Mrs. Lincoln's Boston cook book

Repeat this process on the other side. Then scrape down to the end of the backbone, and cut through the bone, leaving a part of it in the tail. Separate the membrane under the body without breaking. Thus you have the flesh in the skin, and the skeleton left entire with the contents undisturbed in the inside. Lay the stuffing in, filling out the legs and wings, then sew the skin along the back, and skewer or tie into the original shape. An easier way of boning a fowl where it is to be rolled like a galantine is to cut off the wings at the second joint, break the drumstick half-way from the joint, cut the skin down the entire length of the back, remove the flesh from the wing and second joint, turning the skin and flesh off like a glove ; then do the same on the other wing and leg, leaving the breast till the last. The wings and legs are turned inside, the stuffing is laid in the flesh, and the whole rolled over and over, and sewed on the edge of the skin and at the ends of the roll. Measuring. It has been said that good cooks never measure anything. They do. They measure by judgment and experience ; and until you have a large share of both these essential qualities, use your spoon and cup or scales. Measures, in preference to weights, are used in nearly all these receipts, as they are more convenient for the majority of housekeepers. When measured and estimated by the Table of Weights and Measures on page 30, the cup and spoon may be used as accurately as the scales. Flour, meal, sugar, salt, spices, and soda should always be sifted before measuring. Any other materials that have been packed, like mustard and baking powder, if not sifted, should be stirred, and broken up lightl3\ One tablespoonful of solid mustard taken carelessly from the box has been found equal to three tablespoonfuls measured after sifting. The saltspoons, teaspoons, and tablespoons used in these receipts are the silver spoons now in general use. Iron The Boston Cook Book. mixing-spoons vary much in size, but there is a size which holds exactly the same as a silver tablespoon. Be careful to use this size in measuring. The cup is the common kitchen cup holding half a pint. Those with handles are more convenient. To measure a teaspoonful of dry material, dip into the sifted material, and take up a heaping spoonful, shake it slightly until it is just rounded over, or convex in the same proportion as the spoon is concave. An even or scant teaspoonful means the spoon filled lightly, and levelled off with a knife. One half teaspoonful is most accurately measured by dividing through the middle lengthwise. When divided across the width the tip is smaller than the lower half. A heaping teaspoonful is all the spoon will hold of any lightly sifted material. A teaspoonful of liquid is the spoon full to the brim. Tahlespoonfuls are measured in the same way.