The household (of the Detroit free press)

Chickens and turkeys are dressed and stuffed in the same manner. Those that are a little tough or old are greatly improved by a few moments' steaming before they are roasted or boiled. Roast chickens require twenty or thirty minutes, or till nicely browned. The giblets — liver, heart and gizzard — after being carefully washed and soaked in salt and water, are cooked and then minced fine and used for the gravy, or may be cooked and served with the fowl. When very young chickens are to be baked, or broiled, they should be cut open at the side of the backbone, pressed apart, cleaned as above directed, and placed on broiler or in dripping pan, with the meat side downward and butter them, or fowls may be larded in the same way as game (heretofore described in game), or a tablespoonful of butter may be put in bits over the breast. To roast ; place in an oven rather hot at first, and then graduated to moderate heat until nearly done. To test this insert a fork between the thigh and body ; if the juice is watery and not bloody it is done. Fowls are roasted upon dripping pans, with a wire rack or small rings placed on the bottom of pan. Some put fowls to roast in a dry pan, using the drippings for basting, and others put in a little water. In roasting a turkey allow twenty minutes to the pound and twenty minutes longer. If poultry cannot be served immediately it is done, it may be kept hot without drying up by placing over a kettle of boiling water and laying a dripping pan over it. In broiling chickens, it is difficult to do the inside of the thickest pieces without scorching the outside. It is a good plan to parboil them about ten minutes in a spider or skillet, covered close to keep the steam in ; then put them upon the gridiron, broil and butter ; cover them with a plate, while on the gridiron. They may be basted with a very little of the water in which they were broiled; and if you like melted butter to pour upon the chicken, the remainder of the liquor will be good used for that purpose. An hour is enough for common sized chicken to roast. A smart fire is better than a slow one ; but they must be tended closely. Slices of bread, buttered, salted and peppered, put into the stomach (not the crop) are excellent. Chickens should boil about an hour. If old, they should boil longer, in as little water as will cook them. Have the water hot unless wanted for soup and then put them in cold. Skim when it boils up first, and keep it just above the boiling point, but it must boil gently, not violently. A little vinegar added to the water in which fowls are boiled makes them more tender. Many, in making meat or fish pies, line the bottom of the pan with crust, and place in the oven until well " set," then line the sides, fill, cover and bake ; it is difficult to bake the crust on bottom of dish, unless this plan is followed. A still better plan is to use no bottom, lining only the sides of the pan. The garnishes for turkey, chicken and duck, are slices of lemon, horseradish, fried sausages or force meat balls, parsley, fried oysters and thin slices of ham. DRESSING FOR CHICKEN OR TURKEY.