. The Century cook book : with a new supplement of one hundred receipts of especial excellence. as directed above,or use skewers, doubling a cord across the back and around theends of the skewers to hold them in place. A roasted or boiledchicken is not presentable, which has not been securely fast-ened into good shape before being cooked. Dredge the chickenwith salt and pepper, and place it on slices of salt pork in abaking pan; add a very little water, and bake in hot oven,allowing fifteen minutes to the pound; baste meat must be well cooked, but not dried. Fifteen min-utes b
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. as directed above,or use skewers, doubling a cord across the back and around theends of the skewers to hold them in place. A roasted or boiledchicken is not presentable, which has not been securely fast-ened into good shape before being cooked. Dredge the chickenwith salt and pepper, and place it on slices of salt pork in abaking pan; add a very little water, and bake in hot oven,allowing fifteen minutes to the pound; baste meat must be well cooked, but not dried. Fifteen min-utes before it is done, rub it over the top and sides with butter,dredge it with flour, and replace it in the oven until it becomesa golden brown and looks crisp. Draw out the trussing cords,and garnish with parsley. Serve with it a giblet sauce. Donot use a tough chicken for roasting; one a year old is aboutright. A roasting chicken may be larded if desired. STUFFING FOE FOWLS Moisten a cupful of bread-crumbs with a tablespoonful ofinelted butter; season highly with salt, pepper, thyme, chopped. BACK OF TEU8SEP CHIOKEIT. POULTRY AND GAME 185 parsley, and onion juice; or put in a saucepan a tablespoonfulof butter and fry in it one minced onion; then add one cupful ofsoaked bread, the water being pressed out, onW half cupful ofstock, one teaspoonful of salt, one half teaspoonful each of pep-per and thyme, and one half cupful of celery cut into small it until it leaves the sides of the pan. CHESTNUT STUFFING Shell a quart of large French chestnuts. Put them in hotwater and boil until the skins are softened; then drain off thewater and remove the skins. Replace the blanched chestnutsin water, and boil until soft. Take out a few at a time, andpress them through a colander or a potato press. They mashmore easily when hot. Season the mashed chestnuts with atablespoonful of butter, a teaspoonful of salt, and a quarter ofa teaspoonful of pepper. Some cooks add a tablespoonful ofc
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