How bless'd, how envied were our life, Could we but 'scape the poulterer's knife! But man, curs'd man, on turkeys preys, And Christmas shortens all our days; Sometimes with oysters we combine, Sometimes assists the savory clime From the low peasant to the lord, The turkey smokes on every board.

Roast Turkey

Dress and wash the fowl inside and out in two or three waters, salt and pepper the inside, fill the body and crop with dressing, dredge the outside with pepper and salt and thickly with flour, baste frequently.

Stew the giblets in sauce-pan, when cooked, chop fine and add to the gravy.

Dressing

Four well beaten eggs, two quarts bread crumbs, one cup of melted butter, season to taste with pepper, salt, nutmeg and a little sage, moisten bread crumbs with a little boiling water.

Roast Goose

Wash fowl inside and out with vinegar. Chop four to six large onions fine, add salt, pepper and a pinch of sage to onions. Fill the body with dressing given above at least 12 hours before baking. Just before putting into the oven dredge fowl with pepper, salt and flour. Place in the bake pan with one cup hot water. Cook in slow oven three and one-half or four hours. Baste frequently. - Mrs. J. W. Harris.

Chestnut Dressing For Fowl

If you have never tried the chestnut dressing for the turkey you have a new delicacy to taste. The following is a tried recipe which the writer has used for years with success.

Select a quart of large chestnuts, cut a gash in one side of each and shake them in a pan of hot butter for a minute or two, then set them in a hot oven to bake for five minutes. Remove the shells and the inner skin and cook in boiling salted water, drain and pass them through a ricer, add one-fourth cup of butter, one teaspoon salt, a dash of pepper, two cups of bread crumbs moistened with a little hot water and a drop or two of onion juice.

Sour Rabbit

Cut rabbit and place in crock. Add two sliced onions and a few whole cloves, salt well. Cover with vinegar and let stand thirty-six hours, then fry in grease, and serve with brown gravy. - Mrs. M. East-wood.

Baked Chicken

Stuff as for baking; put in a steamer over a pot of water and steam from two to five hours. When done, put the chicken in a baking pan, pour the gravy over it and put it in the oven to brown. - Mrs. W. G. Wheatcroft.

Fried Chicken

Cut up and let stand awhile until cool, salt, pepper and flour; put in hot lard, cover tightly; cook about one-half hour, not too fast. Serve with spoonfuls of rice on the platter.

Gravy. - Put a tablespoon of flour in the skillet, let brown and pour in a cupful of cold water and milk (or cream) stir and boil until it thickens. - Mrs. J. B. Jolly.

Nasi Pulau

Boil about one or one and one-half cups rice, cooking it very slowly with not too much water, so that the grains stand apart. Take a few almonds, chop them just slightly, and fry in a small amount of lard or butter, one small onion, sliced very thin, a half cup bread cut in small cubes, a few raisins, a few cloves or whole spice, if wanted, each fried separately, then mix with the rice and fry all together. Do not fry until brown, just heated thoroughly. Have a whole chicken which has been boiled until half done, then baked and carved up ready for serving. Put on a platter and cover completely with the rice, prepared as above. - Miss Ethel Jackson (Malaysia).