To make a good-sized turkey, take 20 heaping tablespoon-fuls of zwieola, 20 tablespoonfuls of No. 3 gluten, 8 table-spoonfuls of pecan meal, 8 tablespoonfuls of roasted almond meal, 8 tablespoonfuls of black walnut meal, 2 tablespoonfuls of peanut butter, 3 heaping teaspoonfuls of ground sage, 2 tablespoonfuls of grated onion, 2 teaspoonfuls of salt, 6 hard-boiled eggs, and 3 raw eggs. Put the zwieola in a large pan and pour over it 5 cups of hot water, and let it soak for fifteen minutes; then put the hard-boiled eggs through a sieve and add them to the zwieola; add also the nut butter dissolved in water, beat the eggs and add them to the mixture with the other ingredients. Mix all very thoroughly; if it is so dry that it is crumbly, add more water, being careful not to get it too soft or it will not hold in shape well. A piece of sheet iron is nice to bake it on, as it can be more easily slipped off. Oil it with nut oil, and place on top of it a thick piece of muslin saturated with oil; upon this cloth form a turkey, making the breast full and high, and leaving a little piece for the neck. Press it together with the hands, oiling them with nut oil to keep them from sticking. Then take a large tablespoonful of the mixture into one hand, and press into the center of it a large-sized stick of macaroni, which is long enough to protrude about two inches, after running the length of the leg; with the hands oiled, shape it into the form of a turkey leg, using the white of an egg to make it stick to the body, and secure it by sticking pieces of macaroni through the leg, just below the bone, into the body, carefully covering the end of the macaroni with a little of the mixture. Form the wings and attach them to the body in the same way in which the legs were secured. When the fowl is all formed and smooth, brush it over with a cloth dipped in nut oil, then bring up the cloth around the turkey and pin it together tight enough to hold the wings and legs in position. Then place in the oven and bake for an hour and a half. Remove from the oven, unpin the cloth, and with the shears cut off as much of it as possible without moving the turkey; spread the turkey with a mixture of beaten egg and roasted almond butter with a little salt added. Return to the oven and bake to a nice brown. Again remove from the oven and slide it into the platter on which it is to be served. The garnishing, in the cut, is cubes of cranberry jelly and parsley.

Roast Turkey