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To make dry stuffing, break up the soft part of bread fine, soak the crusts and squeeze them dry, and break them up fine, and then season in any way you like, only don't put in any liquid. Before baking the cantons you can tie on their backs a thin slice of salt fat pork. That is called " larding," They look pretty when they have something on them, — leaves of parsley, watercresses, or anything of the kind. PRESSED CHICKEN. Boil one or two chickens in a small quantity of water, with a little salt; when thoroughly done, take all the meat from the bones, keeping the light and dark meat separate; chop fine and season. Put in a pan a layer of dark and light meat; add the liquor it was boiled in, which should be about a cup. Press with a small weight. When cold, cut in slices. POULTRY. 103 CURRIED FOWL A L'INDIENNE. One fowl, one pint stock, three dessertspoons of curry powder, six onions, four ounces butter, one gill milk, three tomatoes, three cloves of garlic, half a lemon, one ounce raisins, weighed before stoning. Rub curry the day before to a paste with a little milk, adding the rest by degrees; let simmer very slowly next day; fry onions, garlic, tomatoes, sliced in butter, then fry pieces of fowl brown ; put all to stew half an hour, except the lemon, and add that last before seasoning. CHICKEN JELLY. One pair of chickens, two tablespoons of Worcestershire sauce, two tablespoons walnut sauce, one tablespoon of salt, half a teaspoon of mace, half a teaspoon of cloves and allspice, ten eggs, two lemons. Boil the chickens till you can pull the meat from the bones. Allow the bones to boil half an hour longer, stand it in a cool place and it will jelly. Next day cut the meat in small pieces, melt the jelly and put the meat in it; add the sauce and spices, boil the eggs hard and cut in slices, also the lemons, line a mould or bowl with these slices, pour in the mixture and let it stand in a cool place ; but not to freeze. The water should just cover the chicken when put to boil. This is a very ornamental dish and keeps good a long time. ROAST TURKEY. Turkey, seasoning, bread-crumbs, quarter of a pound of butter, a little thym<% Choose a nice fat turkey of eight or ten pounds, clean and singe it, wipe carefury Vfh a damp towel but do not wash in water, and fill with dressing which has been prepared as follows : Grate enough dry bread to fill it loosely, not packed tightly ; to this add your butter cut into small pieces, pepper and salt to taste, and about two tablespoons of thyme rubbed fine ; mix all these well together and your dressing is ready for use ; stuff your turkey, tie it well in shape; either lard the top or lay slices of bacon over it ; wet the skin, and sprinkle it well with pepper, salt, and flour. It is well to allow a turkey to remain some time stuffed before cooking. The secret of having a good roast turkey is to baste it often and cook it long enough. A turkey weighing ten pounds should cook three hours and a half at least. The excellence of the turkey depends much upon the frequency of basting it; occasionally baste it with a little butter, oftener with its own drippings. Just before taking it up from the fire or out of the oven, put on more melted butter, and sprinkle over flour; this will make the skin more crisp and brown.