The national course in home economics

Poultry may be served in many fashions, and is generally eaten with pleasure. In selecting it full-grown fowls have the best flavor, provided they are young. The age can be determined by turning the wing backward— if it yields, it is tender. The same is true if the skin on the leg is readily broken. Older poultry makes the best soup. In dressing poultry, chickens only should be scalded. All other fowl and game are best drypicked. The intestines should be removed at once, but frequently in shipping they are left in and, hence, when removed, the fowl needs washing in several waters. The next to the last water should contain a half teaspoonful of baking soda, which sweetens and renders all more wholesome. The giblets are the gizzard, heart, liver and neck. The best pan in which to bake all kinds of game and fowl is a double pan or one with a hinged cover. The latter has been put upon the market within a few years and contains a small aperture in the top which permits the steam and gas to escape when wished, but confines the aroma which is absorbed by the meat. SAGE DRESSING. A good sage dressing for geese or ducks is obtained by mixing one pint of stale bread-crumbs, two tablespoons of melted butter, one tablespoon of chopped parsley, one teaspoon of salt, two teaspoons of powdered sage, one teaspoon of powdered sweet marjoram, one-quarter of a teaspoon of black pepper. Mix all together, and moisten by adding the butter. This can be served on a separate dish, as a dressing for pork when roasted. Mrs. Jane Hart. FORCEMENT BALLS. These may be made by chopping one-quarter of a pound of beef suet, together with a little lemon peel, and some parsley. Mix with a bowl of bread-crumbs, flavored with pepper, salt and nutmeg. The yolks of two eggs will moisten it, when it must be rolled in flour, and made up into small balls and baked in a hot oven till crisp. These balls are fine to stuff fowls with. A little ham chopped or pounded makes them richer. Mrs. Margaret Anderson. STUFFING FOR GOOSE OR TAME DUCK. Mash potatoes finely, season highly with minced onion, sage, salt and pepper. Never fill a fowl more than two-thirds. Apples can be substituted for the potatoes. G. W. P. ROAST TURKEY WITH OYSTER DRESSING. Dress the turkey carefully and rub thoroughly inside and out with salt and pepper. Stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on warm water, never boiling, squeezing out with the hand all the water, add one-half a pound of melted butter and a teaspoonful of salt and onehalf a teaspoonful of pepper; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs; mix all thoroughly and if dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint of hot water, and roast, basting often. Turn until nicely browned on all sides, and about one-half an hour before it is done, baste with butter and dredge with a little flour — this gives a frothy appearance.