How To Choose Poultry

Young, plump, and well fed, but not too fat poultry are the best. The skin should be fine-grained, clear, and white; the breast full, fleshed, and broad; the legs smooth. The birds must be heavy in proportion to their size. As regards ducks and geese, their breasts must also be plump; the feet flexible and yellow. For boiling, white-legged poultry must be chosen, because when dressed their appearance is by far the more delicate. But darker-legged ones are juicy and of a better flavor when roasted. The greatest precaution ought to be taken to prevent poultry from getting at all tainted before it is cooked. It should be killed and dressed from eight to ten hours before cooking. Pigeons are far better for being cooked the day they are killed, as they lose their flavor by hanging. Care must be taken to cook poultry thoroughly, for nothing is more revolting to the palate than underdone poultry.

Plain Stuffing

Take stale bread, cut off all the crust, rub very fine and pour over it as much melted butter as will make it crumble in your hands; salt and pepper to taste.

Potato Stuffing

Take two-thirds bread and one-third boiled potatoes grated, butter size of an egg, pepper, salt, one egg, and a little ground sage; mix thoroughly.

Apple Stuffing

Take half a pound of the pulp of tart apples which have been baked or scalded; add two ounces of bread-crumbs, some powdered sage, a finely shred onion; season well with cayenne pepper. For roast goose, duck, etc.

Chestnut Stuffing

Boil the chestnuts and shell them, then blanch them and boil until soft; mash them fine and mix with a little sweet cream, some breadcrumbs, pepper, and salt. For turkey.