After making Kosher and cleaning poultry, season all fowls for several
hours before cooking. Salt, pepper, and ginger are the proper seasoning.
Some like a tiny bit of garlic rubbed inside and outside, especially for
goose or duck.

Dress and clean goose, duck, squab, and turkey as directed for chicken.


TO TRUSS A CHICKEN

Press the thighs and wings close against the body; fasten securely with
skewers and tie with string. Draw the skin of the neck to the back and
fasten it.


ROAST CHICKEN

Stuff and truss a chicken, season with pepper and salt and dredge with
flour. Put in a roasting-pan with two or three tablespoons of
chicken-fat if the chicken is not especially fat. When heated add hot
water and baste frequently. The oven should be hot and the time
necessary for a large chicken will be about an hour and a half. When
done, remove the chicken, pour off the grease and make a brown sauce in
the pan.


CHICKEN CASSEROLE

Bake chicken in covered casserole until nearly tender, then add three
potatoes cut in dice; boil small pieces of carrots, green peas, and