The age-herald., 1898-12-18

piece of cheese cloth and tie firmly with twine to keep secure and in shape. Place in a stock previously prepared by putting the bones in cold water, with some herbs, an onion peeled and stuck with a dozen cloves and carrot and turnip sliced. Boil the tur- key gently four hours at least, then take it out and remove the cloth and place on dish. Strain the stock, remove the fat and set over the fire.
 TURKEY HARICOT.
 Cut all the dark meat from a large, fat turkey. Stew for a few minutes in little brown gravy soup. Have ready some tur- nips, carrots, celery and onions. Fry them in butter for some time, then add them to the turkey stew and thicken 1t with butter and flour. Season to taste, add little port wine and catsup, and stew the whole until the turkey is thoroughly done. This will be found a delicious Christmas dsh
 GIBLET INTERIOR.
 To make a giblet dressing for roast tur- key, put the giblets and neck in a sauce pan with cold, water, and add an onion salt and pepper and slice of dry bread, that has been made very brown in the oven Boil until the giblets are done, then strain and stock. Chop the gibets fine and put them and the stock back into the sauce pan dredge with a little flour, add the brown gravy from the bottom of the pan in which the fowl was cooked after skim ming off the fat. Serve in a hot gravy boat.
 CRUST FILLING.
 A good old-fashioned stuffing is made by mixing with loaf of stale bread half cup of butter, one egg, salt pepper, sage and thyme or celery to taste, all brought to the consistency of mush by the addition of hot water
 FORCED-MEAT FOR TURKEY.
 five " a yc' al 1naf of bread in cold water until soft. then enclose it in towel and press 1t dry. Place a saucepan with four tablespoonfuls of finely chopped onion over the fire; add one ounce of butter stir and cook five minutes with out browning; add the bread, continue 10 stir, and cook five minutes; turn the bread into dish, and when cold mix 1t with one pound of finely chopped fresh pork from the lon or tenderloin; season with one even teaspoonful of salt one even teaspoonful of pepper, one teaspoonful of thyme and the yolks of two eggs; mix all well together and stuff.
 SCALLOPED TURKEY.
 To scallop turkey. cut the meat from the bones of cold boiled or roasted turkey, re- move the skin and cut the meat fine. Put in the bottom of a buttered dish layer of bread crumbs moistened slightly with milk, or. if it is boiled turkey, use some of the liquor it was cooked in; then spread layer of the minced turkey, with bits of the stuff ing, some pieces of butter and pepper and salt, then another layer of crumbs, and alternate them until the dish is filled. Pour over the whole whatever dressing may have been left, and if there is not enough add a little hot water to it, and season with teaspoonful of Worcestershire sauce. Spread crumbs over the top and scatter bits of butter over them.
 SPANISH DRESSING.
 One quart Spanish chestnuts.
 Two tablespoonfuls butter.
 One teaspoonful salt.
 Pepper to taste.
 Roast the chestnuts, but not too hard Peel, chop and mash them. Work in the butter and seasoning and stuff the turkey with this as you would bread dressing.
 OYSTER SAUCE-
 Put one pint of small oysters with their liquor into saucepan and heat to boiling point. Skim out the oysters and add to the liquor one and one-half cups of milk, and when it Is boiling add one-third of cup of butter creamed with three table | spoonfuls of flour. Season with salt and | cayenne pepper. and let the sauce boil up