Miss Parloa's new cook book and marketing guide

One turkey weighing eight pounds before being boned, will serve thirty persons at a party, if there are, also, say oysters, rolls, coffee, ices, cake and cream. If the supper is very elaborate the turkey will answer for one of the dishes for a hundred or more persons. If nothing more were gained in the boning of a bird, the knowledge of the anatomy and the help this will give in carving, pay to bone two or three chickens. It is advisable to bone at least two fowls before trying a turkey, for if you spoil them there is nothing lost, as they make a stew or soup. Aspic jelly : One and a half pints of clear stock — beef if for amber jelly, and chicken or veal if for white ; half a box of gelatine, the white of one egg, half a cupful of cold water, two cloves, one large slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak gelatine two hours in the cold water. Then put on with other ingredients, the white of the egg being beaten with one spoonful of the cold stock. Let come to a boil, and set back where it will just simmer for twenty minutes. Strain through a napkin, turn into a mould or shallow dish, and put away to harden. The jelly can be made with the bones of the turkey and chicken, by washing them, covering with cold water and boiling down to about three pints ; by then straining and setting away to cool, and in the morning skimming off all the fat and turning off the clear stock. The bones may, instead, be used for a soup. Roast Goose. Stuff the goose with a potato dressing made in the following manner : Six potatoes, boiled, pared and mashed fine and light ; one table-spoonful of salt, one teaspoonful of pepper, one spoonful of sage, two table -spoonfuls of onion juice, two of butter. Truss, and dredge well with salt, pepper and flour. Roast before the fire (if weighing eight pounds) one hour and a half; in the oven, one hour and a quarter. Make gravy the same as for turkey. No butter is required for goose, it is so fat. Serve with apple sauce. Many people boil the goose half an hour before roasting, to take away the strong flavor. Why not have something else if you do not like the real flavor of the goose ? Roast Duck. Ducks, to be good, must be cooked rare : for this reason it is best not v o stuff. If, however, you do stuff them, use the goose dressing, and have it very hot. The better way is to cut an onion in two, and put into the body of the bird ; then truss, and dredge with salt, pepper and flour, and roast, if before the fire, forty minutes, and if in the oven, thirty minutes. The fire must be very hot if the duck be roasted in the kitchen, and if in the oven, this must be a quick one. Serve with currant jelly and a sauce made the same as for turkey.