about done,
pour these drippings into a skillet, and let it boil. If it is not
thick enough, shake in a little flour; but be sure to let it boil,
and be well stirred, after the flour is in. If you fear it will be too
greasy, take off a cupful of the fat before you boil. The fat of beef,
pork, turkeys and geese is as good for shortening as lard. Salt gravy
to your taste. If you are very particular about dark gravies, keep
your dredging-box full of scorched flour for that purpose.

POULTRY.

There are various ways of deciding about the age of poultry.

If the bottom of the breast bone, which extends down between the
legs, is soft, and gives easily, it is a sign of youth; if stiff, the
poultry is old.

If young, the legs are lighter, and the feet do not look so hard,
stiff, and worn.

There is more deception in geese than in any other kind of poultry.
The above remarks are applied to them; but there are other signs
more infallible. In a young goose, the cavity under the wings is very
tender; it is a bad sign if you cannot, with very little trouble, push
your finger directly into the flesh. There is another means by which
you may decide whether a goose be tender, if it be frozen or not.
Pass the head of a pin along the breast, or sides, and if the goose be
young, the skin will rip, like fine paper under a knife.

Something may be judged concerning the age of a goose by the
thickness of the web between the toes. When young, this is tender and
transparent; it grows coarser and harder with time.

In broiling chickens, it is difficult to do the inside of the thickest
pieces without scorching the outside. It is a good plan to parboil
them about ten minutes in a spider or skillet, covered close to keep
the steam in; then put them upon the gridiron, broil and butter. It
is a good plan to cover them with a plate, while on the gridiron.
They may be basted with a very little of the water in which they were
broiled; and if you have company who like melted butter to pour upon
the chicken, the remainder of the liquor will be good use for that
purpose.

An hour is enough for common sized chickens to roast. A smart fire
is better than a slow one; but they must be tended closely. Slices of
bread, buttered, salted, and peppered, put into the stomach (not the
crop) are excellent.

Chickens should boil about an hour. If old, they should boil longer.
In as little water as will cook them. Chicken-broth made like
mutton-broth.