Pick and draw the fowl, wash well in 2 or 3 waters, wipe dry, dredge with a little flour inside and out, sprinkle with pepper and salt, prepare a dressing of bread and cracker crumbs; stuff and bake from 2 to 3 hrs.; baste frequently while roasting; stew the giblets in a saucepan. Just before serving, chop fine, take up fowl when done, add the giblets and broth to gravy of the roast fowl. Thicken with a little flour previously wet with the water; boil up and serve in a gravy dish. Roast chicken and turkey should be accompanied with celery and jellies. - Mrs. Joseph King, Kenilworth, 111.

Variation I

Select a young turkey. Singe, draw, and wipe the birds inside and out; washing destroys the flavor. Truss the turkey and place it in a baking-pan; brush the breast with melted butter. Bake it for 2 hrs. if the turkey weighs about 8 or 9 lbs. If stuffing is desired of chestnuts, make it as follows: Shell, blanch and boil them tender; Mash, season with salt, pepper and butter. For bread stuffing, spread the slices with butter, dust with salt and pepper and cut them into blocks. For oyster stuffing, mix with the bread blocks 20 fine drained oysters. By many it is thought that poultry is best roasted without stuffing. The meat is more highly flavored and juicy. - Mrs. A. E. Whitney, 1760 Edge-water Place, Chicago, 111.

Roast Turkey With Oyster Dressing

Di ess the turkey carefully and rub thoroughly, inside and out, with salt and pepper.

Stuffing

Cut off the crust of a loaf of stale bread and soften by pouring warm water on it. Squeeze out the water, add 1/2 lb. melted butter, 1 teaspoon of salt and 1/2 of pepper; drain off liquor from a qt. of oysters, bring to a boil, skim and pour over the bread crumbs. Mix all thoroughly, and, if dry, moisten with a little sweet milk; add the oysters. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add 1/2 pt. of hot water, and roast, basting twice. Turn until browned on all sides, and about 1/2 hr. dredge with a little flour.

Gravy

Pour off most of the fat in the pan and add boiled chopped giblets, and the liquor in which they were cooked, place 1 heaping tablespoon of flour in a pt. bowl, mix smooth with a little cream; fill up bowl with rich milk and add to the gravy in the pan: boil several minutes, stirring constantly, and pour into the sauce bowl. Serve with cranberry sauce. - Mrs. E. D. Kelley. Winnetka. 111.