The new Annie Dennis cook book

Clean and prepare a medium-sized turkey for roasting. Cut two onions in pieces, and put in sauce-pan with one ounce of butter and color slightly. Grate a pound of stale bread; add this to the onions with the gizzard and liver chopped fine, one-fourth of a pound of butter, and salt and pepper to taste, and mix lightly together. Stuff turkey with this mixture, sew up the opening and put to roast with a little butter on top, and a half teacupful of water. Roast in a moderate oven, allowing fifteen minutes to the pound, basting frequently. Renew the water as often as necessary, using boiling water for the purpose. When ready to serve, thicken the gravy with a teaspoonful of butter rubbed with a teaspoonful of flour. Stir until the proper consistency. Canvas Back Duck Dress and rub inside and out with salt and pepper. Roast in a hot oven twenty minutes to the pound, basting with a teacupful of water and a tablespoonful of butter. Serve hot, with thin slices of fried hominy, and currant jelly. Sweetbread Stuffing, for Turkey or Chicken Soak a set of sweetbreads in cold, salt water for half an hour ; then drain and blanch with boiling water, and remove the membrane and pipes, if there are any. Place over the fire, in enough boiling water to cover, adding one teaspoonful of salt. Cook until tender— ^fifteen or twenty minutes — and remove from the fire. Make an ordinary bread dressing, as directed. Chop the sweetbreads fine, and break into them two raw eggs; stir lightly with a fork, and mix quickly into the bread dressing as directed, and proceed to stuff the fowl. Roast Duck with Olive Sauce Have carefully dressed one large, plump duck. Rub inside and out with salt. Cut into small pieces, without paring, one or two cooking apples; with this stuff the duck. Place it in a roasting pan with two-thirds of a teacupful of boiling water and half teaspoonful of butter, and cover carefully. Place in hot oven ; after five or ten minutes reduce the temperature of the oven ; cook twenty minutes to the pound. Baste frequently ; if necessary, replenish the hot water in the pan. When tender remove the cover and rub the fowl with half teaspoonful of butter, put back in the oven and brown briskly. Remove from the roasting-pan to a hot dish to be carved, or on which it is to be served, remove the apple stuffing (which is used to give flavor to the meat, but is fit for no other use). Garnish with parsley or endive and sliced lemons. For the sauce, place the pan v/ith the gravy on top of the stove, and stir into it a teaspoonful of butter, and one of flour which have been rubbed together to a smooth paste. Stir until smooth and of a creamy consistency. Have ready twelve olives, which have been carefully peeled, as one would peel an apple from the stones. Stir into the sauce one tablespoonful of the liquor from sugared cherries, and just before turning into the sauce bowl, stir in the olive rings. One two pound duck will serve five persons. Chicken Terrapin, in Timbales For twelve persons: One large hen, one pint of cream, or rich sweet milk, one heaping tablespoonful of butter, two tablespoonfuls of flour, one can of mushrooms (culls) half teacupful of sherry, one teaspoonful of salt, quarter teaspoonful of white pepper, same of cayenne, one can small French peas, twelve timbales.