Dry Dressing For Stuffing, 1100 Calories

1½ cup stale bread crumbs. 1/3 cup butter (not melted). Salt, pepper.

Powdered sage, marjoram, and summer savory.

Thoroughly mix ingredients and season to taste. Fill in both openings of bird and sew the skin at both ends, and turn the skin of neck over, and fasten to back. Oysters can be added to dressing if desired, omitting all seasonings but the salt and pepper.

To Truss Poultry

After stuffing and sewing up the openings, draws the thighs close to body and secure in place by putting a skewer through them and the body. Fold wings under back by taking end of wing and place in under back which fastens it. Cross the drum-sticks and tie with long string and fasten to the tail, and tie string so that it will hold thighs close to the body. Cut and remove string before serving the bird.

Roast Poultry

100 grams = about 200 Calories.1

Clean, stuff and truss bird and place it on its back on rack in dripping pan. Rub surface with salt and a butter and flour mixture (mix three tablespoons of butter and two tablespoons of flour and stir until creamy). Dredge bottom of pan with flour. Place in hot oven and in about ten minutes the flour should be well browned, then reduce heat of oven and cook more slowly. Baste every ten minutes with one-fourth cup of butter melted in three-fourths cup of water, after this has been exhausted use fat in pan. Turn bird often while cooking that it may brown evenly. When cooked, remove to hot platter and make the gravy.

1 Edible portion.

A chicken four to five pounds will require about one and one-half to two hours for cooking. Turkey, nine pounds, two and one-half to three hours. Ducks (domestic), one to one and one-half hours. Duck (wild), twenty-five to thirty minutes. Goose, nine pounds, two to two hours and one-half.

Gravy For Roast Poultry

Clean the heart, liver and gizzard by removing the membrane, blood vessels and clotted blood from the heart. Cut liver from the gall bladder and remove all green on liver. Clean gizzard and cut through edge carefully to sac, and remove carefully not to break it, wash giblets (that is, the heart, liver, gizzard) and the neck and put on to cook in two and one-half cups of cold water, cook slowly at the simmering point until tender.

After chicken has been removed from pan, pour off all the fat, strain and return to pan four tablespoons of fat and add four tablespoons of flour, brown together thoroughly, and add gradually the water the giblets were cooked in. Cook five minutes, stirring constantly, add hot water if gravy is too thick, and salt and pepper to taste, and the finely-chopped giblets.

To Bone Birds

Select bird that is fresh-killed, dry-picked, and not drawn. Cut off head and feet, singe and remove pin feathers, crop, and oil bag. Cut off wings close to body. Lay on board breast down and cut to bone the entire length of spine. Scrape the flesh from backbone the entire length of body, working toward the breast, cutting the tendinous portions as reached. When edge of breastbone is reached, care must be taken not to break through skin. Scrape flesh from second joint and drumsticks, laying flesh back and pulling out bone (as if turning glove off inside out).

Scrape flesh from lower part of back and withdraw from carcass. Put flesh in original shape and broil, following directions for broiled quail; or stuff bird with stale bread crumbs and tie in shape with string and bake in hot oven. When cooked, remove bread and tie in shape with a bit of white baby ribbon and garnish with parsley and lemon.