Roast Turkey. New England Fashion

Pick, singe to free from pin feathers, draw, (see directions), wash and dry. After this dip the turkey two seconds into boiling water, and then two seconds into ice water; this makes it very plump in appearance. Cut the neck off close to the body, leave the skin longer, draw over and tie, skewer the legs close to the sides after removing the first joint. Fasten the wings to the sides in the same manner,, first cutting away the pinions (or first joints). Put the giblets to boil in a quart of water. Allow one and one fourth hours to roast a turkey weighing 10 pounds. If at all tough boil an hour or more before roasting. Some "cooks parboil even a young turkey before baking. A little water willbe needed in the pan. Baste with salt and water once, then cover with lumps of butter, and afterward baste with the drippings. Some cooks prefer to lay slices of bacon or fat pork over the fowl, fastening them down with small skewers. When nearly done, dredge with flour and baste with melted butter. Stuff with the following forcemeat.

Forcemeat For Turkey

3 pints of bread crumbs.

¼ pound pf salt pork, chopped.

Butter size of an egg.

Salt, pepper, sweet marjoram, savory, or sage.

2 eggs, well beaten.

A little chopped celery is an improvement; the eggs may be omitted and melted butter used to moisture the dressing. Mix thoroughly before using. Sew up.

Oyster Dressing

Oyster sauce is very nice served with the fowl, cranberries, also as a matter of course; rich mashed potatoes are sometimes used as a dressing.

Giblet Gravy For Turkey

Having boiled the giblets, in a quart of water until tender, strain the broth into the dripping-pan, having removed the turkey. Take the liver, mash fine and return to the gravy, chop heart and gizzard very fine and add; thicken with browned flour, stir and season well. Boil five minutes.

When the turkey is rather small for a dinner, it can be deliriously pieced out by a few strings of sausage inturned and roasted with it. This is called in England, "the alderman in chains".

Link sausage makes a very suitable garnish for turkey. Parsley or curled lettuce may be interspersed around the edge of the platter.

Turkey Dressed With Oysters

For a 10 pound turkey take.

2 pints of bread crumbs.

½ teacupful of butter, cut in bits.

8 tablespoonfuls of hot water.

1 teaspoonful of powdered thyme.

Pepper and salt to taste.

1 quart of oysters, well drained.

Mix these ingredients thoroughly, except the oysters. Rub the turkey well, inside and out, with salt and pepper, then fill with a spoonful of the dressing, a few oysters, then dressing, alternating with the oysters until stuffed. Strain the oyster liquor and use to baste the turkey. Cook the giblets in the pan with a very little water and chop them fine. Add sufficient water and browned flour for thickening. A fowl of this size will require three hours in a moderate oven. Garnish as for roast turkey. Serve with cranberry sauce and vegetables.

Boiled Turkey

A turkey for boiling should be prepared as for roasting, stuffed and carefully tied in a cloth. This will ensure the whiteness of the meat. Boiling a cup of rice with it has some-Jhing the same effect. A pound of salt pork cooked with it improves the flavor somewhat. Season the broth rather highly with salt, pepper and sweet marjoram, skim well while boiling. Oyster sauce or drawn butter may be served with it. A very nice broth may be made of the liquor the turkey is boiled in. Let it remain until the next day, remove the fat and serve plain, or prepare after some recipe for chicken soup. The turkey should be boiled slowly and for a young fowl of about 9 pounds, one hour and a half is sufficient.

Turkey Scallop

A delicious scallop can be made from the fragments of cold turkey, by chopping fine and placing a layer of bread-crumbs in the bottom of a buttered pudding, dish, then a layer of turkey, adding any cold dressing that may be left. Have ready 3 or 4 hard-boiled eggs, slice and add a few slices to each layer of the turkey. Alternate the layers of meat and crumbs, adding bits of butter and seasoning to each, and arrange that the last layer be of crumbs. Dot bits of butter over the top. Thin with hot water or milk what gravy may be left and pour over it. Milk alone, or even water with a tablespoonful of melted batter, may be used. Cover the dish and bake half an hour. A few min-utes before serving, remove the cover and let the scallop brown.

Sliced egg will improve the appearance of the dish.

Chestnut Dressing For Turkey

This dressing gives a peculiarly piquant taste to the fowl. To make it, shell a quart of chestnuts, put in hot water, and boil until the skins soften. Drain off the water and remove the skins. Replace the blanched chestnuts in hot water and boil until tender, then chop the nuts fine, or press through a colander Mix with one-half the quantity of bread crumbs. Season highly with salt, pepper and melted butter (1 tablespoon-ful), moisten with a tablespoonful of cream or soup stock.