ROAST TURKEY
Carefully pluck the bird and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the strings of the thigh. Never cut the breast; make a small slit down the back of the neck and take out the crop that way, then cut the neck bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the hole as small as possible, and draw carefully, taking care that the gall bag and the intestines joining the gizzard are not broken. Open the gizzard, take out the contents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuffing, and sew the skin of the neck over the back. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the outside and push it through. Pass a string over the points of the skewers and tie it securely at the back.
Sprinkle well with Gold Medal Flour, cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes—a few times with butter and water, and then with the gravy in the dripping-pan. Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake.
ROAST GOOSE
Get a goose that is not more than eight months old, and the fatter it is the more juicy the meat. The dressing should be made of three pints of bread crumbs, six ounces of butter, a teaspoonful each of sage, black pepper and salt and chopped onions. Don’t stuff very full, but sew very closely so that the fat will not get in. Place in a baking pan with a little water, and baste often with a little salt, water and vinegar. Turn the goose frequently so that it may be evenly browned. Bake about 2½ hours. When done, take it from the pan, drain off the fat and add the chopped giblets, which have previously been boiled tender, together with the water in which they were done. Thicken with Gold Medal Flour and butter rubbed together; let boil, and serve.
BAKED CHICKEN
Take a plump chicken, dress and lay in cold salt water for half hour, put in pan, stuff and sprinkle with salt and pepper; lay a few slices of fat pork. Cover and bake until tender, with a steady fire. Baste often. Turn so as to have uniform heat.
CHICKEN—SOUTHERN STYLE
Wash your chicken thoroughly in soda and water. Dry and disjoint. Put one and one-half cups of cold water in a porcelain pot (Dutch oven preferred); pack chicken in closely. Mince two small onions, one kernel garlic, little parsley and sprinkle over chicken. Cover closely and let simmer for three hours. One-half hour before done season with salt and pepper. Don’t lift cover during the cooking. When done remove chicken and thicken gravy with a little Gold Medal Flour.