with a cloth, rinsing thoroughly, allowing plenty of water to run through the turkey. Dry well and stuff. Season all over with salt, pepper and butter. When baking, lay the fowl first on one side, then on the other until one-half hour before taking from the oven. Then it should be turned on its back, allowing the breast to brown. A twelve pound turkey should be cooked three hours in a moderate oven, basting frequently. Oyster Dressing (Fourteen portions) 6 C-stale bread crumbs ½ C-melted butter 2 t-salt ½ t-pepper 1 pt. oysters Mix the ingredients in the order given, adding the oysters cleaned and drained from the liquor. Fill the turkey and sew up with needle and thread. Preparing the Giblets Wash thoroughly the heart, liver and gizzard. Cut through the thick muscle of the gizzard and peel it slowly without breaking through the inside lining. Cut the heart open, and remove carefully the gall bladder from the liver. Wash carefully again, and soak ten minutes in salted water. Cook slowly until tender, in one cup of water. More water may be needed. Cut fine, and add to the gravy. Save the stock. The Gravy 1 C-stock 2 T-flour 1 T-cold water ¼ t-salt For each cup of liquor, which is left in the roasting pan, add one tablespoon of flour. Mix the flour with two tablespoons of cold water, add the liquid slowly, and cook two minutes. Add one-fourth of a teaspoon of salt, and the giblets. Serve hot. Creamed Onions (Six portions) 2 C-cooked onions 1 C-white sauce Cook the onions in one quart of water in an uncovered utensil until tender. (About fifteen minutes.) Drain and add one cup of white sauce. Serve hot. Plum Pudding (Six portions) 2 C-soft bread crumbs ¼ t-soda ¼ t-cloves 1 t-cinnamon ¼ t-salt ½ C-suet ½ C-molasses 4 T-"C" sugar 1 egg
[294]
