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Next cut through the side just where the breast-bone joins the ribs. Then the breastbone can be pulled free from the back, and the entrails can be taken out easily without breaking, which is decidedly a consideration, because if, in drawing a chicken, the entrails are broken, it becomes necessary to wash the chicken very thoroughly, and you thus destroy its flavor. Cut off the lower part of the breast-bone without splitting it, because, while that is a very good piece, it is apt to be a very small one. If there are any pieces of ribs attached to the sides of the breast-bone trim them off. Cut the upper part into two pieces right down the middle, or into four, — down the middle and then each piece in two, — according to the size of the chicken. Having cut up the breast-bone, the entrails are to be taken away from the back, cutting around the vent being necessary in order to loosen them. The oil bag is of course to be removed; the liver also, without breaking the gall, which can be avoided by leaving a little piece of the liver attached to it. Split the gizzard, take out the bag of stones within. If there is on it any appearance of the contents, wash it, not otherwise. Having now reduced the chicken in hand to " first principles," separate the backbone and neck, and observe the back sidebones, where are located the " oysters." If the back is split entirely down the " oysters " are cut in two; but by cutting off the end of the backbone they are preserved. To some they are the choicest part of the chicken. HOW TO PREPARE AND TRUSS A CHICKEN FOR ROASTING. After the fowl has been drawn and rinsed, by deftly cutting the skin at the joint of the leg, pull out the tendons. Then cut the neck off near the body, being careful to leave all the skin, and also remove the tips of the wings. These parts, with the heart, liver and gizzard, can be boiled for gravy. The chicken should be filled with a light dry dressing of a quart of grated bread-crumbs, using the white portion of the bread, and a half cup of butter, which is seasoned with a tablespoon of salt, a scant teaspoon of pepper, one of parsley, one of summer savory, and half a teaspoon of sage. The whole should be mixed lightly. When the chicken is filled the wings and legs should be skewered in place and the skin of the neck drawn down by a skewer on to the back. The chicken should then be rubbed with butter, dredged with flour, thoroughly seasoned, and roasted an hour and a quarter. It should be basted, dredged with flour, and seasoned with salt and pepper lightly every fifteen minutes during the time it is roasting. BOILED CHICKEN. Carefully pluck and draw a tender chicken, singe it, wipe it with a wet towel, cut off the head and feet, and truss it for boiling; put the chicken over the fire in sufficient water to cover it, with a level tablespoon of salt and a teaspoon of peppercorns or a small red pepper; boil the chicken until it is tender, then serve it with cream sauce. A fowl boiled very gently for about four hours, or until it is tender, and served with the cream sauce, makes an economical and palatable dish. The chicken or fowl may be boiled until nearly tender enough to serve, then taken from the broth, put into a saucepan with the sauce, and the cooking finished in this way. BROILED CHICKEN.