The new practical housekeeping

is likely to be torn), be careful to remove all the pin-feathers with a knife or pair of tweezers ; singe, but not smoke, over blazing paper on the stove, or some prefer alcohoL To Cut up a Chicken, — ^Lay the chicken on a board kept for the purpose, cut off the feet at first joint : cut a slit in the neck, take out the windpipe and crop, cut off the wings and legs at the joint which unites them to the body, separate the first joint of the leg from the second, cut off the oil bag, make a slit horizontally under the tail, cut the end of the entrails loose, extend the slit on each side of the joint where the legs were cut off; then, with the left hand, hold the breast of the chicken, and with the right, bend back the rump until the joint in the back separates, cut it clear and place in water. Take out the entails, using a sharp knife to separate the eggs (if any), and all other particles to be removed, from the back, being careful in removing the heart and liver not to break the gall-bag (a small sack of blue-green color about an inch long attached to the liver) ; separate the back and breast ; commence at the high point of the breast and cut downwards towards the head, taking off part of the breast with the wish-bone ; cut the neck from that part of the back to which the ribs are attached, turn the skin off the neck, and take out all lumps and stringy substances ; very carefully remove the gall-bag from the liver, and clean the gizzard by making an incision through the thick part and is ready to be cooked. Some prefer to cut the chicken with a sharp knife. CUTTING AND CUHING MEATS. thinking that when divided according to the joints some portions will he hare of meat. To do this, after cleaning, split the fowl in halves lengthwise. This can he done hy cutting down the middle of the hack with a sharp kitchen knife, laying the fowl wide open and chopping through the hreast hone inside. Lay a half on the hoard and sever the drumsticks hy chopping through the joint. Chop through the hip joint, or a little on the meaty side of it, and slantwise, taking at that cut the side hone and tail end, all sufficiently covered with meat, a little derived from the second joint, and then cut off the second joint hy chopping straight across the fowl, making three pieces of equal weight of that quarter. Cut off the two small joints of the wing. Chop off the mam joint slantwise, so that it will have attached to it the piece of neck hone and a small portion of the breast. There will remain nearly the entire breast, which should he chopped straight across and made two pieces. Cut up the other half of the fowl in the same way. It is just the skillful carving of a whole cooked fowl in results ; a proper method of cutting up gives each person at tahle a piece of meat of equally good appearance, and not to one meat and to next a dark-looking piece of hone, already stripped. To Cut up a Turkey to Cook Whole. — After killing and singeing, plump it by plunging quickly three times into boiling water and then three times into cold, holding it by the legs ; place on a meat-board, and with a sharp knife cut off the legs a little below the knee, to prevent the muscles from shrinking