Cut the drumsticks and wings from the body and take off all the meat remaining on the breast. Also use any pieces that has been left over. Disjoint the rump-piece, splitting it down the back and cutting each piece in two, thus making 4 pieces of the back. Place all these pieces in a kettle, add 3 or more tablespoons of the stuffing. Add water to half the height of the turkey in the kettle, cover the kettle tightly and set it in a moderate heat. Cook at least 45 minutes, stirring often and adding more water, enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter and serve. Do not cut the meat from the bones. The turkey should stew so slowly that it will only be thoroughly warmed, and it should in no case fall from the bones. The large body part of the turkey is never used except for soups. - Mrs. C. E. Worth, Wheeling, 111.

Warmed Over Turkey With Rice

Cook some rice in bouillon, with salt, pepper, 2 onions, a clove of garlic, and a bay leaf. When nearly done, add to it the left-over cold turkey, cut into pieces. Boil slowly until the rice is thoroughly cooked and the turkey is warmed sufficiently, and serve. - Mrs. A. C. Christy, Glen View, 111.