INSTRUCTIONS FOB COOKING. 153 



turkey should be roasted slowly at first, and hast-M frequently. A little 

 water should be put into tlie dripping-pan, when the meat is put down to 

 roast. For a gravy to the turkey, take the liquor that the inwa/ds are 

 boiled in, put into it a little of the turkey drippings, set it where it will 

 boil, thicken it with a little flour and water previously mixed smooth, 

 son it with salt, pepper, and sweet herbs if you like. Drawn butter is 

 used for boiled turkey. A turkey for boiling should be prepared in the 

 ie manner as one for roasting. If you wish to have it look white, ti> 

 it up in a cloth, unless you boil rice in the pot. If rice is used, put in 

 two-thirds of a teacup. A pound or two of salt pork boiled with the 

 turkey, improves it. If you wish to make a soup of the liquor in which 

 tin' turkey is boiled, let it remain until the next day, then skim off the 

 fat. Heat and season it. 



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 dan- 

 ger of it being tough. A goose should be dressed in the same manner, and 

 roasted the same length of time as a turkey. 



CHICKENS. Chickens for roasting or boiling should have a dressing 

 prepared like that for turkeys. Half a teacup 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 

 you will need salt. Chickens for broiling should be split, the inwards 

 taken out, and the chicken washed inside and out. Put the bony si<le 

 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 

 by themselves, and use the water for gravy to the chickens; 

 cut the inwards in slices, and put them in the gravy. 



Fuir \SSKK. The chickens should be jointed, the inwards taken out, 

 and the chickens washed. I'm th-m in a stew-pan with the skin >ide 

 down; on each layer sprinkle salt and pepp.-r ; put in three or four si; 



.rk.just cover them with water, and let tliein stew till tender. Then 



in up, mix a little. Hour and wat'-r together, and thicken the li.pior 



-wed in, add a piece of butter of (he sue <>f a hen's eLru r , then 



the chickens back ID tin- Mcw-pan, and let them stew four or five 



minutes longer, When yu have tak.-n up the chickens, soak two or 



ravy, then put them in your platter, lay the 



over the toast, and turn the ^\-\\-\ <n them. If you wish to 

 brown the ch . th.-m without the pork till t'-nd'-r, then fry the. 



