Recipes for the million

TULIPS, The Cultivation of. — Cut a trench about four feet wide, lay down a few inches of shingle, so as to insure drainage, and fill up the bed with a compost of fresh loam, leaf mould, river sand, and cows’ dung, all previously thoroughly mixed together. The bed should slope down gently from the centre, and the edges stand a couple of inches above the level of the ground. It needs renewing every year. Plant the bulbs at the beginning of October, and protect them from frost and heavy rain by canvas supported by hoops. Let them remain in the ground till the leaves have completely withered, then take up the bulbs, dry them thoroughly in the shade, and store them in an airy place till required for re-setting. With a proper amount of caution the bulbs may be left in the ground all the winter, but they are safer under cover, and the ground can then be utilized for other purposes. TURBOT, To Carve.— The fish having been sent to table with the under side upwards, insert the knife just above the head, and carry it lengthwise to the tail, cutting to the depth of the backbone ; then place the knife in the centre of the fish, and cut it crosswise in slices, serving a piece of the fin with each slice. After the whole of the under side has been served, lift the backbone with the fork and separate a portion of the fish with the slice or knife. This side of the fish being firmer is preferred by some, but the under side is the more delicate in flavour. The finest cuts are those from the middle.. TURKEY POULT (ROAST).— This is not stuffed before it is cooked. If put before a clear fire it will be done in twenty minutes. Serve with bread sauce. TURKEY (ROAST), with Chestnuts. — Draw and truss the bird as in the ordinary way for roasting. Boil fifty chestnuts until tender, remove their shells, take off the skin, and mince them very fine. Next take the marrow from two marrow-bones, cut it up small, mix it with the minced chestnuts, and stuff the turkey with the mixture. Protect the breast from scorching by fixing thereon a piece of buttered paper, and baste frequently. When nearly done, remove the paper, baste the bird well with butter, sprinkle a little salt over it, and dredge with flour. When nicely browned dish up and serve with brown gravy separately. Time, about two hours. TURKEY, To Carve. — Cut slices from each side of the breast, lengthways down to the ribs, and, with thin portions of the stuffing, hand them to the ladies, serving the gentlemen with a slice from the breast, and one from the inner part of the thigh. The white portion of the wing is by many esteemed a great delicacy, and is often chosen in preference to the breast. Where sausages or forced-meat balls are placed on the dish they should be served to each person. TURKEY, To Choose. — A young turkey has smooth black legs, while those of an old one are rough and reddish. When fresh killed the eyes are full and bright, and the feet moist and supple. When stale the parts about the vent are of a greenish colour, and have a high smell. TURKEY, with Celery Sauce. — Truss the bird up nicely, wrap it in layers of bacon, then boil it in plain water with a little salt, butter, and lemon juice. Drain it, cover it with celery sauce, and serve at once.