and out with cold water,
fill inside with dressing. Have at least a yard fine twine in trussing
needle. Turn wings across back so that the pinions touch. Run needle
through thick part of wing under bone, through body and wing on other
side; return in same way, but passing needle in over bone, tie firmly,
leaving several inches of twine. Press legs up against body, run
needle through thigh, body and second thigh, return, going round bone
in same way; tie firmly. Run needle through ends of legs, return,
passing needle through rump; if opening is badly torn, one or two
stitches may be needed; or if steel skewers are used put one through
wings of fowl and other through opposite thigh. Then wind twine in
figure eight from one handle of skewer to other. Rub all over with
soft butter and sprinkle with salt and pepper. Place on rack in
roasting pan and put into very hot oven. Make basting mixture with 1/2
cup each of butter and water; keep hot and baste every 10 or 15
minutes. Roast 3 hours for 8 pound turkey, 1 to 2 hours for chicken
and ducks. Keep oven very hot. If bird is very large and heavy, cover
breasts and legs with several thicknesses of paper to keep from
burning.

POULTRY DRESSING

2 cups stale bread
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon finely cut parsley
1/2 tablespoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
powdered sage if desired

Soak bread in cold water 5 minutes and press out all water. Put
drippings and onion into pan and cook slowly, stirring constantly
until onion is tender but not brown. Add bread, parsley and seasoning,
and mix well together.

OYSTER DRESSING

20 oysters
2 tablespoons butter
4 cups bread crumbs
1 tablespoon chopped parsley
1/4 teaspoon pepper
1/2 tablespoon salt

Drain and rinse oysters with cold water. Put butter in saucepan with
oysters and bring to boiling point; add bread crumbs, parsley and
seasoning; mix carefully, so that oysters will not be broken.

GIBLET GRAVY

Boil neck, gizzard and wing tips together until tender. Pour off
excess of fat in pan in which poultry has been roasted; add enough
stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard,
liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon
salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little
cold water and boil 3 minutes.

FRIED CHICKEN

Singe, wash and clean chicken; cut into pieces as follows; two second
joi