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Dress the turkey at least twelve hour before cooking; when ready to cook, rub the turkey with pepper and salt inside and out;if the turkey is fat ruba little butter over it, if not, use more butter; stuff with a dressing made of grated bread crumbs, butter, salt and pepper, extract _of celery or celery seed. If turkey is tough, steam until tender, and then sprinkle with flour and bake brown, basting frequently, if it is tender, do not steam. ‘Time for cooking is twenty minutes to the pound. IRISH PULLER: PARTRIDGE ON TOAST. Dry pick the partridge, singe with paper, cut off head and legs at first joint, drain, split down the back, soak in salt water five or ten minutes; drain and dry with a cloth; rub with butter and a little salt and black pepper; place on broiler and turn often, dipping two or three times into melted butter; broil about twenty minutes. Have ready buttered toast cut into squares, large enough for bird. _ Serve the birds on the slice of toast. Cook squabs or any tender birds by this. GRANDMA, [ 25 | TURKEY SANDWICHES. Cut slices of cold turkey as thin as possible, dip in plain salad dressing, place between slices of stale bread, press together and serve. Mrs. HENRY SCOTT, Girard, Ala. BEEF PATTIES. Chop fine some cold beef and potatoes; beat two eggs and mix with meat and add a little milk, melted butter, salt, and pepper. Make into cakes and fry. 3 Mrs. HENRY SCOTT, Girard, Ala. LAMBS' SWEETBREADS IN SHELLS. Boil sixteen lambs’ sweetbreads, using care not to overdo them; when cold cut them into dice, and mix with them one-third of their quantity of cooked mushrooms, keeping them covered; pour a little bechamel sauce into a sauce pan; allow to reduce, gradually mixing it with the cooking stock of the lambs’ sweetbreads, so as to get a half-brown sauce, when it thickens and coats the spoon, put the mushrooms and sweetbreads in with it and remove it from the fire at once; secure some large table shells, fill them with a mixture, smoothing it on the top; sprinkle grated bread crumbs over; pour one tablespoonful of warmed butter into each, and bake until browned in a quick oven. Arrange the shells on a fancy paper over a dish, and serve. Mrs. J. &. CARR. TO ROAST AN OLD HAM: Wash, and soak all nightin cold water; put on to boil in enough cold water.to cover, change water two or three [ 26 | times by pouring off water and adding boiling water; let - boil slowly until done, then set aside to cool in the water in which it was boiled; when cold take off skin, — make a batter of cracker crumbs and sweet milk, put on thick all over the fat side and bake until a nice brown. Mrs. JAs. Day. TO ROAST A PARTRIDGE. Dress nicely, pour hot salt water over, dry with cloth, rub with butter, salt and black pepper; wrap up carefully in thick, white writing paper and dip in water till outside of paper is wet; cover with hot embers and cook as you would a corn ash cake. This is fine for a camp hunt. M. EH. McCown. SQUIRREL STEW. Boil three squirrels and a slice or two of fat bacon until about half done, then add six ears of corn (cut from the cob), a good lump of butter, a little salt, red and black pepper to taste, some small bits of pastry (as you do in old fashion chicken pie), keep covered and cook until well done. Chicken can be cooked in the same way. GRANDMA. ROASTED TURKEY STUFFED WITH CHESTNUTS. Singe, draw and truss the bird as fcr roasting; peel fifty or sixty chestnuts; blanch them in boiling water until the inner skin can be easily removed and then boil them until soft; drain and chop them very fine; empty two marrow bones, and cut the marrow into small pieces; mix these and the chestnuts together; season the mixture of [ 27 |