Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

tightly to the body before placing the turkey in the dripping pan with nearly a pint of water. Have a brisk fire and baste the turkey at least every fifteen minutes with these drippings. This frequent basting is of great importance as it keeps in the juices and allows thorough cooking. Turn the turkey two or three times during the cooking. During the last half hour dredge with flour and butter freely. The crisp pasty look so desirable and appetizing comes from this. Cook gizzard and liver in a sauce pan on the stove until thoroughly tender, then chop very fine and put them in the gravy to boil thoroughly in the dripping pan in the gravy which is delicious, and to be served from a tureen. DRESSING FOR TURKEY. From MRS. W. H. FELTON, OF GEORGIA, Lady Manager. Bread crumbs and cold rice, equal quantities; season with pepper, onion and salt to taste, mixing well with cup of butter and yolks of three hard boiled eggs; dress the outside with circles of white hard boiled eggs and sprigs of parsley or celery. HOW TO COOK CHESTNUTS. From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager. Two quarts of water to one quart of fresh chestnuts. If dried they should be soaked several hours in cold water. Boil from three- quarters to one hour. Abut five minutes before they are done add a handful of salt. Peel and skin, serve hot, browned in butter, or cold with salad dressing and equal parts of chopped celery. When parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys. GAME WILD DUCK IN MARYLAND. From MRS. WILLIAM REID, of Maryland, Lady Manager. Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes. They should be well browned on the outside, but the blood should run when cut with a knife. Unless underdone the flavor of the duck is destroyed. Fried hominy is