The housekeeper's companion

down tight, and run a skewer through the wings to fasten them to the body. Lay it in the roasting-pan, and for an eightpound turkey allow not less than three hours* time, a ten or twelve pound one needing four. Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away. Melt a heaping tablespoonful of butter in the water and baste very often. The secret of a handsomelybrowned turkey lies in this frequent basting. Dredge over the flour two or three times, as in general roasting directions, and turn the turkey so that all sides will be reached. When done, take up on a hot platter. Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen. Stir a tablespoonful of brown flour into the gravy in the pan, scraping up all the brown, and add slowly the water in which the giblets were boiled, which should be about a pint. Strain on to the chopped giblets, and taste to see if salt enough. The gravy for all roast poultry is made in this way. Serve with cranberry sauce or jelly. Roast or Boiled Chickens. — Stuff and truss as with turkeys, and to a pair of chickens weighing two and a half pounds each, allow one hour to roast, basting often, and making a gravy as in precedent recipe. Boil as in rule for turkeys. Roast Duck. — After cleaning, stuff as in rule given for poultry dressing, and roast — if game, half an hour; if tame, one hour, making gravy as in directions given, and serving with currant jelly. Birds. — Small birds may simply be washed and wiped dry, tied firmly, and roasted twenty minutes, dredging with flour, basting with butter and water, and adding a little currant jelly or wine to the gravy. They may be served on toast. • Boiled Turkey. — Clean, stuff, and truss the fowl selected, as for a roasted turkey. The body is sometimes filled with oysters. To truss in the~ tightest and most compact way, run a skewer under the leg-joint, between the leg and the thigh, then run through the body and under the opposite leg-joint in the same way; push the thighs up firmly close to the sides; wind a string about the ends of the skewer, and tie it tight. Treat the wings in the same way, though in boiled fowls the points are sometimes drawn under the back, and tied there. The turkey may be boiled with or without cloth around it. In either case use boiling water, salted as for stock, and allow twenty minutes to the pound. It is usually served with oyster sauce, but parsley or capers may be used instead. Boned Turkey. — This is a delicate dish, and is usually regarded as an impossibility for any ordinary house-keeper; and, unless one is getting up a supper or other entertainment, it is hardly worth while to undertake it. If the legs and wings are left on, the boning becomes more difficult. The best plan is to cut off both them and the neck, boiling all with the turkey, and using the meat for croquettes or hash.