Miss Corson's practical American cookery and household management

size of trussing-needles, which vary from four to twelve or more inches in length ; they are used for sewing up cuts in meat, or for trussing meat, game, and poultry. SPRING CHICKEN, BROILED. After the chicken is plucked, singed, and wiped with a wet towel, split it down the back, dress it without breaking the entrails, break the joints of the wings and legs ; put it between the bars of a buttered double gridiron, and broil it quite brown, not too close to the fire, cooking the inside thoroughly before turning the skin to the fire ; be sure it is quite done at the joints ; then season it with salt and pepper, lay on buttered toast, put a tablespoonful of butter over it, and serve it hot at once. BARBED CHICKEN OR GAME. The accompanying engraving shows a fowl or chicken, dressed and trussed, with a large thin slice of fat salt pork or bacon tied over the breast : this is called barding. The subsequent cooking may be by braising, baking, or roasting, as desired. After the fowl is cooked, the strings which are used for trussing and barding are removed, and the bird is served with any sauce or garnish preferred. Any rather dry game, like partridge or quail, gains much flavor and succulence by being barded before it is cooked. SPRING CHICKEN, BAKED. Pluck and singe a spring chicken, wipe it with a wet towel, split it down the back, and dress it without breaking the entrails ; clean the heart, liver, and gizzard, and chop them fine ; put the chicken into a dripping-pan large enough to let it lie out flat, after first breaking the joints of the wings and legs ; season it highly with salt and pepper, sprinkle over it the chopped heart, put a large tablespoonful of butter on it, and place it in a very hot oven for about twenty minutes, or until it is done at the joints and nicely browned ; turn it two or three times while it is cooking, to make sure that it is evenly done. Serve the chicken on buttered toast, pouring over it the gravy in the drippingpan. This is a very nice way to cook chicken when there is not a good broiling-fire. ROAST CHICKEN WITH CHESTNUTS. Use the chicken boiled for chicken and rice soupj or dress a small fowl carefully, and boil it gently until it is tender, in sufficient water to cover itj while the chicken is being boiled, either boil or roast enough chestnuts to fill it ; if the nuts are to be roasted, make a cross cut on each to prevent the bursting of the shell ; remove the shells and skin of the chestnuts, fill the chicken with them, and brown it quickly, either before an open fire, or in a hot oven, basting it every five minutes with butter, salt, and pepper, mixed together ; serve the chicken as soon as it is brown. ROAST GOOSE AND GOSLING. Both geese and goslings for roasting are to be dressed like turkeys and chickens, for which recipes have been given. The stuffings are the same, except that sage is used for geese and ducks, and thyme, savory, and marjoram for other poultry. Goslings make a delicious roast. After the birds are cooked, they may be served with any of the gravies or sauces given below. GREEN APPLE SAUCE.