Select young fowl for frying. Long, slow cooking is needed to thoroughly cook the fowl. The portions are dipped in egg and crumbs to protect them from the high heat of the pan and so keep them tender. Use a shallow griddle and add bacon fat as necessary. DRESSING A FOWL In order that the legs, wings, and neck of fowl will not dry out, it is well to truss the fowl for roasting. Fold back the wings so that they form a “V” on the back. Fold the neck back so that it fits beneath the wings. Fasten with twine. Bend back legs and fasten them close to the rump. Also fasten joints close to the body. If dressing is to be used, stuff in body and then sew up the openings. A trussing or darning needle threaded with twine makes the matter of trussing quite simple. FROZEN FOWL If fowl is purchased frozen, thaw in pan of cold water or place in refrigerator for six hours and then dress in the usual manner. Frozen fowl handled by a nationally recognized food organization has been carefully selected and possesses a delicate flavor. PRESSURE COOKERY OF FOWL Fowl may be fried or stewed in the pressure cooker. The foods are made ready as in the ordinary method and are placed in the bottom of the cooker. Vegetables or cereals may be placed on the rack above and cooked at the same time. The lid is then adjusted and the pressure raised to about 18 pounds and then kept there for thirty minutes. Fowl that is old is quickly cooked tender in a pressure cooker. WAYS OF SERVING LEFT-OVER FOWL Fricassee, creamed chicken, chicken à la king, croquettes, soufflé of fowl, timbales, en casserole, salad, pilaff, patties, cold jellied loaf with vegetables, club sandwiches, hot chicken sandwiches, fritters, dumplings, pot pie, cottagers’ pie, pan roast, boned stuffed chicken, soup, country fried, pressed chicken, forcemeat, blanketed, curry, cutlets, gumbo, scalloped, stew. _Armour’s Veribest Poultry, the choice of the discriminating housewife_ SALADS Salads are combinations of meat, fish, eggs, vegetables, or fruits and nuts with a dressing. Mayonnaise should not be added to salad until just before serving, as it may liquefy. It is most satisfactory to mix each ingredient in a fruit or vegetable salad with the dressing separately and combine at the last moment. Green vegetables, such as lettuce, should not have dressing added until just before serving. The flavor of meat and fish salads is improved by marinating in French dressing before combining with other materials. CARE OF MATERIALS LETTUCE AND OTHER SALAD GREENS Wash and pick over carefully as soon as brought from garden or market. Wrap in a wet tea towel or in salad bag and place on the ice or in cold place to keep fresh. To keep parsley or other garnishes fresh, place in a fruit jar, sprinkle with cold water and cover tightly. The greens will remain fresh as long as there is moisture in the jar. SALAD DRESSINGS FRENCH