neself.

_To Dress and Clean a Chicken_--Cut off the head and draw out the
pinfeathers. Remove hair and down by holding the fowl over a flame (a
gas flame, an alcohol flame, or a piece of paper flaming in the wood or
coal range), constantly changing the position until all parts of the
surface have been exposed to the flame. Cut off the feet. Wash the fowl
thoroughly, using a small brush, in water to which a little soda has
been added. Rinse and dry. Make a slit down the back of the neck. Remove
the crop and windpipe. Draw down the neck skin long enough to fasten
under the back. Make a straight cut from 1/2 inch below the tip of the
breastbone to the vent. Cut around the vent. Slip fingers in carefully
around and fully loosen the entrails. Carefully draw out the entrails.
The lungs, lying in the cavities under the breast, and the kidneys, in
the hollow near the end of the backbone, must be taken out separately.
Remove the oil sack and wash the chicken by allowing cold water to run
through it.

To clean giblets (the gizzard, the heart, and the liver) proceed as
follows: Separate the gall bladder from the liver, cutting off any
portion of the liver that may have a greenish tinge. Remove the thin
membrane, the arteries, the veins and the clotted blood around the
heart. Cut the fat and the membranes from the gizzard. Make a gash
through the thickest part of the gizzard as far as the inner lining,
being careful not to pierce it. Remove the inner sack and discard. Wash
the gizzard carefully and boil in water to use for giblet sauce.

If the chicken comes from the market dressed it should be washed
carefully and any pinfeathers removed which were overlooked by the
market man.

_To Stuff, Truss and Roast a Chicken_--When the chicken is clean and
prepared as directed, fill it with stuffing (described later), a little
in the opening at the neck, the rest in the body cavity. Sew up the
opening with a few long stitches. Draw the skin of the neck smoothly
down and under the back, press the wings close against the body and
fold the pinions under, so that they will cross the back and hold down
the skin of the neck. Press the legs close to the body. Thread the
trussing needle with white twine, using it double. Press the needle
through the wing at the middle joint, pass it through the skin of the
neck and back, and out again at the middle joint of the other wing.
Return the needle through the bend of the leg at the second joint,
thr