How To Boil A Turkey

Make a stuffing for the craw of chopped bread, and butter, cream, oysters and the yolks of eggs, sew it in and dredge flour over the turkey, and put it to boil in cold water, with a spoon of salt and enough water to cover them well; let it simmer for 2 1/2 hrs., or, if small, less time; skim it while boiling. It looks nicer if wrapped in a cloth dredged with flour. Serve it with drawn butter, in which put some oysters. - Mrs. C. E. Worth, Wheeling, 111.

Turkey Hash

Free from skin, fat and bone enough cold turkey to make 3 pts., and cut into small cubes. Season with 1 teaspoon of salt, and 1/4 teaspoon of pepper; melt in a frying-pan 1 tablespoon of butter, and when hot, but not browned, add 1 tablespoon of sifted flour. Stir until smooth and frothy, add gradually 1 pt. of milk, stirring all the time; season to taste, as it comes to a boil add the seasoned turkey, cook gently 10 minutes, then add 1 teaspoon of lemon juice and pour on hot toast. - Mrs. D. E. Gentry, Glencoe, 111.

Turkey Rechauffe

With pastry-bag and rose-tube fashion potato roses around the inside of a dish that will stand the heat of the oven. Use hot potato, either duchess or plain mashed.

Brush over the potato with an egg, beaten with a spoon of milk, add the rest of the egg to the sauce in which cold turkey, chopped or cut in cubes, is to be re-heated. Have the sauce quite consistent, to avoid running out between the "roses." To secure this cut down the quantity of liquid for the sauce, or use more flour. Pour the turkey mixture into the center of the dish, cover the top with cracker crumbs, stirred into melted butter, and set the dish in the oven to brown the crumbs. The rechauffe may be brown or white. - Mrs. Roger Rawlings, Chicago Heights, 111.

Turkey And Sausage Pudding

Use left-over turkey. Into a buttered bake-dish, put a layer of turkey, cut - not chopped - into 1/2 inch lengths. Cover with minced, cooked sausage meat, and this with 3 or 4 olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cup of rich gravy, made of bones tand stuffing; cover with a good biscuit dough, 1/2 an inch thick; cut a hole in the middle and bake, covered, 3/4 of an hr., and then brown. - Mrs. Joseph King, Kenilworth, 111.

Turkey With Chestnut Dressing

For a 12-lb. turkey boil until tender 2 lbs. of large Italian chestnuts. Remove the skin and Mash them as you would potatoes; mix in half cup of butter, salt and pepper. Fill with this the interior of the turkey; sew it and arrange for roasting as you would a chicken. It should cook about 2 hrs. If it browns too fast butter a nice piece of white paper and cover over it, removing it a little later. - Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111.

German Roasted Turkey With Sausages

Stuff turkey with rich dressing, when done remove to platter, surround with small, fried sausages, cooked in broth. Put a handful of watercress at each end of the platter, and serve with a well-thkkened giblet sauce. - Mrs. E. D. Kelley, Winnetka, 111.

Swedish Turkey Stuffing

2 cups stale bread crumbs; 2/3 cup melted butter; 1/2 cup raisins, seeded and cut in pieces; 1/2 cup English walnut meats, broken in pieces; salt and pepper, sage. Mix ingredients in the order given. - Mrs. Roger Raw-lings, Chicago Heights, 111.

Chestnut Sauce For Roast Turkey

Boil chestnuts tender, peel, cut them in halves, and mix in a brown sauce made in the turkey-pan. - Eloise Jennings, Winnetka, 111.

Rolls Stuffed With Turkey

Light rolls, shaped like finger rolls, but larger, maybe cut open on one side, the crumbs dug out, and the cavity filled with minced and seasoned chicken, turkey, ham or tongue. Close the roll and bind it with narrow ribbon, tied with a bow and floating ends. Tie the ham rolls with one color, and the chicken with another. - Mrs. E. D. Bennett. Bartlett, 111.