SCOUTING FOR GIRLS 
145 
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, through 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 open- 
ing 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 drip- 
pings 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 J4 
hour. 
Stuffing — For a large chicken mix thoroughly 4 cups 
of finely broken stale bread, \y 2 teaspoon of salt, J /g 
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 
