ough the body, and out at the same point on the other side; draw the
cord tight and tie it with the end at the wing joint. Thread the needle
again and run it through the legs and body at the thigh bone and back at
the ends of the drumsticks. Draw the drumstick bones close together,
covering the opening made for drawing the chicken and tie the ends. Have
both knots on the same side of the chicken. When cooked, cut the cord on
the opposite side and draw out by the knots.

Lay the stuffed and trussed chicken on its back on a rack in a roasting
pan. Lay a strip of salt pork on breast. Place in a hot oven until the
chicken begins to brown, then lower the temperature and cook the chicken
until very tender. Baste often with the drippings in the pan. From 3 to
4 hours will be required for a five-pound chicken. If a fowl is used it
should be steamed for 3 or 4 hours and then roasted for 1/2 hour.

_Stuffing_--For a large chicken mix thoroughly 4 cups of finely broken
stale bread, 1-1/2 teaspoon of salt, 1/8 teaspoon of pepper, 1 teaspoon
of poultry dressing and 4 tablespoons of fat. Pour over the mixture hot
milk or water, stirring lightly until the mixture is moist.

_Giblet Gravy_--If the chicken was properly roasted the drippings in the
pan should be nicely browned, but not burned. Make a gravy from these
drippings and the water in which the giblets were boiled. To do this
pour the water into the pan, set the pan over the fire and stir until
the contents of the pan are dissolved. Thicken with a smooth paste of
flour and water, using two tablespoons of flour for every cup of liquid.
Boil until the flour tastes cooked. Strain. Add the giblets cut in small
pieces.

VEGETABLES--All vegetables should be clean, crisp and firm when ready
for cooking. Vegetables are prepared and cooked in a variety of ways,
but almost all vegetables should be carefully washed as the first
process. It is convenient to keep a small brush for washing the
vegetables, like potatoes, sweet potatoes, and beets, which must be
scrubbed to get them clean. Vegetables which are to be eaten raw, such
as lettuce and celery, should be washed with special care, wrapped in a
clean, wet cloth and put in the ice box to keep them crisp.

_Baked Potato_--Select smooth potatoes of even size. Scrub them
carefully and bake them in a hot oven. The time required is from 45 to
60 minutes, depending on the size of the potatoes and the temperature of
the oven. When the potat