Farm and home cook book and housekeeper's assistant

After singeing, and before drawing, pull out all pin feathers, then cut off the head, and next cut through the skin around each leg, about IVz inches below the first leg joint, being careful not to cut tendons. Place the leg" with the cut over the edge of a table, press downward to snap the bone, then take the foot in the right hand, holding the bird firmly in the left hand, and pull off the foot, and with it the tendons. Make a lengthwise cut through the skin just below the breast bone, large enough to admit the hand, and remove the entrails entire, by first carefully loosening them all around, and then bringing the hand forward, grasping the entrails firmly, and with one pull drawing them out. The lungs and kidneys, on either side of the back-bone, should next be removed, and then the wind-pipe and crop, close to the skin of the breast, by inserting two fingers under the neck skin. Draw down the skin and cut the neck off close to the body, leaving on enough skin to close up the opening after the crop is partly filled with a little dressing. The giblets (gizzard, heart and liver) should next be carefully separated from the entrails, being careful not to break the gall bag attached to the liver, the bile from which would impart an extremely bitter flavor to any parts it came in contact with. Then wash the bird thoroughly in and outside, rub with salt, and let hang in a cool place over night. — . [A. G., Mass. Sleamed Fowl Dress a 5 or 6 lb chicken, wash and dry thoroughly, and rub with salt and pepper, in and outside. Place an onion and a bay leaf inside, and put the fowl into shape the same as for roasting. Sprinkle a clean towel with flour, wrap it about the fowl, pinning closely, and then place it, back down, in a steamer, and steam continuously 2 or 3 hours, according to its age and size. Serve with currant or cranberry jelly. — [Mrs. E. D., Ida. Fried Chicken Dress a young chicken, cut off the legs, wings and neck, and then cut down the back bone, and press the body open, breaking the breast bone by pounding lightly. Boil the legs, wings, and giblets in water enough to cover, and when tender add salt and pepper to taste, and 1 tablesp flour mixed with 1 tablesp butter. This will answer as a dressing for the fried chicken. Dip the body of the chicken in corn meal and fry brown in hot drippings. — [Mrs. H. L., Va. Pickled Chicken This is a nice way to prepare old and tough chicken. Clean and joint and soak in cold salted water several hours, then put on with fresh water and salt, 2 or 3 sliced onions, 2 or 3 bay leaves, V2 doz whole allspice, and when nearly done add enough vinegar to make it quite sour to taste. Let boil until done, then pour into a crock. There should be enough liquid to cover the fowl. Let stand over night. When cold the liquid will be jellied. — [Mrs. G. A., Minn. Scalloped Chicken Dress and joint the chicken, sprinkle with pepper and salt and place in a pan with butter size of an egg, and milk to cover. Bake until tender. If the milk boils away add more milk, or hot water. Thicken the milk gravy with a little flour just before serving. — [C. B. O., Kan. Smothered Chicken Dress and joint a young chicken, sprinkle with salt and pepper, roll in flour or corn meal, place the pieces closely in CHICKEN SOUP AND FRICASSEE 169