drippings with two tablespoonfuls of browned flour, mixed with one cup
sweet cream.

OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one quart of oysters;
put them into stew pan; add half cup butter; pepper and salt to taste;
cover closely; let come to a boil, and serve with the turkey and
dressing.



TURKEY AND DRESSING. MRS. U. F. SEFFNER.

A good-sized turkey should be baked two and one-half or three hours,
very slowly at first. Turkey one year old is considered best. See
that it is well cleaned and washed. Salt and pepper it inside. Take
one and a half loaves of stale bread (bakers preferred) and crumble
fine. Put into frying pan a lump of butter the size of an egg; cut
into this one white onion; cook a few moments, but do not brown. Stir
into this the bread, with one teaspoon of salt and one of pepper; let
it heat thoroughly; fill the turkey; put in roaster; salt and pepper
the outside; dredge with flour and pour over one cup water.



BONED TURKEY. MRS. R. H. J.

Boil a turkey in as little water as possible until the bones can be
easily separated from the meat; remove all the skin; slice, mixing
together the light and dark parts; season with salt and pepper. Take
the liquor in which the fowl was boiled, having kept it warm; pour it