se 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.

ROAST TURKEY.--Pluck, singe, and dress the turkey; wash thoroughly
and wipe with a dry cloth. If dressing is to be used, stuff the body
full, sew up, and truss. Place in a dripping-pan, add a pint of boiling
water, and put in an oven so moderate that the turkey will not brown for
the first hour; afterward the heat may be somewhat increased, but at no
time should the oven be very hot. After the bird becomes brown, baste it
occasionally with the water in the pan, dredging lightly with flour.
Cook until the legs will separate from the body; three or four hours
will be necessary for a small turkey. One half hour to the pound is the
usual rule. When tender, remove the stuffing and serve it hot, placing
the turkey on a large hot platter to be carved. It may be garnished with
parsley or celery leaves and served with cranberry sauce.

Ducks and geese may be prepared and roasted in the same manner, but less
time will suffice for cooking, about one and one third hours for ducks
of ordinary size, and about three hours for a young goose.

A stuffing of mashed potato seasoned with onion, sage, and salt is
considered preferable for a goose. Equal parts of bread crumbs and
chopped apples moistened in a little cream are also used for this
purpose.

SMOTHERED CHICKEN.--Cut two chickens into joints and put in a
closely covered kettle with a pint of boiling water. Heat very slowly to
boiling, skim, keep covered, and simmer until tender and the water
evaporated; add salt, turn the pieces, and brown them in their own
juices.

STEAMED CHICKEN.--Prepare the chicken as for roasting, steam until
nearly tender, dredge with flour and a little salt; put into a
dripping-pan and brown in the oven. Other birds and fowls may be
prepared in the same way.

STEWED CHICKEN.--Divide a chicken into pieces su