The new practical housekeeping

both a waste of fuel and a poorly-served fowl. Putting in boiling water at first is very important in order that the surface may be quickly sealed, thus retaining all the juices ; then simmering as directed, the fowl, or any meat, will be tender, juicier and finer flavored in much less time than if water is always kept at boiling point ; thus proving a much more economical as well as satisfactory method of stewing and boiling. A little vinegar added to the water makes fowls more tender, and pinch of sugar adds to flavor; if very old, some sprinkle a spoonful soda over, letting stand a day or two, washing off and cooking. The same result would be secured without the soda, we think ; as "hanging" for a few days, or even longer, is con* sidered the only approved way of preparing poultry by many, especially among the English. In roasting as in boiling, have a high degree of heat at first, for the same purpose of searing the surface, then graduate to a moderate heat until done ; to test which insert a fork between the thigh and body, if the juice is watery and not bloody it is done. If not served at once, the fowl may be kept hot without drying up, by placing it over a pan of boiling water, set on top of stove or range, and inverting a dripping-pan over it. The wire rack or trivet placed inside the dripping-pan is quite essential in roasting, or patty-pans or muffin rings may be used. The pan for turkey should be three or even four inches deep, and measure at the bottom about sixteen by twenty inches, with sides somewhat flaring. Some roast without water, thinking the larding or butter makes sufficient drippings for basting ; others add a very little hot water. When fowls are frozen, they must be entirely thawed in cold water, before being cooked. Chickens are seasonable at all times, but ''spring chickens" should be three or four months old to be a wholesome diet, as the flesh is too immature before that time. TTurkeys are decidedly a fall and winter delicacy. Poultry whether roasted or boiled may be served with a Giblet Gravy made as directed in Gravies. Some of the garnishes are parsley, fried oysters, thin-sliced ham, slices of lemon, fried sausages or force-meat balls. Boiled Chicken. — Stuff or not, as wished, and then truss as directed. Put in kettle in about a pint boiline water, adding more if necessary, but if only simmered as directed in preface, more will not be needed, unless a quantity of gravy is wished. After skimming, cover and cook till tender. It will be finer flavored if cooked in as little water as possible. Take out chicken, add butter if needed, and a slight tnickening of browned flour ; this may be poured over the chicken ; or any piquant sauce may be thus used, and a. sauce-boat of Giblet Gravy made,a8 directed _ __«_ in Gravies, adding the water and chopped ndtodohiokeniritiisiee. giblets to the kettle. They can be cooked with the chicken, but it would necessitate more water in order to have plenty of gravy, and the chicken would not be as nice ; if fresh water is added just at last, to make gravy, the latter will not be as nicely flavored, as if it were the water in which the giblets had been cooked an hour or two. The chicken may also be served on a bed of boiled rice, and makes a handsome dish.