Boast Turkey

(See "To Prepare Poultry.")

Put it in the dripping-pan; pour one cupful boiling water over the top; dredge with flour, and put it in the oven, with a slow fire, allowing twenty minutes to the pound (or about three hours for a large turkey). Let it heat through, gradually; for if the fire is hot at first, thd turkey will be raw inside, and nothing can remedy this afterwards. Have the pan as far as possible from the fire, and after half an hour, draw it nearer. Baste very often, with the drippings in the pan, and occasionally with butter (unless the turkey is very fat), and dredge it every time after basting. Turn the pan often. When half done dredge with salt and pepper. Be sure not to take it out until thoroughly tender when pierced by a fork through the thickest part.

Just before taking it out, baste with melted butter and sprinkle with flour.

Before serving remove strings and thread. Serve with "Giblet Gravy," and "Cranberry Sauce," or any tart jelly.

If you use "Chestnut Stuffing," add boiled chestnuts to the gravy, and reserve the giblets for "Potatoes with Giblets."

Boiled Turkey

A hen turkey is best. Stuff it or not, as you choose. The nicest way is to use an " Oyster Stuffing." Truss it carefully. (See " To Prepare Poultry.") Flour a cloth and pin around the turkey, to preserve its whiteness. Plunge into a large pot of boiling water, salted. Cover close, and boil slowly, for two hours, without stopping. Then take off the cloth.

The prettiest way to serve it is on a bed of boiled rice. Serve "Drawn Butter" with it, or if oysters are used in the stuffing, make a gravy of one pint of the liquor in the pot, and add a few chopped oysters with their liquor. Save the pot liquor for soup, and the giblets for "Potatoes with Giblets."

If convenient, the turkey may be set on the back of the stove the last half-hour. If covered close, the steam will finish cooking it.

Wild Turkey (Roasted)

Clean at once, and wash the inside very carefully. Then wipe it inside. Make a "Stuffing" and add to it a little chopped salt pork. Fill the bird and sew up. Proceed as with ordinary turkey, but baste very often, and either cover the top with slices of salt pork, skewered on, or add, by degrees, half a cupful of butter to the gravy, as you baste, for the meat of wild turkey is very dry. Serve with "Gravy" and "Cranberry Sauce," or Currant Jelly.