up of well-browned
croutons, and a few chervil leaves, or the green leaves of cress or any
preferred herb. The addition of the half-cup of rich cream is essential
to the soup "parmentier."

Potato-and-Peanut Sausages

Mix one cup of roasted and fine-ground peanuts with one cup and one-half
of highly seasoned mashed potatoes. Add one beaten egg, and form the
mixture into small sausage-shaped rolls, rolling each one in flour. Roll
on a hot pan, greased with bacon fat, or bake in a very hot oven, until
the outside of the sausages is lightly browned. Pile in the center of a
dish, and garnish with curls of toasted bacon, placed on a border of
shredded lettuce.

Roast Turkey

Clean, stuff and truss a twelve-pound turkey, that, when cooked, may
rest on the wings level on the platter, the drumsticks close to the
body. Rub all over with salt and dredge with flour. Cover the breast
with thin slices of salt pork. Set on a rack in a baking-pan (a "double
roaster" gives best results). Turn often, at first, to sear over and
brown evenly. For the first half hour the oven should be hot, then lower
the heat and finish the cooking in an oven in which the fat in the pan
will not burn. Cook until the joints are easily separated. It will
require three hours and a half. Add no water or broth to the pan during
cooking. For basting use the fat that comes from the turkey during
cooking.

Turkey Stuffing

Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and one
tablespoonful and one-half of poultry seasoning to three cups of cracker
crumbs; mix thoroughly and add three-fourths a cup of melted butter.

[Illustration: ROAST TURKEY]

Garnish the Roast Turkey with Stuffed Onions

Parboil eight choice onions about one hour. Remove from the water and
cut out a circular piece from the top of each to form cups. Chop, fine,
the pieces of onion; add an equal measure of cold, cooked ham, salt and
pepper to season, one-fourth a cup, each, of fine, soft crumbs and
melted butter and mix thoroughly. Season the inside of the cups with
salt, then stuff with the prepared mixture. Bake slowly about half an
hour, basting with melted butter. Serve decorated with celery tips.

Oyster-and-Onion Puree

Steam one pound of white onions, and when tender sift through a
colander. Cook one quart of oysters in their liquor until the gills
separate; strain, and chop the oysters in a chopping bowl. Return the
liquor to the saucepan, and c