1. Roast Turkey

Wash the turkey inside and out, wipe and singe the pin feathers. Make a stuffing as follows: Crumb up one loaf of stale bread and (put the crusts in a bowl of water and wring out dry) moisten one table-spoonful butter, season with salt and one-half teaspoonful thyme; stuff the turkey and sew up; salt the turkey and put in baking pan, preferably a double baking pan, with a cup of hot water; roast, if good sized, three or four hours. Much depends on the age of the fowl, basting frequently unless a double pan is used. Be careful not to let the pan get dry and so burn the turkey. When done, place on a hot platter and make a gravy by pouring one and a half cups hot water into the pan and thickening it with flour. Strain and add the giblets, which have been stewed till tender, and chopped.

If the turkey is fat, drain the grease from the pan before making the gravy.

2. Oyster Stuffing

Chop one pint oysters, mix with bread crumbs, salt, one-half table-spoonful butter, thyme, and moisten with the oyster liquor.

3. Boiled Turkey

Wash, dry the turkey and put the liver and heart under the wing; wrap in a clean cloth and put in more than enough hot salted water to cover it. Let boil slowly, removing the scum as it rises. Allow twenty-five minutes to the pound. Serve with oyster sauce.

4. Ragout Of Turkey, Or "Turkey Hash"

Cut the meat from the bones of yesterday's turkey and put in a saucepan with the gravy that is left (with hot water to dilute it if the quantity be small, and a piece of butter), season and stew gently for ten minutes. Serve on toast with cranberry or currant jelly.

5. Turkey Scallop

Cut the meat from the bones, remove all skin and gristle and chop fine; put a layer of bread or cracker crumbs in a buttered baking dish, moisten slightly with milk, then spread on a layer of turkey with bits of stuffing, salt; then put another layer of crumbs, and so on, until the dish is full; have the top layer of crumbs and dot with bits of butter. Pour in any gravy that is left and add enough water to wet well. Bake three-quarters of an hour.