e of the liver, and if the fingers are kept up, and all
adhesions loosened before an effort is made to draw the organs out,
there will be little danger of breaking it. Remove everything which can
be taken out, then hold the, fowl under the faucet and cleanse
thoroughly.

TO TRUSS A FOWL OR BIRD.--Twist the tips of the wings back under
the shoulder and bend the legs as far up toward the breast as possible,
securing them in that position by putting a skewer through one thigh
into the body and out through the opposite thigh. Then bring the legs
down and fasten close to the vent.

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 increa