The universal cookery book

secure firmly to the end of the turkey. With a rubbing over of salt, it is now ready for the oven, and if roasted in an enclosed pan, there will be no need of basting ; otherwise, with about a half-pint of water to start it, it will need to be basted frequently. The heat of the oven should be moderate at first, but increased afterward ; if it browns too fast, wet a clean 62 TURKEY DRESSED ' WITH OYSTERS. cloth in water, and lay over the turkey ; this can be remoistened occasionally. Allow about twenty minutes to each pound of meat. When the turkey is taken out, there should be nothing but fat in the pan with which to make gravy ; if there is more than three or four tablespoonfuls, pour it out, as that is sufficient ; into what is left in the pan, put flour enough to absorb it, and let it cook, with constant stirring, until the flour is done ; then add a pint and a half of cold water, and stir constantly until it thickens. To insure good gravy, the fat must on no account be allowed to burn in the bottom of the pan, while the turkey is roasting; arrange the damper to be certain to avoid this. The giblets may be put on in a quart of water, which may be allowed to boil down to a pint ; then chop them, and add either to the dressing or gravy. — Commercial Gazette , Cincinnati, O. (By per.) Turkey dressed with Oysters. For a ten-pound turkey, take two pints of breadcrumbs, half a teacupful of butter cut in bits (not melted), one teaspoonful of sweet basil, pepper, and salt, and mix thoroughly. Rub the turkey well, inside and out, with salt and pepper ; then fill with first a spoonful of crumbs, then a few well-drained oysters, using half a can for the turkey. Strain the oyster-liquor, and use to baste the turkey. Cook the giblets in the pan, and chop fine in the gravy. A fowl of this size will require three hours cooking in a moderate oven. — Presbyterian Cook-Book, Dayton, O. Mrs. W. A. B. (By per.) UTILIZING THE “ LEFT-OVERS Utilizing the “ Left-Overs.” The remnants of the turkey, after the best bits have been removed from the bones for other use, make a most delicious soup. Place all the bones and bits of dressing in an earthen vessel, cover with cold water, and simmer for two hours. Remove the bones, and strain the stock through a hair sieve or cloth, to clear away all bits of meat, skin, gristle, or breadcrumbs. Half an hour before straining the stock, prepare two medium-sized bunches of celery by washing, and cutting into pieces an inch long. Use both the leaves and green parts of the stems, as well as the blanched. Put it on the stove in cold water, and when the stock is ready, add both water and celery to it. Season well with salt and whole peppers. Variety may be given by using several kinds of vegetables for flavoring, — cabbage, turnip, onion, and carrot, a very small quantity of each. Instead of vegetables, dumplings made thus may be added : Beat two eggs very light, add half a teaspoonful of salt, same of baking-powder, and flour enough to make a stiff dough ; pinch off bits the size of a large hickory-nut, roll between the fingers round, and drop them into the boiling stock half an hour before the soup is to be served.