Singe by holding the fowl over a flame from gas, alcohol or burning paper. Pick off pin feathers. Cut off the nails, then cut off the head, turn back the skin and cut the neck off quite close; take out windpipe and crop, cutting off close to the body. Cut through the skin around the leg one inch below the leg joint; take out the tendons and break the leg at the joint; in old birds each tendon must be removed separately by using a skewer.

Make an incision just below the breast bone large enough to insert your hand, take out the fat and loosen the entrails with your forefinger. When everything is removed, cut off the wings close to the body, also the neck, feet and head. Separate the gall from the liver. In doing this be very careful not to break the gall, which has a very thin skin. Scrape all the fat off carefully that adheres to the entrails and lay it in a separate dish of water overnight. Cut open the gizzard, clean and pull off the skin, or inner lining.

Make Kosher as directed in "Rules for Kashering".

If you make use of the head, which you may in soup, cut off the top of the bill, split open the head, lengthwise, take out the brains, eyes and tongue.

Clean the gizzard and feet by laying them in scalding water for a few moments, this will loosen the skin, which can then be easily removed.

Remove the oil bag from the upper side of tail.

After making Kosher and cleaning poultry, season all fowls for several hours before cooking. Salt, pepper, and ginger are the proper seasoning. Some like a tiny bit of garlic rubbed inside and outside, especially for goose or duck.

Dress and clean goose, duck, squab, and turkey as directed for chicken.

TO TRUSS A CHICKEN

Press the thighs and wings close against the body; fasten securely with skewers and tie with string. Draw the skin of the neck to the back and fasten it.

ROAST CHICKEN

Stuff and truss a chicken, season with pepper and salt and dredge with flour. Put in a roasting-pan with two or three tablespoons of chicken-fat if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chicken will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce in the pan.

CHICKEN CASSEROLE

Bake chicken in covered casserole until nearly tender, then add three potatoes cut in dice; boil small pieces of carrots, green peas, and small white onions--each to be boiled separately. Just before serving, thicken gravy with a teaspoon of flour mixed with a half cup of soup stock or water. Season to taste and place vegetables around the dish.

BOILED CHICKEN, BAKED

Make chicken soup with an old hen. Remove chicken from soup just as soon as tender. Place in roasting-pan with three tablespoons of chicken-fat, one onion sliced, one clove of garlic, one-half teaspoon each of salt and paprika. Sprinkle with soft bread crumbs. Baste frequently and when sufficiently browned, cut in pieces for serving. Place on platter with the strained gravy pour over the chicken and serve.

BROILED SPRING CHICKEN

Take young spring chickens of one to one and one-half pounds in weight, and split down the back, break the joints and remove the breast bone. Sprinkle with salt and pepper and rub well with chicken-fat. Place in broiler and broil twenty minutes over a clear fire, or under the flame in broiling oven of gas stove, being careful to turn broiler that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time as the skin side will brown quickly. Remove to hot platter.

Or chicken may be placed in dripping pan, skin side down, seasoned with salt and pepper and spread with chicken-fat, and bake fifteen minutes in a hot oven and then broiled to finish.

Serve with giblet sauce.

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