The new Kentucky home cook book

Wash the turkey carefully, rubbing it well inside and out with salt; place it in a pan, with one quart of water, salt, pepper, and one table-spoonful of butter ; cook for two hours, basting frequently; make a dressing of one and onehalf pint of oysters, salt, pepper, one-fourth of a pound of butter, with rolled cracker enough to bind them together. In putting in the dressing, be careful to fill up around the neck, so as to give it a good shape, and fasten up securely by tying a string around the neck to keep in the dressing. Put the liquor from the oysters in the pan, cook the turkey one hour longer, basting frequently. When done, take it up, dredge a little flour in the gravy, add half a pint of oysters, boil a moment, and serve at once. If the dressing is put in at first, the oysters will be tough, and the turkey will have a strong, disagreeable taste. BAKED TURKEY. Have the turkey properly dressed ; wash it carefully, rubbing it inside and out with salt. Make a dressing of rolled cracker or bread crumbs, salt, pepper, and one-quarter of a pound of butter; if you wish, add a little minced onion and sage. When putting the dressing in the turkey, be careful to fill up around the neck so as to make it a good shape. If the turkey is not very fat, before rubbing on the salt or putting in the dressing, pour boiling water over it, to plump The New Kentucky Home Cook Book. it. If the turkey is young and tender, allow ten minutes to the pound for cooking; if old and tough, let it cook longer. Put it in a pan, with one quart of water and salt and pepper; a few slices of middling are a nice addition ; baste it very frequently, and cook it a nice brown all over. Take out the turkey ; dredge a little flour in the gravy, and boil it a few moments. Cut up the giblets, which must be put in the pan when the turkey is first put on; pour the whole into a gravy-bowl. Boil eggs hard ; pour part of the gravy over them, which is very nice, helping one egg with each slice of turkey. DRESSING FOR A TURKEY. Take the crumb of one large loaf of bread rubbed fine, two well-beaten eggs, half a tea-cupful of butter, one teacupful of celery chopped fine, one tea-spoonful of salt, and one of pepper. ANOTHER DRESSING. Take either bread crumbs or rolled cracker, one-fourth of a pound of butter, a little salt, and half a pound of seeded raisins. SCALLOPED TURKEY. Take cold turkey, white and dark meat, cut in small pieces, and rolled cracker or bread crumbs; grease the dish with butter, put in a layer of crumbs, and then a layer of turkey; salt, pepper, and bits of butter; fill up the dish in this way, finishing with the crumbs on top, with a little more butter; pour water or some of the gravy over it; bake half an hour. A little of the dressing mixed in is very nice. TURKEY HASH. Cut the turkey into small pieces, and put them into a stew-pan, with one pint of water, salt and pepper; add the dressing and gravy left; boil twenty minutes; if too thick, add more boiling water; if too thin, put in one dessert- The New Kentucky Home Cook Book. spoonful of flour mixed smoothly in a little cream. Have ready pieces of bread nicely toasted; pour the hash over them, and serve at once. DEVILED TURKEY.