The household (of the Detroit free press)

Wash, dry and stuff with a dressing of dry bread, soaked in water, pressed out and mixed with salt, pepper, thyme, butter and an egg. Sew up the turkey snugly, and put in a pan with a little water ; roast slowly, allowing three hours for a ten-pound turkey. When commencing to brown, rub over with a little butter to keep the skin from blistering ; boil giblets in water, chop fine and put in gravy. BONED TURKEY. With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife until the wings and legs are reached. These unjoint from the body, and, cutting through to the bone, turn back the flesh and remove the bones. When bones are removed, the flesh may be re-shaped by stuffing. Many leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat made of cold lamb or veal, and a little pork chopped fine, and seasoned with salt, pepper, sage or savory, and the juice of one lemon ; sew into shape, turn ends of wings under, and press the wings close to the back, and tie all firmly, so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the top, and bake until thoroughly done, basting often with salt and water and a little butter. Carve across in slices and serve with jelly, cranberries, or tomato sauce. SCALLOPED TURKEY. Cut the meat from the bones of a cold turkey, remove the skin and gristle, and chop the meat fine ; put on the bottom of a buttered dish a layer of cracker crumbs, moisten with milk, then spread a layer of the minced turkey with bits of the stuffing, pepper, salt and small pieces of butter ; then another layer of crackers, and so on, until the dish is nearly full. Before putting- on the upper crust pour in the gravy left from the turkey, cover with a crust of cracker crumbs soaked in milk, seasoned with salt, pepper, butter, and beaten up light with two eggs ; spread it over the top and bake well. TO STUFF TURKEYS WITH OYSTERS. Cut one dozen small gashes in the fleshy part of the turkey, on the outside, and in different places, and press one whole oyster in each gash; then close the skin and flesh over each oyster as tightly as possible. Stuff the inside of the turkey as usual. TURKEY PATTIES. Mince part of the breast fine, season with salt, nutmeg, grated lemon, white pepper and a little butter warmed ; fill the patties and bake. One great defect in preserving fruits is overboiling ; of course they must be done through, but strawberries and the small fruits, such as raspberries, are spoiled if more than slightly cooked. Over sugaring is quite as great a defect as overboiling. Pound for pound of sugar to fruit is hardly a good rule to go by, because it differs so entirely in sweetness. For currants and plums this amount may be used, but for other fruits the sweetness becomes cloying. A fair rule in preserving sliced or whole fruit is to make a syrup of one and one-half pounds of sugar to one of water, which in volume should be once and a half more than that of the fruit.