Roast Turkey

turkey stuffing

salt and pepper lard or butter

Stuff the breast first, but not too full, or it will burst in cooking. The body should be stuffed rather fuller than the breast. Sew the openings with strong thread. Rub thoroughly with salt and pepper, then lard it or butter it over the breast. Place in a hot oven at first, then graduate to a moderate heat until the turkey is done, allowing about twenty minutes for each pound and twenty minutes additional. Boil the giblets until tender in a separate vessel. Chop fine and add to gravy.

Plain Stuffing

bread 1 egg

melted butter onions

Use bread at least a day old. Crumble fine, mixing in one egg and enough melted butter to have it crumble and be moist in the hands. Season highly with salt and pepper.

Or Additional flavoring of powdered sage or chopped raw liver, onion and a little thyme is delicious.

Or Mushrooms and oysters, chopped fine and added to the dressing, are good.

or A seasoning of chopped celery, apples, raisins and parsley may be substituted.

Chestnut Stuffing

2 quarts large roasted chestnuts 1 ounce butter

salt and pepper 1 teaspoon olive oil

Mash chestnuts, add melted butter, pepper and salt, and, if desired, one teaspoon olive oil.

1 pint chestnuts

1 pint sausage meat

1 teaspoon powdered sage

Roast Duck

1 duck flour

butter

Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back; beat the breastbone flat with a rolling pin; tie the wings and legs securely and stuff.

Stuffing

3 pints bread crumbs 6 ounces butter or part butter and part

salt pork

2 onions, chopped

1 teaspoon sage

1 teaspoon black pepper

1 teaspoon salt

Do not stuff very full; sew up the openings firmly to keep the flavor in and the fat out. Place in a baking pan with a little water; baste frequently with salt and water; turn often that it may be nicely browned. When nearly done baste with butter and a little flour. Young ducks take from twenty-five to thirty minutes; full grown, an hour or more. Serve with jelly or tart sauce.

Roast Goose Or Roast Duck With Chestnut Stuffing

goose 1 onion

1 teaspoon butter

1 tablespoon currant jelly

1 orange

Select a young plump or duck; mince the giblets with a spoonful of fresh butter and a small onion.

Add to gravy a tablespoon of currant jelly and juice of an orange.

Stuffing

1 pint large Spanish chestnuts

2 teaspoons milk

fresh butter salt and pepper

Boil chestnuts; peel and mash with fresh butter, pepper and salt and milk. Stuff the goose with this.

Turkey And Oyster Pie

Elizabeth W. Morrison.

biscuit crust brown sauce

oysters

turkey onions turkey dressing

green parsley and sliced lemons

For the day after Christmas this will be found a delicious substitute for the usual cold turkey. Use only the roughest pieces, reserving the best for luncheon some other day.

Make a rich biscuit crust; roll out one-quarter inch thick and line an earthen dish. Have ready a thick brown sauce seasoned well. Put a layer of parboiled onions cut very thin, turkey dressing, if there is any left, and sauce. Cover with dough and bake. When done slip spatula under pie, slide onto a hot dish, garnish with green parsley and sliced lemons.