h of parsley,
One pound of cranberries,
One-half peck of sweet potatoes,
Two large cauliflower,
One large head of lettuce,
Home-made pickled cucumber and chowchow,
Home-made plum pudding,
One-half pound of almonds,
One and one-half pounds of layer raisins.

FILLET OF CODFISH, TARTARE SAUCE

Divide slices into neat fillets and season and roll in flour. Dip in
beaten egg and then roll in fine crumbs. Fry until golden brown in hot
fat.

TARTARE SAUCE

Use eggless mayonnaise as a base for this sauce. Place in a soup plate

Three tablespoons of evaporated milk,
One teaspoon of mustard,
One teaspoon of paprika,
One-quarter teaspoon of white pepper.

Mix and then beat one cup of salad oil and then add

One-half cup of finely chopped parsley,
Three onions, grated,
One large sour pickle, chopped fine,
One tablespoon of vinegar,
One teaspoon of salt.

Mix well and then serve cold.

In preparing the potato balls, use the left-over portion after making
the balls into mashed potatoes. Cook the balls in boiling water,
usually about ten minutes. Drain and then cover with a cloth to make
mealy. Then roll in melted butter and sprinkle with finely chopped
parsley.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins.
Now place in heavy iron frying pan

One and one-half cups of syrup,
One-half teaspoon of cinnamon,
One-half teaspoon of nutmeg.

Bring to a boil and cook for five minutes. Add the sweet potatoes and
baste continually with the syrup, allowing them to simmer slowly for
twenty minutes. Do not cut or slice the potatoes.

PREPARING THE TURKEY

Select a full plump bird rather than a large lean one. Remove all
pin-feathers and then singe and draw. Remove the neck and wash well in
plenty of warm water. Prepare the following filling:

NEW ENGLAND FILLING

Put the coarse outside branches of the celery through the food chopper
and add

One quart of onions,
One-half bunch of parsley,
One and one-quarter pounds of stale bread.

Turn into a bowl and add

One level tablespoon of salt,
One level teaspoon of pepper,
One and one-half teaspoons of poultry seasoning,
One-half cup of melted shortening.

Mix thoroughly and then fill into the bird. Sew the opening with a
darning needle and a stout string. Place part of the filling in the
front of the breast bone, then draw the flap of skin over to the bac