water; if wanted to use with the filling. If the fowl is wanted to
cook or steam the day following, do not cut in pieces and let stand in
water over night, as I have known some quite good cooks to do, as that
draws the flavor from the meat and makes it tasteless. If the giblets
are not to be cooked and added to dressing, place them inside the
fowl, tie feet together, and hang up in a cool place until wanted.
When serving a turkey dinner with its accompaniments one finds so many
things to be attended to in the morning, especially if the fowl is
cooked on a Sunday. It will be found a great help to the cook to have
the turkey or chicken stuffed with bread filling the day before it is
to be roasted, ready to pop in the oven in the morning.

BREAD FILLING AS AUNT SARAH PREPARED IT

Chop the cold, cooked liver, heart and gizzard into tiny dice; add
this to a bowl containing one quart of crumbled stale bread, seasoned
with 1 teaspoonful of salt, 1/4 teaspoonful pepper, 1/2 of a small,
finely-minced onion, 1/4 teaspoonful sweet marjoram and a teaspoonful
of chopped parsley. Stir into the crumbs 3 tablespoonfuls of melted
butter, moisten all with one egg beaten with 2 tablespoonfuls of milk.
Sir all together lightly with a fork. Fill the body of the chicken,
put a couple of spoonfuls of this dressing into the space from which
the craw was taken, tie the neck with a cord, sew up the fowl with a
darning needle and cord, after filling it. (Always keep a pair of
scissors hanging from a nail conveniently near the sink in your
kitchen, as it saves many steps.) The secret of _good filling_ is not
to have it _too moist_, and to put the filling into the fowl _very
lightly_; on no account press it down when placing it in the fowl, as
that will cause the best of filling to be heavy and sodden. Rather put
less in, and fill a small cheese cloth bag with what remains, and a
short time before the fowl has finished roasting, lay the bag
containing the dressing on top of fowl until heated through, then turn
out on one side of platter and serve with the fowl. Instead of the
chopped giblets, add 2 dozen oysters to the dressing, or a few
chestnuts boiled tender, mashed and seasoned with butter, pepper and
salt and added to the crumbled bread. This makes a pleasant change. Do
not use quite as many crumbs if chestnuts or oysters are added. Place
fowl in covered roasting pan, put a couple of pieces of thinly-sliced
bacon on the breast of fowl, pu