Giblet Soup.

Turkey Scallop.

Stewed Tomatoes.

Boiled Rice.

Baked Potatoes.

Apple Meringue Pie.

Giblet Soup

Boil the turkey giblets in a quart of water. Take them out; add the water to the entire contents of your stock-pot, and simmer at the back of the range for one hour, adding water if it should boil down. Strain and season. Have ready the giblets - the gizzard chopped fine, the liver pounded with half a cupful of turkey-stuffing. Cook all together fifteen minutes, and pour out.

Turkey Scallop

Cut the meat from your cold turkey. Break the bones, cover them with two quarts of cold water; boil one hour, season and put into a bowl. Chop the meat and season with pepper and salt. Put a layer of buttered crumbs in the bottom of a bake-dish; cover with the mince; moisten with gravy; more crumbs buttered and wet with milk. Having filled the dish in this way, cover with cracker-crumbs, seasoned, wet with oyster-liquor (or milk) and beaten light with two eggs. Strew butter on top; bake, covered, half an hour; then brown.

Boiled Rice

Skim the fat from the cooled broth made by boiling your turkey-bones. Put into a saucepan with a cup of soaked rice, and cook until the latter is soft, shaking the pot from time to time. Drain off the liquor, and put into your stock-pot; serve the boiled rice in a deep dish, and pass grated cheese with it.

Stewed Tomatoes

See Thursday, Second Week in November.

Baked Potatoes

Wash, and bake soft in a moderate oven. Wipe, and serve wrapped in a napkin.

Apple Meringue Pie

Beat into some good, sweet apple-sauce a little melted butter, and season to taste with nutmeg. Fill a shell of pie-paste with this; bake, and when done, spread with a meringue made of the whites of three beaten eggs and a little sugar. Shut up in the oven a few minutes, to "set." You can keep raw paste in a cold place from Saturday to Monday, and spare yourself the trouble of making it to-day.