Roast Turkey

A year old is considered best. After dressing, salt and pepper the inside. If prepared the day before it will be all the better seasoned. For each pound, 20 minutes is a good general rule. Take a loaf and a half of stale baker's bread for a good-sized turkey. Rub fine with the hands; cut a large white onion and cook a few minutes in butter in a frying-pan. Do not brown it. Then stir in your bread, 1 teaspoon of salt, 1 of pepper, 1 of sage; mix the onion in, and use melted butter sufficient to bind all together; stuff, tie the wings and thighs, to keep in place. Salt and pepper the outside. Put 1 1/2 cups of water in the dripping-pan with the turkey. Lay 2 or 3 pieces of fat pork on the top, or rub well with lard. Or, better still, after it begins to brown, take a white cloth, double it, wring it out of water, and cover the turkey with it. Baste frequently over the cloth.

Roast Turkey.


It is tender and luscious. Do not let the cloth scorch. Keep an even fire, watch carefully, and turn occasionally. If oysters are liked, a pint may be chopped with the dressing. Lay the giblets by the side of the turkey, and when done chop fine, and put in the gravy, thickened with a tablespoon of flour. Oyster sauce is very nice served with roast turkey. See directions in "OYSTERS." Serve with cranberry sauce, celery, turnips, boiled onions, or any vegetable, fresh or canned.

Oyster Dressing For Turkey

Mrs. Fannie H. Bower, Parker, Dak.

Boil the liver, heart, and gizzard 1/2 an hour. Chop fine with bread crumbs sufficient for the dressing. Put 2 tablespoons of hard butter in a spider. When it is brown, put the dressing in, and pour in about 2 tablespoons hot water. Let steam through, stirring it meanwhile. Take out, season with pepper and salt, and stir in 1 pint of oysters carefully, so that they will remain unbroken. Stuff the turkey with this.

Fried Turkey

Mrs. Albert Willson, Johnson Junction, Ky.

Cut slices from the breast of a raw turkey. Roll in flour salted and peppered, and fry in butter, or equal parts of butter and lard. It is done when it is a light brown, for it cooks very quickly, and will be as tender as a partridge. Use the remainder of the turkey for a stew, or it may be stuffed and roasted. Some dressing may be spread over the breast, and the absence of the part taken will never be noticed.

Roast Goose

Parboil for 2 hours at least. Then stuff with seasoned mashed potatoes. Roast, with a pint of water in the pan. Baste often. When done, pour off the surplus fat. as it is too rich for the gravy. Add water to make up the amount required.

Fried Geese Livers

Take the livers from geese and fry them with slices of salt pork, in the pork fat. They are very palatable.

German Relish

Take a nice fat goose, take off the loose fat, season with a little salt and pepper, boil till nearly tender, with just water enough to cook it, then put in 1 pint good cider vinegar, then boil till very- tender, like pigs' feet; then pack in a stone crock, leaving the bones in with the meat. It is a very dainty relish. To be sliced up cold. Turkey or chicken may be cooked in the same manner.

Roast Ducks

If parboiled for an hour or two, before putting to roast, the strong taste is lessoned. Baste same as when roasting turkey.

Stuffing For Ducks

Mrs. E. B. Baldwin.

Half pound of fat pork chopped fine; 8 rolled soda crackers; 1 egg, 1 minced onion, I pint milk; sage, pepper, and salt.

Apple Stuffing For Duck

Five sour apples, peeled, quartered, and cored. Stew until half done. Add 1 tea-cup bread crumbs, a sprinkle of cayenne pepper, salt, and 1 teaspoon sage. Mix together, stuff, and roast.

Apple Stuffing For Duck 20