cup of hot water or weak broth, cover
close, and cook an hour in a hot oven. Serve on the vegetables, bedded
firmly, with tart jelly melted to barely run, splashed over the breast.

_Chickens in Blankets_: Take young fat chickens about three pounds
weight, dress as for roasting, put inside each a peeled sweet potato,
and a small lump of butter, after greasing and seasoning inside and out.
Lay on low rack in deep pan, brown lightly in oven, then fit close over
each a round of good short crust, rolled a quarter-inch thick. Return to
oven--when crust is a rich brown the chickens will be done. Serve crust
with each portion--thereby recalling a glorified chicken pie.

_Fried Chicken_: Cut into joints two tender young chickens, wipe the
pieces dry, season with salt and pepper, red and black, then set on ice.
Fry a pound of streaky bacon in a deep skillet, take out when crisp,
roll chicken in flour, dip in beaten egg, then roll again, and lay in
the fat, which must be bubbling hot, but not scorching. Cook, turning
often, to a rich brown, take out, then pile in a pan, set the pan over
another with boiling water in the bottom, and put all in a very hot
oven for fifteen minutes. This cooks the ch