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with a small quantity of salt and stuff the turkey with it; cover the breast with a sheet of buttered paper; lay the bird on a baking-pan, and rost it in a hot oven, basting it constantly with butter. When nearly cooked take the paper off the turkey, sprinkle over some flour and a little salt, and baste it with butter until frothed and browned. When cooked, place the bird on a hot dish; pour a little chestnut sauce over it, and serve with a sauceboatful of rich brown gravy, and a sauceboatful of bread sauce. Mrs. J. O. CARR. No. 2 BRACEBRIDGE SAUSAGE—GOV. CARR. Forty pounds meat, one and-a-half ounces sage, four ounces sugar, six ounces salt, two ounces black pepper, half ounce red pepper, a small box of Bell’s Poultry Seasoning, if procurable. The meat should be at least one-fourth fat. Mrs. F. S. SPRUILL. SAUSAGE, To every twenty-two pounds of meat, put ten ounces of salt, three large tablespoonfuls of ground black pepper, and the same of sage, mix salt, sage, and pepper together; spread meat on table, sprinkle seasoning over it and grind twice. ; Mrs. A. M. CARR. CORNED BEEF-BRINE. To one-quarter of beef, put four gallons of water, one ounce saltpetre, one gallon of salt, one quart of molasses, or three pounds of brown sugar. Mix well. [ 8 J SWEETBREADS WITH TOMATO SAUCE. Sweetbreads may be boiled until tender, salt should be sprinkled over them while hot, then dip in raw egg and cream, then cracker crumbs, and boil in hot lard until light brown. Prepare tomato sauce by mashing and straining fresh or canned tomatoes, boil, then add teaspoonful corn starch or flower with red pepper and salt. First pour this dressing on the dish or plate then place the sweetbreads and garnish with parsley. CROQUETTES A L'ONE. Boil chicken slowly until tender; chop dark and light meat together until fine as possible; to half pound chopped meat, make a thick cream sauce of two ounces butter, two ounces flour, half-pint of rich chicken stock, half-pint cream or milk, teaspoonful salt, one teaspoonful celery salt, one teaspoon chopped parsley, one teaspoon lemon juice, half saltspoon white pepper, one pinch red pepper. Put this sauce into the meat part at the time until pretty stiff; let stand awhile as meat will absorb more of the sauce. Shape croquettes and roll into lightbread crumbs, take two eggs, yellow and white beaten together and dilute with six tablespoonfuls milk; dip croquettes into egg, then again in bread crumbs seasoned with salt and pepper. Don’t begin tofry croquettes until the lard is boiling. | Mrs. MoFFIT. CHICKEN CROQUETTES. One pint of white meat of very tender chicken chopped fine; half pint cream, one tablespoonful butter, two tablespoonfuls flour; rub butter and flour into a paste [ 29 ] and stir into boiling cream until smooth and thick. ‘Take from fire and add meat while hot and beat until thoroughly mixed, to th’s add tablespoonful chopped parsley, half teaspoonful onion juice, teaspoonful salt, dust of nutmeg, one teaspoonful celery salt, white and red pepper to taste; put this into your refrigerator until very cold and hard; mold into shape of a pear; beat yolks of three eggs until light, add three tablepoonfuls warm water, and dip pears first in egg, then in grated cracker crumbs, again in egg and drop in boiling cottolene until a golden brown. Into each pear stick a clove with a piece of curled parsley and serve on buttered toast with green peas. Mrs. JAS. H. HORNER, Oxford, N. C. UNION BIRDS SAUCE.