Turkey (8 pounds), ......................................1

Hard Biscuit or Rolls, ..................................12

Pepper - Teaspoonfuls, ..................................1

Salt - Dessertspoonfuls, ................................1

Onions - Medium-sized, ................................1

Celery Seed - Teaspoonfuls, ..........................1

Butter - Tablespoonfuls, ..............................2

Eggs (beaten), ..............................................1

Rub pepper and ,salt into the turkey, inside and out, with the hand. Make a stuffing of the biscuit or rolls grated and the other ingredients. Stuff the day before cooking if the fowl has been well drawn - or if it has been killed and hung up for 24 hours previously. If the turkey is fat, rub a little butter over it; if not, use it more plentifully. If the turkey is tough, steam 2 hours before baking; if tender, put immediately into the roasting-pan, as steaming or parboiling renders it tasteless. After placing the fowl in the pan sprinkle with flour and let the flour brown; then pour over it 1 pint of hot water. Baste frequently. Let it roast slowly about 2 1/2 hours, or until a rich dark brown. Cut up the giblets (already cooked in the pan with the turkey), skim off the fat and serve in a gravy-boat. "AUNT BETTY."

How To Make Roast Duck

Dress and stuff as for roast turkey, only adding 1 small teaspoonful of powdered sage to the stuffing. Serve with acid jelly.