Poultry should be always scalded in hot water to make the feathers come out easily. Before they are cooked they should be held for a moment over the blaze of the fire to singe off the hairs that are about the skin. The head, neck, and feet should be cut off, and the ends of the legs skewered in the bodies. A string should be tied tightly round. TO BOIL A PAIR OF FOWLS. Make a force-meat in the usual manner, of grated, bread-crumbs, chopped sweet herbs, butter, pepper, salt, and yolk of egg. Fill the bodies of the fowls with the stuffing, and tie a string firmly round them. Skewer the livers and gizzards to the sides, under the wings. Dredge them with flour, and put them into a pot with just enough of water to cook them; cover it closely, and put it over a moderate fire. As soon as the scum rises, take off the pot and skim it. Then cover it again, and boil it slowly half an hour. Afterwards diminish the fire, and let them stew slowly till quite tender. An hour altogether is generally sufficient to boil a pair of fowls, unless they are quite old. By doing them slowly (rather stewing than boiling) the skin will not break, and they will be whiter and more tender than if boiled fast. Serve them up with egg-sauce in a boat. Young chickens are better for being soaked two hours in skim milk, previous to boiling. You need not stuff them. Boil or stew them, slowly in the same manner as large fowls. Three quarters of an hour will cook them. Serve them up with parsley-sauce, and garnish with parsley. Boiled fowls should be accompanied by ham or smoked tongue. TO ROAST A PAIR. OF FOWLS. Leave out the livers, gizzards and hearts, to be chopped and put into the gravy.—Fill the crops and bodies of the fowls with a force-meat, put them before a clear fire and roast them an hour, basting them with butter or with clarified dripping. Having stewed the necks, gizzards, livers, and hearts in a very little water, strain it and mix it hot with the gravy that has dripped from the fowls, and which must be first skimmed. Thicken it with a little browned flour, add to it the livers, hearts, and gizzards chopped small. Send the fowls to table with the gravy in a boat, and have cranberry-sauce to eat with them. BROILED CHICKENS. Split a pair of chickens down the back, and beat them flat, Wipe the inside, season them with pepper and salt, and let them, lie while you prepare some beaten yolk of egg and grated bread-crumbs. Wash the outside of the chickens all over with the egg, and then strew on the bread-crumbs. Have ready a hot gridiron over a bed of bright coals. Lay the chickens on it with the inside downwards, or next the fire. Broil them about three quarters of an hour, keeping them covered with a plate. Just before you take them up, lay some small pieces of butter on them.