BEST FOODS METHODS OF PREPARING. 165 



pan (it can be used for frying fish), and make a gravy of 

 a pint of milk and a tablespoonful of flour, which pour 

 over the meat in the tureen. 



Salt Pork, No. 2. Boil four or five pounds of pork 

 having "streaks of lean " in it, in plenty of water for an 

 hour and a half. Take it out, remove the skin, cut 

 gashes across the top, sprinkle over a little powdered sage, 

 pepper, and rolled crackers, and set it in the oven until 

 browned a little. It is to be eaten cold. 



Roast Turkey. The perfection of this bird depends 

 first upon its age and condition, and next upon its being 

 frequently basted and thoroughly cooked. From two 

 and a half to three hours should be allowed for a com- 

 mon-sized turkey ; a large one requires from three and 

 a half to four hours. In cool weather, or if one has a 

 refrigerator, the fowl should be prepared for the oven the 

 day before it is to be rousted. Fill it with a stuffing 

 made of a loaf of soaked white bread, a small cupful of 

 chopped salt pork, a minced onion, a tablespoonful of 

 powdered summer-savory, a little pepper, and two raw 

 eggs. Before placing it in the oven, lay thin slices of salt 

 pork on top, baste it with salted water, and sprinkle over 

 it flour and pepper. See that its wings and legs are tied 

 closely to the body in good shape. Let it rest upon a 

 tin or grate, so as not to be stewed in the water that 

 must be poured in the baking pan. Baste it half a dozen 

 times an hour, at least. It can be served with Oyster 

 Sauce, or with a gravy made from the drippings, after 

 the turkey is removed from the oven. In the latter case, 

 the liver and heart of the fowl should be boiled, chopped 

 finely, and added to the gravy, after it is strained. Cran- 

 berries, stewed in a little water, sweetened, and partly 

 frozen in a mold, are good with turkey ; so also is plum 

 marmalade. 



Fried Chickens. Chickens are admirable when, after 



