The standard book of recipes and housewife's guide, comprising as complete cook book

Broiled and Baked Lobsters. — Lobsters which are to be broiled or baked are killed by cutting them into halves ; the stomach and long intestine are then re- 38^ H moved, the lobster basted with melted butter, dusted slightly with salt and pepper, and, if baked, placed in a very hot oven for half an hour, basting frequently. If broiled, arrange in a broiler, sear quickly the flesh side, and broil, shell side down, at an elevation of six inches over a perfectly clear coal fire for about 30 minutes, or, if underneath a gas stove, with the flesh side up, basting four or five times while broiling. Serve immediately with melted butter sauce. Scallops Fricasseed or Fried. — Of scallops only the muscular part is used. Fricasseed they form one of the nicest of luncheon dishes. Wash them thoroughly in cold water, drain, and pour over sufficient boiling water to cover ; bring them to the boiling point and drain again. To each pint allow two tablespoonfuls of butter, two tablespoonfuls of flour, half a pint of milk and the yolks of four eggs. Put the butter and flour into a saucepan ; when mixed add the milk and stir until boiling ; add the scallops, a teaspoonful of salt, a dash of pepper, just a grating of nutmeg, and when hot add the yolks slightly beaten, a tablespoonful of chopped parsley, and serve at once. Scallops may also be dipped in beaten egg and breadcrumbs, fried in smoking-hot fat and served with tomato ketchup or sauce. Poultry and Game Birds. The term poultry includes chickens, turkeys, ducks, and geese. Its flesh is lighter in color than that of other animals, but it is very nourishing. The flesh of ducks, geese, and many wild birds is much darker than that of the chicken or turkey. The flesh of birds is never mottled, like that of mammals ; that is, it does not contain fat in layers between the musuclar tissue, though there may be much fat in other parts of the body. The flavor and digestibility of the flesh of birds differ considerably, and the flavor is much affected by the food. The white meat of birds is generally considered the most tender, and the dark meat the most savory and stimulating. Roast Turkey. — Be careful to choose a young turkey. Remove the feathers carefully, and singe over a burning newspaper on the top of the stove ; then carefully " draw " the fowl, being heedful not to break any of the internal organs. Remove the crop, cut off" the head, and tie the neck close to the body by drawing the skin over it. This done, the inside of the turkey must be carefully rinsed out with several waters, a teaspoonful of baking soda being mixed in the next to the last. The inside of a fowl is often sour, if it has not been freshly killed, and soda acts as a corrective to this. Next wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, and fill with the dressing described below. Then sew up the body with a strong thread, tie the legs and wings to the body, rub with a little soft butter, sprinkle with salt and pepper, and dredge with a little flour. Now place the turkey in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste often, turning the bird around occasionally so that every part will be uniformly done. If the liquid runs out clear when the body is pierced, the bird is done.