72 DEPARTMENT OF EDUCATION.

2. Chicken to be tender should be plump in appearance, have small soft legs
and feet, and smooth moist skin.

3. The end of the breast-bone should be flexible aiid the joint of the wing
should yield readily when turned backward.

METHOD OF PREPARING POULTRY.

1. Weigh; remove the pin-feathers without breaking the skin; singe over a
flame to remove hairs.

2. Cut off the head and feet.

3. Turn back skin and cut neck close to the body, if desired.

4. Remove windpipe and crop.

5. Remove oil-bag from tail.

6. Take out internal organs—cut through skin over intestines and around
vent; insert fingers and loosen skin around internal organs; draw from
behind the gizzard, and take out gizzard, liver, and intestines, being careful
not to break the gall-bladder on the liver. Remove lungs and kidneys.

7. Wash fowl inside and out with lukewarm, salted water; rinse in cold
water; wipe inside and out, and just before stuffing sprinkle inside lightly
with salt.

8. Prepare Giblets.

(a.) Heart.—Press to extract blood; wash in cold, salted water.

(b.) Liver—Cut away gall-bladder carefully; wash liver in salted water.

(c.) Gizzard.—Remove fat; cut in through the thick part to the sac;
remove outer part from sac. Cut away the thick white lining; wash
gizzard in salted water.

9. Cook Giblets.—Cut gizzard in small pieces; cover gizzard and heart with
cold water; heat to boiling-point, and reduce heat, cooking until tender. When
these have cooked 1 hr., add liver. The neck may be cooked with the giblets.

ROAST CHICKEN.
1. Dress, clean, and stuff chicken.

2. Truss for roasting by turning tips of wings under back; press legs
close back against body; hold in place with a skewer; tie a cord around ends
of skewer and across the back.

3. Place on its back on a rack in roasting-pan.

4. Place strips of bacon over breast or cover with a paste of 3 tbsp. butter
and 2 tbsp. flour.

5. Place in hot oven to start the cooking quickly; then reduce heat.

6. Baste every 10 min. with fat in pan or with 2 tbsp. dripping in 1 ¢c. boiling
water.

7. Turn during cooking to brown chicken evenly.
8. Roast 15-20 min. to the lb. and 20 min. extra.
9. Serve with brown gravy.

DRESSING.

214 ce. bread-crumbs. 1 tsp. salt.
214 tbsp. melted butter. ¥% tsp. pepper.
1 tsp. summer savory or thyme. 1 tbsp. chopped parsley.