together to keep flavor in and fat out. Place in a baking pan with a
little water, and baste frequently with salt and water (some add
vinegar); turn often so that the sides and back may be nicely browned.
Bake two hours or more; when done take from the pan, pour off the fat,
and to the brown gravy left add the chopped giblets which have
previously been stewed until tender, together with the water they were
boiled in; thicken with a little flour and butter rubbed together,
bring to a boil and serve, English style.

ROAST CHICKEN.

Pick and draw them, wash out well in two or three waters, adding a
little soda to the last but one to sweeten it, if there is doubt as to
its being fresh. Dry it well with a clean cloth, and fill the crop and
body with a stuffing the same as "Dressing for Fowls." Lay it in a
dripping-pan; put a pint of hot water and a piece of butter in the
dripping-pan, add to it a small tablespoonful of salt, and a small
teaspoonful of pepper; baste frequently, and let it roast quickly,
without scorching; when nearly done, put a piece of butter the size of
a large egg to the water in the pan; when it melts, baste with it,
dredge a little flour over, baste again, and let it finish; half an
hour will roast a full grown chicken, if the fire is right. When done,
take it up.

Having stewed the necks, gizzards, livers and hearts in a very little
water, strain it and mix it hot with the gravy that has dripped from
the fowls, and which must be first skimmed. Thicken it with a little
browned flour, add to it the livers, hearts and gizzards chopped
small. Or, put the giblets in the pan with the chicken and let them
roast. Send the fowls to the table with the gravy in a boat. Cranberry
sauce should accompany them, or any tart sauce.

BOILED CHICKEN.

Clean, wash and stuff, as for roasting. Baste a floured cloth around
each and put into a pot with enough boiling water to cover them well.
The hot water cooks the skin at once and prevents the escape of the
juice. The broth will not be so rich as if the fowls are put on in
cold water, but this is a proof that the meat will be more nutritious
and better flavored. Stew very slowly, for the first half hour
especially. Boil an hour or more, guiding yourself by size and
toughness. Serve with egg, bread or oyster sauce. (See SAUCES.)

STEAMED CHICKEN.

Rub the chicken on the inside with pepper and half a teaspoonful of
salt; place in a steamer in a kettle that will