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While the turkey is cooking, boil the giblets well, chop them fine, and mash the liver. When the turkey is done, put it on a hot dish. Put the baking pan on the fire, dredge in a little flour, and when cooked stir in a little boiling water or stock; strain it, skim carefully, add the giblets, season with salt and pepper. Besides the gravy, always serve cranberry jelly with turkey. A SIMPLE WAY OF PREPARING BONED TURKEY OR CHICKEN. Boil the fowl in as little water as possible, until the bones can easily be separated from the meat. Remove all of the skin, slice and mix together the light and dark parts, prepare a dressing as for roast turkey, put upon the fire to melt the butter, then mould into a round ball and put the meat all around it. Boil down the liquid in which the turkey cr chicken was boiled, then pour it on the meat; wrap it tightly in a cloth, press it with a heavy weight for a few hours. When served, it is cut into thin slices. BOILED TURKEY WITH CELERY SAUCE. The best turkeys marketed in New York are those called mutton-fed; they are always in prime condition, and are worth the slight advance in price over the ordinary turkey. To boil a turkey have it carefully plucked, singed and wiped all over with a towel wet in cold water ; after it is wiped cut off the head and neck close to the body, first cutting the skin down the back of the neck, so as to leave the breast skin entire; throw away the windpipe and crop. To draw the bird make a cut under the leg where it can be concealed in trussing the bird, and then loosen the entrails from the body of the bird ; this can easily be done by pressing the back of the fingers close against the inside of the carcass and cautiously breaking the thin covering of the intestines away from the bones ; after the turkey is drawn, carefully wash a bunch of celery in plenty of cold salted water ; cut the tender stalks in half-inch bits, put the celery into the turkey, with a heaping teaspoon of salt and a liberal dust of cayenne, and sew up and truss the turkey. After the turkey is stuffed and trussed, put it into a large saucepan with enough boiling water to cover it, add two teaspoons of salt and a small dried red pepper, or a teaspoon of peppercorns, keep the saucepan covered, and boil the turkey slowly until it is tender, which will be in about ten minutes to each pound, from the time it begins to boil. When the turkey is done take it up, remove the cords or skewers used in trussing, and serve it hot, with a sauce made as follows: When the turkey is nearly done, put in a small saucepan over the fire a heaping tablespoon each of butter and flour, and stir them together until they begin to bubble; then gradually stir in about a pint of the broth in which the turkey has been boiling ; when the sauce is stirred quite smooth season it palatably with salt and pepper and serve it in a sauce-boat with the turkey. MINCED TURKEY WITH POACHED EGG.