The universal cookery book

One of the most simple ways of warming up cold turkey is to separate all bits of skin and gristle from the pieces which have been cut from the bones when preparing them for soup, and placing the meat, not chopped, but shred in long pieces, in a frying-pan with sufficient melted butter to fry it. It should be stirred lightly several times, and not fried brown, or it will be too hard. If there CRANBERRIES. is any cold stuffing, cut it in pieces, fry brown after the turkey has been taken up, and place it around the edge of the plate. — Harper's Bazar. (By per. Harper & Brothers.) Cranberries. Put three pints of washed cranberries in a granite stewpan. On top of them put three cups of granulated sugar and three gills of water. After they begin to boil, cook them ten minutes, closely covered, and do not stir them. Remove the scum. They will jelly when cool, and the skins will be soft and tender. — The Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers, Pubs. (By per.) A Chestnut Puree. Slit the husks of fifty chestnuts, and put them in a saucepan with a bit of butter ; put the lid on, and let them heat, tossing the pan now and then. In about twenty minutes you can easily remove all the hulls. Put the nuts in a saucepan with a ladleful of stock, beef-tea, or hot water ; let them simmer gently until soft ; pound them ; put them through a sieve or colander ; add a little nutmeg, salt, and sugar ; serve up very hot with a dash of cream or butter. This is for a garnish to chops or cutlets. Serve in a gravy-boat, and then it will keep hot. To put around roast turkey, they are prepared in the same way, but kept whole, and the consommé or beef-tea is cooked down to a glaze and with a little butter, so that they are shiny. Toss them about in it to cover them all over. — Public Ledger, Philadelphia. (By per. Editor of The Household.) TO ROAST A GOOSE. Such a bustle ensued, that you might have thought a goose the rarest of all birds, a feathered phenomenon to which a black swan was a matter of course ; and in truth it was something very like it, in that house. Mrs. Cratchit made the gravy (ready beforehand in a little saucepan) hissing hot; Master Peter mashed the potatoes with incredible vigor; Miss Belinda sweetened up the apple-sauce; Martha dusted the hot plates; Bob took Tiny Tim beside him in a tiny corner at the table ; the two young Cratchits set chairs for everybody, not forgetting themselves, and, mounting guard upon their posts, crammed spoons into their mouths, lest they should shriek for goose before their turn came to be helped. At last the dishes were set on, and grace was said. It was succeeded by a breathless pause, as Mrs. Cratchit, looking slowly all along the carving-knife, prepared to plunge it in the breast; but when she did, and when the long-expected gush of stuffing issued forth, one murmur of delight arose all round the board, and even Tiny Tim, excited by the two young Cratchits, beat on the table with the handle of his knife, and feebly cried, Hurrah !