some time. Now, after washing, wipe the turkey dry, inside and out,
with a clean cloth, rub the inside with some salt, then stuff the
breast and body with "Dressing for Fowls." Then sew up the turkey
with a strong thread, tie the legs and wings to the body, rub it over
with a little soft butter, sprinkle over some salt and pepper, dredge
with a little flour; place it in a dripping-pan, pour in a cup of
boiling water, and set in the oven. Baste the turkey often, turning it
around occasionally so that every part will be uniformly baked. When
pierced with a fork and the liquid runs out perfectly clear, the bird
is done. If any part is likely to scorch, pin over it a piece of
buttered white paper. A fifteen pound turkey requires between three
and four hours to bake. Serve with cranberry sauce.

_Gravy for Turkey._--When you put the turkey in to roast, put the
neck, heart, liver and gizzard into a stewpan with a pint of water;
boil until they become quite tender; take them out of the water, chop
the heart and gizzard, mash the liver and throw away the neck; return
the chopped heart, gizzard and liver to the liquor in which they were
stewed; set it to one side, and when the turkey is done it should be
added to the gravy that dripped from the turkey, having first skimmed
off the fat from the surface of the dripping-pan; set it all over the
fire, boil three minutes and thicken with flour. It will not need
brown flour to color the gravy. The garnishes for turkey or chicken
are fried oysters, thin slices of ham, slices of lemon, fried
sausages, or force meat balls, also parsley.

DRESSING OR STUFFING FOR FOWLS.

For an eight or ten pound turkey, cut the brown crust from slices or
pieces of stale bread until you have as much as the inside of a pound
loaf; put it into a suitable dish and pour tepid water (not warm, for
that makes it heavy) over it; let it stand one minute, as it soaks
very quickly. Now take up a handful at a time and squeeze it hard and
dry with both hands, placing it, as you go along, in another dish;
this process makes it very light. When all is pressed dry, toss it all
up lightly through your fingers; now add pepper, salt--about a
teaspoonful--also a teaspoonful of powdered summer savory, the same
amount of sage, or the green herb minced fine; add half a cup of
melted butter, and a beaten egg, or not. Work thoroughly all together,
and it is ready for dressing either fowls, fish or meats. A little
chopped