done.

SQUAB EN CASSEROLE

Take fowl and brown in a skillet the desired color, then add to this
enough water (or soup stock preferred), put it in casserole and add
vegetables; add first those that require longest cooking. Use mushrooms,
carrots, small potatoes and peas. If you like flavor of sherry wine, add
small wine glass; if not, it is just as good. Season well and cook in
hot oven not too long, as you want fowl and vegetables to be whole. You
may add soup stock if it is too dry after being in oven.

ROAST TURKEY

Singe and clean the turkey the same as chicken. Fill with plain bread
stuffing or chestnut stuffing. Tie down the legs and rub entire surface
with salt and let stand overnight. Next morning place in large drippings
or roasting-pan on rack and spread breast, legs and wings with one-third
cup of fat creamed and mixed with one-fourth cup of flour. Dredge bottom
of pan with flour. Place in a hot oven and when the flour on the turkey
begins to brown, reduce the heat and add two cups of boiling water or
the stock in which the giblets are cooking, and baste with one-fourth
cup of fat and three-fourths cup of boiling water. When this is all
used, baste with the fat in the pan. Baste every fifteen minutes until
tender; do not prick with a fork, press with the fingers; if the breast
meat and leg are soft to the touch the turkey is done. If the oven is
too hot, cover the pan; turn the turkey often, that it may brown nicely.
Remove strings and skewers and serve on hot platter. Serve with giblet
sauce and cranberry sauce. If the turkey is very large it will require
three hours or more, a small one will require only an hour and a half.

STUFFED TURKEY NECK (TURKISH STYLE)

Take neck of turkey, stuff with following: One-quarter pound of almonds
or walnuts chopped fine and seasoned with chopped parsley, pepper and
salt, put two hard-boiled eggs in the centre of this dressing; stuff
neck, sew up the ends and when roasted slice across so as to have a
portion of the hard-boiled egg on each slice; place on platter and
surround with sprigs of parsley.

*STUFFINGS FOR MEAT AND POULTRY*

TO STUFF POULTRY

Use enough stuffing to fill the bird but do not pack it tightly or the
stuffing will be soggy. Close the small openings with a skewer; sew the
larger one with linen thread and a long needle. Remove skewers and
strings before serving.

CRUMB DRESSING

Take one tablespoon of chicken fat, mix in two