Cut a tender chicken into 7 or 9 pieces, season with salt and white pepper and roll in flour. In a dripping pan heat 1/3 cup of butter to the browning point and put in the chicken, skin side up. Place in a moderate oven and bake about 45 minutes. Turn when brown on one side and baste two or three times. When done arrange on platter and garnish with parsley or celery tops. Make gravy in pan by adding 1/2 pt. hot water, 1 heaping tablespoon flour made smooth with a little cold milk and 1 pt. good milk. Stir constantly and cook well; serve in gravy boat.

Clean a chicken and cut in pieces for serving, season with salt and pepper, dip in beaten egg diluted with a little water (2 tablespoonfuls to 2 eggs) and roll in flour. Place in a buttered pan sprinkling a little chopped parsley and onion over the top and bake 1 hour, basting with 1/3 cup of butter melted in 1 cup water. Serve with 1 pt. of white sauce to which has been added 1/4 teaspoonful of celery salt.

Young hen turkeys weighing from 7 to 10 lbs. are the best for roasting. Stuff the breast and body with dressing prepared as follows: Season according to taste a quantity of fine stale bread crumbs with salt, pepper, summer savory and sage, then pour 1/2 or 2/3 of a cup of boiling water on a large lump of butter and moisten the crumbs with the melted butter and water. The dressing should be moist, not wet.

Fill the breast and put the remainder of the stuffing in the body. Truss the turkey by fastening the legs and wings securely to the sides with skewers and with string across the back from the skewers. Now dredge well with salt. Take soft butter in the hand and rub it thickly over the turkey; then dredge thickly with flour. Dredge the bottom of the roasting pan with flour, place a meat rack in the pan and lay the turkey on its side in the rack. Put the turkey into a hot oven and when the flour is brown put in hot water enough to cover the bottom of the pan. When one side of the turkey is nicely browned, turn it and brown the other side; then place it on its back. Baste it every 15 minutes with the water in the pan, renewing the water as it cooks away, and dredge with salt, pepper and flour. The last basting should be with soft butter. Allow 1 3/4 hours for a turkey of 8 pounds, and 10 minutes for each additional pound.

For the gravy, the liver should be boiled until thoroughly cooked. After removing the turkey from the roasting pan, place the pan on the stove, and add to its contents 1 cupful of water, or more if necessary. Stir it well, scraping everything from the bottom and sides of the pan. Let it boil up once, and if it is not thick enough mix a little, flour with a little cold water, and stir it into the pan as it boils. Then strain it, mash the liver very fine and add to the strained gravy.

The bird being a little strong, and its flesh when cooked a little dry, it should be either larded or wide strips of bacon or pork placed over its breast. A mild seasoned stuffing will improve the flavor of old birds. Dust a little flour over them, baste occasionally, and serve. Pheasants may be managed in the same manner.

Having drawn and singed the goose, wipe out the inside with a cloth, and sprinkle in some pepper and salt. Make a stuffing of four good sized onions, minced fine, and half their quantity of green sage leaves, minced also, a large teacupful of grated bread-crumbs, a piece of butter the size of a walnut, and the beaten yolks of two eggs, with a little pepper and salt. Mix the whole together, and incorporate them well. Put the stuffing into the goose, and press it in hard; but do not entirely fill up the cavity, as the mixture will swell in cooking. Tie the goose securely round with a greased or wetted string; and paper the breast to prevent it from scorching. The fire must be brisk and well kept up. It will require from two hours to two and a half to roast. Baste it at first with a little salt and water, and then with its own gravy. Take off the paper when the goose is about half done, and dredge it with a little flour towards the last. Having parboiled the liver and heart, chop them and put them into the gravy, which must be skimmed well and thickened with a little browned flour.

Send apple sauce to table with the goose; also mashed potatoes.

A goose may be stuffed entirely with potatoes, boiled and mashed with milk, butter, pepper and salt.

You may make a gravy of the giblets, that is the neck, pinions, liver, heart and gizzard, stewed in a little water, thickened with butter, rolled in flour, and seasoned with pepper and salt. Before you send it to table, take out all but the liver and heart; mince them and leave them in the gravy. This gravy is by many preferred to that which comes from the goose in roasting. It is well to have both.

If a goose is old it is useless to cook it, as when hard and tough it cannot be eaten.

Mince chicken that has been previously roasted or boiled, and season well; stir into this a sauce made of half a pint of milk, into which while boiling a teaspoonful of corn starch has been added to thicken, season with butter, about a teaspoonful, and salt and pepper to taste. Have ready small pate pans lined with a good puff paste. Bake the crust in a brisk oven; then fill the pans and set in the oven a few minutes to brown very slightly.

Boil a fowl until it will slip easily from the bones; let the water be reduced to about one pint in boiling; pick the meat from the bones in good sized pieces, taking out all gristle, fat, and bones; place in a wet mould; skim the fat from the liquor; a little butter; pepper and salt to the taste, and one half ounce of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs.

Take a fine white bunch of celery (four or five heads), scrape and wash it white; reserve the delicate green leaves; shred the white part like straws, lay this in a glass, or white china dish, in the form of a nest. Mince all the white meat of a boiled, or white stewed fowl, without the skin, and put it in the nest.

Make a salad dressing thus: Rub the yolks of two hard-boiled eggs to a smooth paste, with a dessertspoonful of salad oil, or melted butter; add to it two teaspoonfuls of made mustard, and a small teaspoonful of fine white sugar, and put to it gradually (stirring it in) a large cup of strong vinegar.

Make a wreath of the most delicate leaves of the celery, around the edge of the nest, between it and the chicken; pour the dressing over the chicken, when ready to serve; if the dressing is poured over too soon it will discolor the celery.

White heart lettuce may be used for the nest, instead of celery.

Skin and cut up the fowls into joints, and put the neck, legs and backbones in a stew-pan, with a little water, an onion, a bunch of savory herbs, and a blade of mace; let these stew for an hour, and, when done, strain off the liquor: this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of force-meat and hard-boiled eggs, cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper and salt. Pour in about half a pint of water, border the edge of dish with puff-crust, put on the cover, ornament the top and glaze it by brushing over it the yolk of an egg. Bake for about an hour and a half, and, when done, pour in at the top, the gravy made from the bones.

Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones; cut or chop all the meat (freed from skin, bone and gristle) about as for chicken salad; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lunch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking.