Roast Turkey

ing a good roast turkey is to stun u palatably, to baste it of ten and to cook it long enougli. A small turkey of Beven or eight pounds should be roasted or baked three liours at least. A very large turkey should be cooked au hour longer. After the turkey ia dresssd.season it well, sprinkling peppar and salt on the inside ; stuff it and tie it well in shape; either lard the tep or lay slices of bacon over it; wet the skin, and sprinkle it well with pepper, salt and flour. It is well to ailow a turkey to remain some time stuffud beiore cooking. Tour a little boiling water into the bottom of the dripping pan. Just bef ore taking it out of the oven put on it melted butter, and sprinkle over more flour; this will make the skin moro crisp and brown. Wliile the turkey is cooking, boil the gibleis well; chöp them fine, and inash the liver. Wheu the turkey is done, put it on a hot platter. Fut the baking pan on the fire.dredge in t little flour, and when cookedstir in a little boiling water or stock ; stram it, strain olï every partiële of fat, add the giblets; season with saltand pepper. ilche3tnut stuflïng is used, add some boiled chestnuts to this gravy. It is excellent. .