Prepared in exactly the same way as chickens, but will not take quite so long to cook. SAGE AND ONION STUFFING. i lb. onions. 1 dessertspoonful sage. Salt ano 2 tablespoonsful breadcrumbs. 1 oz. suet, pepper. Scald the onions by placing them in boiling water for 5 minutes, chop them finely, mix them with the breadcrumbs, sage, chopped suet, pepper and salt. BOILED TURKEY. Dinclon ciu Celeri. 1 small turkey. 2 heads celery. 1 lb. sausage-meat. 1 breakfastcupful bread- crumbs. 1 dessertspoonful chopped parsley. Salt, pepper. Nutmeg, mace, cloves. A few slices fat smoked beef. 1 lemon. 1 leek. 2 onions. 1 carrot. Stock✪ Boiled Turkey. Prepare the celery stuffing as follows: — Stew one head of celery till tender, and chop it finely. Add the sausage-meat, breadcrumbs, parsley, pepper and salt and a grate of nutmeg. Stuff the turkey’s crop with this farce, and cover the breast with the slices of smoked beef, after having rubbed the bird with a slice of lemon. Wrap it in a piece of well floured muslin and place it in a stew-pan with 2 onions (one stuck with cloves), the leek, and a head of celery cut into lengths and tied up together, a carrot and a blade of mace. Cover it with hot stock, let it boil up, skim it, and then simmer it gently for 2 hours. Serve with celery sauce (page 79). POULTRY, GAME, &c. G1 ROAST TURKEY.— CHESTNUT STUFFING. Dincle Rotie Farcie. 1 turkey. 1 lb. chestnuts. Stock. 1 oz. clarified dripping. Smoked beef. Salt and pepper. 2 oz. breadcrumbs. 2 egg yolks. A lemon✪ Roast Turkey - Chestnut Stuffing. Blanch and peel 1 lb. of chestnuts, boil them for about 20 minutes or till tender in good stock, then pound them in a mortar with the liver of the bird and a tablespoonful of finely minced smoked beef, the breadcrumbs, 1 oz. clarified dripping, the yolks of 2 eggs, salt and pepper to taste, and the grated rind of half a lemon. Have a turkey trussed for roasting, stuff the body of the bird with ordinary veal stuffing and the crop with the above chestnut stuffing. Cover the breast of the bird with thin slices of fat smoked beef and roast about 1| hours for a medium-sized bird, keeping it well basted. ROAST HAUNCH OF VENISON. Venoison rotie. Have a haunch of venison that has been hung 14 or 21 days, saw off the knuckle and rub it over with clarified fat. Wrap it in a well greased paper, cover the paper over with a stiff, cold water paste and cover the paste Avith another greased paper. Tie the haunch over with string to keep the paste together, place the meat before a good clear fire or in a moderately heated oven and cook for 4^ to 5 hours, keeping it well basted. Half an hour before serving remove the papers and paste, dust the haunch with sifted flour, put it down again to get quite brown, basting well. Serve on a hot dish with clear gravy or brown sauce and hot red currant jelly in a tureen✪ Roast Haunch of Venison. VEGETABLES. ARTICHOKE BOTTOMS A LA PRINCESSE. Funds d'Artichauts d la Princesse. Season some cooked artichoke bottoms with a little salad oil, chopped tarragon and chervil and a little tarragon vinegar; place inside each a thin slice of tomato similarly seasoned and arrange round the tomato small rounds of cooked chicken, tongue and cucumber. Set these with a little aspic and in the centre of each place some Tartare sauce. Dish up on rounds of tomato aspic. GLOBE ARTICHOKES. A rtichauts.

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Prepared in exactly the same way as chickens, but will not take quite so long to cook. SAGE AND ONION STUFFING. i lb. onions. 1 dessertspoonful sage. Salt ano 2 tablespoonsful breadcrumbs. 1 oz. suet, pepper. Scald the onions by placing them in boiling water for 5 minutes, chop them finely, mix them with the breadcrumbs, sage, chopped suet, pepper and salt. BOILED TURKEY. Dinclon ciu Celeri. 1 small turkey. 2 heads celery. 1 lb. sausage-meat. 1 breakfastcupful bread- crumbs. 1 dessertspoonful chopped parsley. Salt, pepper. Nutmeg, mace, cloves. A few slices fat smoked beef. 1 lemon. 1 leek. 2 onions. 1 carrot. Stock. Prepare the celery stuffing as follows: — Stew one head of celery till tender, and chop it finely. Add the sausage-meat, breadcrumbs, parsley, pepper and salt and a grate of nutmeg. Stuff the turkey’s crop with this farce, and cover the breast with the slices of smoked beef, after having rubbed the bird with a slice of lemon. Wrap it in a piece of well floured muslin and place it in a stew-pan with 2 onions (one stuck with cloves), the leek, and a head of celery cut into lengths and tied up together, a carrot and a blade of mace. Cover it with hot stock, let it boil up, skim it, and then simmer it gently for 2 hours. Serve with celery sauce (page 79). POULTRY, GAME, &c. G1 ROAST TURKEY.— CHESTNUT STUFFING. Dincle Rotie Farcie. 1 turkey. 1 lb. chestnuts. Stock. 1 oz. clarified dripping. Smoked beef. Salt and pepper. 2 oz. breadcrumbs. 2 egg yolks. A lemon. Blanch and peel 1 lb. of chestnuts, boil them for about 20 minutes or till tender in good stock, then pound them in a mortar with the liver of the bird and a tablespoonful of finely minced smoked beef, the breadcrumbs, 1 oz. clarified dripping, the yolks of 2 eggs, salt and pepper to taste, and the grated rind of half a lemon. Have a turkey trussed for roasting, stuff the body of the bird with ordinary veal stuffing and the crop with the above chestnut stuffing. Cover the breast of the bird with thin slices of fat smoked beef and roast about 1| hours for a medium-sized bird, keeping it well basted. ROAST HAUNCH OF VENISON. Venoison rotie. Have a haunch of venison that has been hung 14 or 21 days, saw off the knuckle and rub it over with clarified fat. Wrap it in a well greased paper, cover the paper over with a stiff, cold water paste and cover the paste Avith another greased paper. Tie the haunch over with string to keep the paste together, place the meat before a good clear fire or in a moderately heated oven and cook for 4^ to 5 hours, keeping it well basted. Half an hour before serving remove the papers and paste, dust the haunch with sifted flour, put it down again to get quite brown, basting well. Serve on a hot dish with clear gravy or brown sauce and hot red currant jelly in a tureen. VEGETABLES. ARTICHOKE BOTTOMS A LA PRINCESSE. Funds d'Artichauts d la Princesse. Season some cooked artichoke bottoms with a little salad oil, chopped tarragon and chervil and a little tarragon vinegar; place inside each a thin slice of tomato similarly seasoned and arrange round the tomato small rounds of cooked chicken, tongue and cucumber. Set these with a little aspic and in the centre of each place some Tartare sauce. Dish up on rounds of tomato aspic. GLOBE ARTICHOKES. A rtichauts.

Dainty dinners and dishes for Jewish families