ng
it on serving platter.

GIBLET SAUCE

Drain the liquid from the pan in which the turkey was roasted. Take six
tablespoons of the fat, strain the latter through a fine sieve. Return
the strained fat to the dripping pan and place on the range. Add seven
tablespoons of flour, stir to a smooth paste and brown richly, being
careful not to burn the mixture. Then pour on slowly while stirring
constantly, three cups of stock (in which the neck, pinions and giblets
were cooked). Bring it to the boiling point, and season to taste. Chop
the giblets very fine, first removing the tough parts of the gizzard;
then reheat them in sauce, and serve.

GRANDMA'S BREAD STUFFING

Remove the crust from two small baker's loaves; slice and pick in small
bits; season with one-half teaspoon pepper, two and one-half teaspoons
salt, one-half teaspoon powdered sage, and one medium-sized onion finely
chopped; mix well, using two forks; melt two-thirds cup of butter in
three-fourths cup boiling water; add to first mixture; toss lightly with
forks; add two eggs slightly beaten, mix well, and fill well the body
and breast of turkey. If bread is very stale, more moisture may be
added. If a crumbly stuffing is desired, omit eggs.

CRANBERRY JELLY

Pick over and wash one quart cranberries. Seed two-thirds cup raisins;
add to cranberries; add one cup boiling water and boil twenty minutes.
Rub through a sieve, and add to pulp two cups sugar and two-thirds cups
scalded seeded raisins; cook five minutes, stirring constantly. Turn
into a mold previously wet with cold water. Chill and serve.

SWEET CORN NEW ENGLAND STYLE

Chop one can of corn or two cups of green corn fine. Add three eggs
slightly beaten, one-half tablespoon sugar, one teaspoon salt,
one-eighth teaspoon pepper, one tablespoon melted butter and two cups
scalded milk. Turn into a buttered baking dish or into individual
ramekins, and bake in a slow oven until solid or custard-like. Serve in
baking dish.

CREAMED ONIONS

Remove the skins from one dozen medium-sized onions, under water--to
prevent the odor from penetrating the fingers--or grease the fingers
before beginning to peel them. Drain, place them in a sauce-pan, and
cover with cold water; bring quickly to the boiling-point and boil five
minutes. Drain and cover with boiling salted water; let cook uncovered
until tender (about one hour), but not broken. Prepare a thin cream
sauce made as follows:

CREAM SAUCE

Melt