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Roast Chicken, Duck, or Turkey

Clean the bird as usual, then dust it inside and out with salt and pepper. Fill with Bread Stuffing, (see recipe: Bread Stuffing for Baked Fish) to which a cupful of minced celery, or halved oysters, has been added, and put a little stuffing in the neck and around at the sides, where the crop has been. Then truss the bird and rub it all over with Snowdrift. Dust it thickly with flour and place it on a rack in a dripping-pan, or in a double-roaster, sprinkling about two and a half tablespoonfuls of flour on the bottom of the pan. Set to cook in a hot oven, 400 to 425 degrees F., and when the flour in the bottom of the pan is colored a light brown, pour in sufficient boiling water to barely cover the bottom. Add a tablespoonful of Snowdrift and baste the bird with this mixture, occasionally replenishing the liquid if it evaporates too rapidly. Allow eighteen minutes to the pound for chicken, twenty minutes to the pound for duck and turkey. When the meat is done the gravy will be self-thickened and ready prepared in the pan, if care has been taken to stir it well whenever the bird has been basted.