The national course in home economics

Stuff the turkey with rich dressing, when done remove to platter, surround with small, fried sausages and chestnuts cooked in broth. Put a handful of water cress at each end of the platter, and serve with a wellthickened giblet sauce. Matie Higbie. BRAISED TURKEY. Truss and stuff as for roasting, using a forcemeat made of minced chicken, mushrooms and sweetbreads, in addition to the bread; lard the breast with fine square shreds of fat salt pork; place the turkey in a stewpan, breast uppermost, with sliced vegetables and sufficient broth to cover. Set it on top of the stove, and as soon as it begins to simmer put into the oven and cook slowly for an hour and one-half. Baste occasionally with the gravy. Garnish the turkey with stoned olives and thicken the gravy. Mrs. Jane Hall. BONED TURKEY. This is a difficult thing to attempt, but very nice when accomplished. Clean the fowl, as usual. Have a very sharp-pointed knife, begin at end of wing, pass the knife down close to the bone, cut all the flesh from the bone, leaving the skin whole. Pass the knife down each side of the breast bone and up the legs, keeping close to the bone. Split the back half way up, and carefully draw out the bones. Fill the places whence the bones are removed, with a stuffing restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lay a few strips of fat bacon on the top, basting often with salt and water, and a little butter. A glass of port wine added to the gravy is liked by some. When serving carve across the fowl in slices, and add tomato sauce. Mrs. Fanny Holmes. PHEASANT. Prepare as you would any game; lard, rub with salt, wrap in grapevine leaves and roast from an hour to an hour and a half in plenty of butter to keep them juicy and tender. The pheasant is one of the greatest dainties of the table. Malendy. JELLIED GOOSE. (German Style.) One young (not too fat) goose, two well-cleaned disjointed calves' feet, two heaping teaspoons white pepper-corns, same amount of allspice, several large onions, four bay-leaves, one carrot, one parsley root, part of a celery root, rind and juice of one lemon, salt, enough white-wine vinegar to give it a sour taste, almond oil. Take the whole goose, head, neck, heart, lungs, gizzard and feet (scald and skin the feet), together with the calves' feet, put in a granite pot, cover with water and boil, carefully skimming it until it looks clear, then add the spices, vegetables, lemon and the vinegar, boil until the meat is well done, remove the fat as it rises and strain boiling hot through a flannel (white) bag to cool. (It must taste piquant and spicy.) After the meat has cooled separate the meat from the breast bone, cut it in narrow, bias strips, cut the legs in the joints, likewise the rest of the goose, add the head, neck, feet, etc., put all together in a porcelain dish, well oiled with almond oil or greased with lard. Now free the jelly of every particle of fat, remove all that is clear, melt it and pour gradually over the meat. Do not turn it out until ready to serve. It must be stiff enough to keep the shape of the form, but not hard and sticky. Mrs. Etta Hover. ROAST GOOSE.