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Have the turkey nicely cleaned and placed in salt water for a few minutes, then fill with a stuffing of bread, butter, salt, pepper and parsley. Tie the legs and wings and then pin up in a cloth. Drop a little salt in the water, which should not boil too fast. Serve with drawn butter and 4 eggs chopped and some parsley. It may be served with oyster sauce. To Roast Ducks. Wash the ducks and rub with salt and pepper; put them in a •pan with 1 pint of cold water and cook 3 hours. Toast the bread for the filling and crush with a rolling pin. Season highly with pepper, salt and chopped onion. Baste often. To Roast a Goose. Prepare the same as for ducks. Sage, thyme and parsley may be added to the dressing. It requires only a little butter. Cook 3 hours. Remove nearly all fat that drips from the goose, as it will make the gravy too oily. Add the giblets to the gravy. Deviled Turkey. Place the wings and legs of cold turkey on a greased gridiron and brown slowly on both sides. When done place on a hot dish and pour over it a sauce made of one dessertspoon each of vinegar, mustard, pepper sauce and currant jelly. Season with pepper and salt. Giblets With Sauce. Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and % slice onion. Let them brown, then add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice, 1 small carrot chopped fine, salt and pepper, boil % hour, then serve. Chestnut Dressing for Turkey. Bemove the shells and skins from 2 quarts of large roasted chestnuts, mash them, add 1 ounce of melted butter, season with salt and pepper. If desired, can add 1 teaspoon of olive oil. Mix well and stuff turkey as with bread dressing. Pishpash of Lamb. Cut lamb from bone and chop, put a layer in bottom of baking dish, then layer of thinly sliced tomatoes and a layer of stale bread crumbs ; season with salt, celery salt and pepper ; have bits of butter over top and enough new milk to moisten. Bake about 20 minutes. Meat Balls. Grind 1^ pounds of round steak, % pound of salt pork, 5 crackers. Mix meat with 1 chopped onion, 2 eggs and 1 pint milk, season with pepper and salt. Fry in hot butter. Quail a la New Orleans. Dress as many quails as there are to be covers. Dry them and put the liver inside again with 1 heaping teaspoon of butter and salt to taste. Wrap each bird in 2 thin slices of salt pork; tuck a leaf of sage under the wing. Wrap each bird in well buttered thick white paper. Boast half an hour in hot wood ashes. Remove the paper, serve with gravy and add to it 1 wine glass of Sauterne wine. Serve with French peas. Broiled Squab. The bird should be full grown. Singe, draw and split down the back. Crack the large bones, flatten and season with salt and pepper and broil slowly. Serve on dry toast with hot melted butter poured over. Garnish dish with watercress. Wild Turkey or Wild Goose. Pluck carefully, not to tear the skin. Draw and wipe, but do not wash it. Cut off head and truss like fowls (larding improves them, or can fasten thin slices of fat pork over the breast or put 2 tablespoons of butter in each bird, either way is good.) Baste every 5 minutes. Parboil the liver and pound to a paste with butter, cayenne pepper and salt. Toast nice slices of bread, remove the crust and spread with this paste about 10 minutes before serving. Place on the birds and serve with brown gravy. Wild Grouse. Is prepared similarly to the domesticated ones, except they should be seasoned more highly. They are nice stuffed with chestnuts. Stuffed Partridge. Wash birds and leave them whole. Put in pan, dredge with