Price 35 cents including bread, butter, potatoes and condiments. One 8 lb turkey.

2 cups fine bread crumbs - 6 oz.

3 pints broth.

3 heaping tablespoons browned flour. 1 small onion.

1 large teaspoonful black pepper.

2 of salt, 12 eggs.

Either boil or roast the turkey, boiling is the better way when the turkey is old but roasting gives the better flavor. Pick all the meat from the bones and cut it in very small dice, mix in the bread minced extremely fine. An 8 lb turkey only yields 3 lbs clear meat - 6 pressed cupfuls. Put the turkey bone, skin and pieces of tat and piece of onion on to boil in 3 quarts of broth and boil it down to 3 pints. Strain off, add the pepper and salt, thicken with the browned flour and when it has boiled put in the turkey meat and stir until quite hot through. Dish a cupful - 1/2 lb - in a platter, flatten the top and place one poached egg upon it.

Cost of material - turkey at 18c 8 lbs $1,44, bread and seasonings 5, eggs 20, $l,69 for 12 dishes about 14c dish. Add bread, butter and potatoes to cost.

Note - A smaller amount can be made with one fowl or a part of a turkey left over, by observing the same proportions. When no poultry fat a little butter should be used in its place. A chicken makes 3 or 4 large dishes.