The new Annie Dennis cook book

Begin at the neck with a sharp pointed knife, cut through the skin the entire length of body. Scrape away all the meat from the backbone and sides, making a cut across the pope's nose, taking it off whole. Turn the flesh back from the bone while working, take off the leg and wing on one side before touching the other, free wishbones and collarbones, at same time removing crop and windpipe. When the ridge of the breastbone is reached it is better to cut off a thin layer of cartilage with the skin than to run any risk of breaking through. Scrape flesh and when the boning is finished lay the bird open on a damp cloth and bring every part to proper position. Where meat is thick shave off slices to place on thinner portions that the meat may be a uniform thickness. Spread over all a layer of forcemeat an inch thick, place on this a layer of tongue, pork and veal, or pork tenderloin, dotted with truffles cut in small strips, put a layer of very thin slices of fat pork on top; bring the sides together carefully and sew from end to end, roll firmly in cloth and place in a braising pan with two sliced onions and carrots, two teaspoonfuls salt, trimmings of the meat, parsley, a dozen peppercorns, three stalks of celery, a blade of mace and a clove; pack the crushed bones of the turkey around and cover with white stock. Bring to a boil quickly, then cook slowly three or four hours. Cool in the liquor, take off the cloth and roll it again closely, press under a heavy weight. Reduce the stock to three pints, strain, cool, remove the fat and clear, reheat. Soak two-thirds of a package of gelatine in a cup of cold water for twenty minutes, strain, add the hot broth; strain one-half pint into a mould and the remainder into two pans ; color one with one teaspoonful and the other with two teaspoonfuls of caramel. Use the jelly when stiff to garnish the turkey, with peas, canned mushrooms and fancy cut vegetables. Garnish also v/ith celery tips and groups of forcemeat balls. The giblets may be used for forcemeat balls. Chop them very fine, mix with an equal bulk of bread crumbs, allow one teaspoonful of butter to each cupful of the mixture, season highly, moisten with one egg yolk, make in balls the size of a hickory nut and brown in hot butter. Watercress Garnish Pick and wash well the cress, dry it thoroughly and season with a little oil, vinegar, salt and pepper. Grouse au Cresson Pick, singe and truss the bird, tying a piece of sliced bacon over the breast of each ; roast for fifteen minutes, and serve garnished with watercress and fried bread crumbs. Serve with sauce and gravy. Venison. (Old Kentucky Huntsman's Recipe.) Take a haunch of venison, put in a large kettle, cover with water, and boil until tender; drain off the water, put half a pound of butter with salt and pepper in the kettle, set over a moderate fire and let brown, first on one side and then on the other. Venison •cooked in this way retains its natural flavor, and will be found delicious. Fricassed Rabbit