Miss Parloa's new cook book and marketing guide

Break twelve sticks of macaroni in pieces about two inches long ; throw them into one quart of boiling water, add a table-spoonful of salt and half a table-spoonful of pepper. Boil rapidly for twelve minutes * then take up, and drain off all the water. Season with one table-spoonful of butter and one teaspoonful of salt. After the fowl have been singed and cleaned, stuff with the macaroni. Truss them, and then pin in a floured cloth and plunge into enough boiling water to cover them. Boil rapidly for fifteen minutes ; then set back where they will just simmer for from one and a half to two and a half hours. The time of cooking depends upon the age of the birds. Serve with an egg or Bechamel sauce. The quantity of macaroni given is for two fowl. Plain boiled macaroni should be served with this dish. Boiled Turkey with Celery. Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfulsof butter and two eggs. Stuff the turkey with this ; sew up and truss. Wring a large square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it boil rapidly for fifteen minutes ; then set back where it will simmer. Allow three hours for a turkey weighing nine pounds, and twelve minutes for every additional pound. Serve with celery sauce. The stuffing may be made the same as above, only substitute oysters for celery, and serve with oyster sauce. Boiled Turkey. Clean and truss the same as for roasting. Rub into it two spoonfuls of salt, and put into boiling water to cover. Simmer gently three hours, if it weighs nine or ten pounds, and is tender. If old and tough it will take longer. Serve with oyster, celery or egg sauce. Pour some of the sauce over the turkey, and serve the rest in a gravy boat. Roast Turkey. Proceed the same with a turkey as with a chicken, allowing one hour and three-quarters for a turkey weighing eight pounds, and ten minutes for every additional pound. Roast Turkey with Chestnut Stuffing and Sauce. Clean the turkey, and lard the breast. Throw fifty large chestnuts into boiling water for a few minutes ; then take them up, and rub off the thin, dark skin. Cover them with boiling water, and simmer for one hour; take them up, and mash fine. Chop one pound of veal and half a pound of salt pork very fine. Add half of the chestnuts to this, and add, also, half a teaspoonful of pepper, two table- spoonfuls of salt and one cupful of stock or water. Stuff the turkey with this. Truss, and roast as already directed. Serve wTith a chestnut sauce. The remaining half of the chestnuts are for this sauce. Boned Turkey. Get a turkey that has not been frozen (freezing makes it tear easily) . See that every part is whole ; one with a little break in the skin will not do. Cut off the legs, in the joints, and the tips of the wings. Do not draw the bird. Place it on its breast, and with a small, sharp boning knife, cut in a straight line through to the bone, from the neck down to that part of the bird where there is but little flesh, where it is all