The best poultry has firm flesh, and yellow feet and legs. If one desires to save the feathers, it is better to pick the fowl while the body is warm. After it has become cold pour boiling water over the fowl, taking care that the water touches all parts. Take the fowl in both hands, and rub back and forth a few times. The feathers and pin feathers of turkeys and chickens will come off together. Rub wings between thumb and finger. Have patience in plucking wild game, as ducks, for instance, are covered with down. Singeing will assist in removing same. To singe fowl, light a lagre piece of paper and turn fowl in the blaze, or light a gas fire and use instead of paper. Place on a board and use great care in removing entrails. Keep the liver, gizzard and heart. Remove legs and wings at joint close to body. Cut legs again at second joint.

Make an incision about two inches from rump. Separate breast from back by following line of breast bone. Cut breast through center. Flatten back and cut in similar manner. Hot water is better than cold in which to wash fowl, for the heat closes the pores of the flesh and thus the rich juices are retained. Use a litle salt in the water. Wash thoroughly inside and out if the fowl is to be cooked whole. Wipe with a cloth and rub a little salt on the inside. Hang in a cool place until used. Fowl is better if prepared the day before it is to be cooked. Roast turkey or chicken is much improved by steaming until tender, and then finish by roasting. Stuff the fowl before steaming, taking care not to have it too full, as the dressing will swell. Wild game should be soaked in salted water for several hours, before cooking. Cook in any manner after parboiling it. Turn boiling water over the feet and legs of chickens and turkeys and the skin peels off easily. Place them with the giblets in cold water to cook. Part of them can be used for soup and part for the gravy.

In making chicken pie place a cup bottom side up in center of pan, after the latter is lined with crust. Pour in meat and gravy. Put upper crust in place and bake. The cup retains the gravy and keeps under crust from being "soggy." Try it.

To sweeten tainted meat or game, rub it over with baking soda and water. Rinse off quickly.