eason it.

21. _Goose._

If a goose is tender under the wing, and you can break the skin easily
by running the head of a pin across the breast, there is no danger of
its being tough. A goose should be dressed in the same manner, and
roasted the same length of time as a turkey.

22. _Chickens._

Chickens for roasting or boiling should have a dressing prepared like
that for turkies. Half a tea cup of rice boiled with the chickens makes
them look white. They will be less liable to break if the water is cold
when they are put in. A little salt pork boiled with the chickens,
improves them. If you do not boil pork with them they will need salt.
Chickens for broiling should be split, the inwards taken out, and the
chicken washed inside and out. Put the bony side down on the gridiron,
and broil it very slowly until brown, then turn it, and brown it on the
other side. About forty minutes is required to broil a common sized
chicken. For roast chicken, boil the liver and gizzards by themselves,
and use the water for gravy to the chickens--cut the inwards in slices,
and put them in the gravy.

23. _Fricassee._

The chickens should be jointed, the inwards taken out, and the chickens
washed. Put them in a stew pan with the skin side down; on each layer
sprinkle salt and pepper; put in three or four slices of pork, just
cover them with water, and let them stew till tender. Then take them up,
mix a little flour and water together, and thicken the liquor they were
stewed in, add a piece of butter of the size of a hen's egg, then put
the chickens back in the stew pan, and let them stew four or five
minutes longer. When you have taken up the chickens, soak two or three
slices of toast in the gravy, then put them in your platter, lay the
chickens over the toast, and turn the gravy on them. If you wish to
brown the chickens, stew them without the pork, till tender, then fry
the pork brown, take it up, put in the chickens, and then fry until a
light brown.

24. _Pigeons._

Take out the inwards, and stuff the pigeons with a dressing prepared
like that for turkeys, lay them in a pot with the breast side down. Turn
in more than enough water to cover them. When stewed nearly tender, put
in a quarter of a pound of butter to every dozen of pigeons--mix two or
three tea spoonsful of flour, with a little water, and stir into the
gravy. If you wish to brown them, put on a heated bake pan lid, an hour
before they are done, or else t