CHICKEN--If a chicken is purchased at the market it is usually delivered dressed. This means that the head has been cut off, the entrails removed, and the coarser pinfeathers pulled out. Many times, however, it is necessary to know how to do this oneself. _To Dress and Clean a Chicken_--Cut off the head and draw out the pinfeathers. Remove hair and down by holding the fowl over a flame (a gas flame, an alcohol flame, or a piece of paper flaming in the wood or coal range), constantly changing the position until all parts of the surface have been exposed to the flame. Cut off the feet. Wash the fowl thoroughly, using a small brush, in water to which a little soda has been added. Rinse and dry. Make a slit down the back of the neck. Remove the crop and windpipe. Draw down the neck skin long enough to fasten under the back. Make a straight cut from 1/2 inch below the tip of the breastbone to the vent. Cut around the vent. Slip fingers in carefully around and fully loosen the entrails. Carefully draw out the entrails. The lungs, lying in the cavities under the breast, and the kidneys, in the hollow near the end of the backbone, must be taken out separately. Remove the oil sack and wash the chicken by allowing cold water to run through it. To clean giblets (the gizzard, the heart, and the liver) proceed as follows: Separate the gall bladder from the liver, cutting off any portion of the liver that may have a greenish tinge. Remove the thin membrane, the arteries, the veins and the clotted blood around the heart. Cut the fat and the membranes from the gizzard. Make a gash through the thickest part of the gizzard as far as the inner lining, being careful not to pierce it. Remove the inner sack and discard. Wash the gizzard carefully and boil in water to use for giblet sauce. If the chicken comes from the market dressed it should be washed carefully and any pinfeathers removed which were overlooked by the market man.