_To Stuff, Truss and Roast a Chicken_--When the chicken is clean and prepared as directed, fill it with stuffing (described later), a little in the opening at the neck, the rest in the body cavity. Sew up the opening with a few long stitches. Draw the skin of the neck smoothly down and under the back, press the wings close against the body and fold the pinions under, so that they will cross the back and hold down the skin of the neck. Press the legs close to the body. Thread the trussing needle with white twine, using it double. Press the needle through the wing at the middle joint, pass it through the skin of the neck and back, and out again at the middle joint of the other wing. Return the needle through the bend of the leg at the second joint, through the body, and out at the same point on the other side; draw the cord tight and tie it with the end at the wing joint. Thread the needle again and run it through the legs and body at the thigh bone and back at the ends of the drumsticks. Draw the drumstick bones close together, covering the opening made for drawing the chicken and tie the ends. Have both knots on the same side of the chicken. When cooked, cut the cord on the opposite side and draw out by the knots. Lay the stuffed and trussed chicken on its back on a rack in a roasting pan. Lay a strip of salt pork on breast. Place in a hot oven until the chicken begins to brown, then lower the temperature and cook the chicken until very tender. Baste often with the drippings in the pan. From 3 to 4 hours will be required for a five-pound chicken. If a fowl is used it should be steamed for 3 or 4 hours and then roasted for 1/2 hour. _Stuffing_--For a large chicken mix thoroughly 4 cups of finely broken stale bread, 1-1/2 teaspoon of salt, 1/8 teaspoon of pepper, 1 teaspoon of poultry dressing and 4 tablespoons of fat. Pour over the mixture hot milk or water, stirring lightly until the mixture is moist. _Giblet Gravy_--If the chicken was properly roasted the drippings in the pan should be nicely browned, but not burned. Make a gravy from these drippings and the water in which the giblets were boiled. To do this pour the water into the pan, set the pan over the fire and stir until the contents of the pan are dissolved. Thicken with a smooth paste of flour and water, using two tablespoons of flour for every cup of liquid. Boil until the flour tastes cooked. Strain. Add the giblets cut in small pieces. VEGETABLES--All vegetables should be clean, crisp and firm when ready for cooking. Vegetables are prepared and cooked in a variety of ways, but almost all vegetables should be carefully washed as the first process. It is convenient to keep a small brush for washing the vegetables, like potatoes, sweet potatoes, and beets, which must be scrubbed to get them clean. Vegetables which are to be eaten raw, such as lettuce and celery, should be washed with special care, wrapped in a clean, wet cloth and put in the ice box to keep them crisp.