To prepare poultry for cooking, the “dressing” of the chicken is often done now at the market. If it is necessary to do this at home, make an incision with a sharp knife just inside of one of the legs, in the groin. Insert the hand and remove all the entrails. The skin must be loosened at the neck and the crop removed. In any case, wash the chicken thoroughly inside and out, even holding the cavity under running water. If there is hair remaining on the chicken, singe this off over burning paper or over a gas flame. The composition is essentially the same as that of meat. The white of chicken, fowls, and turkeys is thought to be more digestible than the dark meat. GENERAL METHODS AND RECIPES =The principles of cookery= are the same as with the meat. Chicken soup is made on the same principle as beef soup. After straining, it is delicious with the addition of milk or cream. The meat of the chicken may be chopped fine and used as a thickening. Rice may be added or a hard-boiled egg chopped fine. Chicken may be served cold, for luncheon or supper, and is always very desirable in made-over dishes. Any stuffing left over may be used in the made dishes. =1.= =Roast chicken.= Dress and clean a chicken. Fill the cavity with stuffing and sew edges together. Truss chicken and place on its back in a roasting pan. Rub surface with salt and spread breast and legs with butter. Dredge with flour. Put a little water in bottom of pan. Place in hot oven and when flour is well browned, reduce the temperature. Baste frequently during roasting with liquid in pan. When breast meat is tender and a brown crust formed the bird is cooked. A four-pound chicken requires about 1-1/2 hours. _Stuffing._ (See recipe for stuffing, page 237.) Mix all together. No moisture need be added as the juices of the chicken will be sufficient. _Gravy._——Pour off liquid from pan in which chicken has been roasted. Add 2 tablespoonfuls of either chicken fat or butter. Stir in 2 tablespoonfuls of flour and let bubble up. Add one cup stock, in which giblets, neck, and tips of wings have been cooked, and stir steadily until thickened. Add 1/2 teaspoonful salt. =2.= =Chicken fricassee.= Clean and cut up a fowl. Cover with boiling water and let boil 5 minutes. Simmer until meat is tender. Remove chicken from kettle and place pieces in hot, greased frying pan. Sauté until browned. Put on platter. Melt 4 tablespoonfuls chicken fat in pan. Add 4 tablespoonfuls flour. Stir and let bubble up. Add 2 cups chicken stock, stir and let boil until thickened. Pour over chicken on platter. _Laboratory management._——A lesson on poultry is a very expensive one and difficult to manage so that each may have a share of the work. Such a lesson is suitable where the pupils have had work in previous years and are used to working in groups.