A year's cookery

If preferred, the turkey may be stuffed with Chestnut Forcemeat instead of Veal Forcemeat, and then Chestnut Sauce will be required. To make Chestnut Force¬ meat. — Prepare about half the quantity of veal stuffing that would be otherwise needed. Take four or five dozen chestnuts, according to the size of the bird ; half of these will be for forcemeat, and half for sauce. Cut the skins, and fry the nuts in a little butter until they can be easily peeled ; boil them in gravy till quite tender. Mix half the quantity, whole, with the veal forcemeat, and stuff the turkey in the usual way. To make Chestnut Sauce. — Mix the boiled chestnuts that remain with about half a pint of good brown gravy, and rub them through a wire sieve. Make the sauce hot without letting it boil, add half a spoonful of white sugar, and a glass of sherry if permitted, and serve. Roast Turkey Glazed (March 21st), makes a very handsome dish for a supper or a cold collation. Boiled Turkey. — In England, turkeys are frequently boiled, instead of being roasted. The instruc¬ tions given for boiling fowls may be followed (September 6th). The time required must vary with the size of the bird. In this case, Celery Sauce (December 12tli), or White Sauce is served with it. To make White Sauce. — Melt an ounce of butter in a small saucepan, and mix three-quarters of an ounce of flour smoothly with it ; add half a pint of white stock (made by stewing rabbit or chicken bones), and add a small carrot, three button mushrooms, washed, peeled, and Out into slices, and an ounce of lean ham, or two strips of bacon rind, scalded and scraped. Stir the sauce till it boils, draw it to the side of the stove, and let it. simmer gently for twenty minutes. Skim the fat off as it rises ; strain the sauce through a napkin, put it back into the saucepan, and let it boil again ; add a quarter of a pint of cream, and the sauce is ready. These quantities will make about threequarters of a pint of sauce. Potatoes (April 7th) ; Brussels Sprouts and Chestnuts (November 8tli) ; Plum Pudding (December 9th). Let the pudding stand ten minutes after it is taken out of the water. Turn it upon a dish, cut a piece out of the top, and just before putting the dish upon the table, pour half a vTine-glassful of brandy into the hole, and set this alight. The brandy should be lighted at the very last moment, not only because it quickly goes out, and also for fear of accidents. Mince Pies (December 23rd) ; Apple Mould (September 15th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Ample provision is usually made for Christmas Day. In order to prevent waste, everything that is left should, as soon as done with be put in the larder to be dealt with to-morrow. 2. If the legs of the turkey were left, prepare them for devilling (January 14th), they can be served at breakfast to-morrow. December 26th. Breakfast. Devilled Drumsticks. Sausages. Teacakes. Dry Toast. Brown and White Bread and Butter. Fried Hominy. Luncheon. Kromeskies, Jam and Brend Pudding (Economical) Dinner. Gravy Soup. Turkey Saute aux Cham¬ pignons. Cold Potatoes Browned. Elegant Economist’s Pudding. Cheese. Marketing. For the Day.— A small tin of Champignons ; half a pound of Bacon cut into thin rashers (January 3rd) ; Oranges.