Fricasse Of Turkey

Cut some slices from the remnants of roast turkey and reserve them. Break the bones into small pieces; place these with skin and trimmings in a stew pan with a strip of lemon-peel, an onion, a bunch of herbs, some peppercorns and salt. Cover with water and allow to simmer for two hours. Then strain and remove all fat from surface and allow to cool. Next, place the meat in the above and let it warm through very slowly. Thicken the gravy with brown stock; add any flavoring that may be desired, and stir all well together. Serve on a hot dish, garnished with toast. - Lawrence Irwell, New York.

Mushroom And Oyster Stuffing For Turkey

Grate a small loaf of stale bread into a bowl, season with salt, pepper, celery seed and a little ground mace. Add a pint of small oysters that have been well drained and half a pint of button mushrooms. Heat in a saucepan half a pint of oyster liquor, stirring in as it is about to boil, a teaspoonful of cornstarch, two of butter and two tablespoonfuls of cream, first moistening the cornstarch in cold water. Be sure that it boils; when cold, gradually blend with the other ingredients and use. - Contributed.

Roast Spring Turkey, Oyster Sauce

Singe, draw, wash and truss (not stuff) young turkey. Roast about an hour, basting well with liquor in pan, made of water, butter, little onion, salt and pepper. Serve with good brown gravy or oyster sauce. - Mrs. Win. F. Dermont, Williams, Ariz.

Casey - "How do you tell the age of a turkey?"

Pat - "By the teeth."

Casey - "A turkey hasn't got teeth."

Pat - "No; but I have."

Roast Turkey, Stuffed

Select a young, good sized bird, singe, draw, wash and dry. Stuff with a mixture of dry bread, soaked in warm water, seasoned with pepper, salt, melted butter, sage-savory, celery, grated onion, mixed herbs, and one beaten egg. Sew up the openings, tie the legs and wings well into the body. Put in baker with plenty water, containing butter (onion juice, if preferred), pepper and salt. Baste well and often, in moderate oven. If tips of wings, legs, neck and tail seem to brown and bake too rapidly, cover with a dough jacket made stiff of flour and water, which must be removed before taking from the oven. Serve hot. Garnish platter with water cress and grapes, or any desired way. Always serve cranberries.

Gravy With Roast Turkey

Turn off some of the grease from the pan, put on fire, add milk or water, allowing it to cook until the dressing, etc., loosens from bottom of pan, stir in browned flour, add the cooked and chopped giblets. Serve hot. - Mrs. Wm. F. Dermont, Williams, Ariz.

A Lucky Turkey

After having listened, at a Christmas dinner, to Jones' stale jokes, Smith said: "I say, Jones, the Christmas turkey is luckier than we are."

Jones - "In what way?"

Smith - "He isn't stuffed with chestnuts until after he is dead."