llow not less than three hours' time, a ten
or twelve pound one needing four. Put a pint of boiling water with one
teaspoonful of salt in the pan, and add to it as it dries away. Melt a
heaping tablespoonful of butter in the water, and baste very often. The
secret of a handsomely-browned turkey, lies in this frequent basting.
Dredge over the flour two or three times, as in general roasting
directions, and turn the turkey so that all sides will be reached. When
done, take up on a hot platter. Put the baking-pan on the stove, having
before this chopped the gizzard and heart fine, and mashed the liver, and
put them in the gravy-tureen. Stir a tablespoonful of brown flour into
the gravy in the pan, scraping up all the brown, and add slowly the water
in which the giblets were boiled, which should be about a pint. Strain on
to the chopped giblets, and taste to see if salt enough. The gravy for all
roast poultry is made in this way. Serve with cranberry sauce or jelly.

ROAST OR BOILED CHICKENS.

Stuff and truss as with turkeys, and to a pair of chickens weighing two
and a half pounds each, allow one hour to roast, basting often, and making
a gravy as in preceding receipt.

Boil as in rule for turkeys.

ROAST DUCK.

After cleaning, stuff as in rule given for poultry dressing, and
roast,--if game, half an hour; if tame, one hour, making gravy as in
directions given, and serving with currant jelly.

ROAST GOOSE.

No fat save its own is needed in basting a goose, which, if large,
requires two hours to roast. Skim off as much fat as possible before
making the gravy, as it has a strong taste.

BIRDS.

Small birds may simply be washed and wiped dry, tied firmly, and roasted
twenty minutes, dredging with flour, basting with butter and water, and
adding a little currant jelly or wine to the gravy. They may be served on
toast.

FRIED CHICKEN.

Cut the chicken into nice pieces for serving. Roll in flour, or, if
preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or
lard; add a teaspoonful of salt and a saltspoonful of pepper; lay in the
pieces, and fry brown on each side, allowing not less than twenty minutes
for the thickest pieces and ten for the thin ones. Lay on a hot platter,
and make a gravy by adding one tablespoonful of flour to the fat, stirring
smooth, and adding slowly one cupful of boiling water or stock. Strain
over the chicken. Milk or cream is often used instead of water.

BROWN