The standard book of recipes and housewife's guide, comprising as complete cook book

Remove tendons from the legs, singe and draw the turkey; remove pin-feathers, wash and dry carefully ; fill with stuffing if desired ; cover the breast with thin slices of salt pork, scored lightly and fastened in place with strings or small skewers, and set on the rack of a baking pan into a hot oven. Turn the bird often that the heat may sear over the outside uniformly and thus keep the juices within. When this has been accomplished, that is, in about fifteen to thirty minutes, add a little hot water and drippings to the pan and as soon as possible reduce the temperature to that of ordinary baking. Baste every ten minutes, dredging with flour after each basting. When half cooked add salt to the flour. When the joints will separate easily, the cooking is completed. Three hours are required to roast a ten-pound turkey. When the fowl is nearly cooked, remove the pork from the breast, baste with a little butter melted in hot water and return to the oven for final browning ; baste several times or until the desired color is attained. Garnish with water cress, cover the ends of the drum sticks with paper frills. Serve, at the same time, Giblet Sauce made of the browned flour in the pan, additional flour if needed, the water in which the giblets were cooked, and the giblets chopped, but not too fine. In America cranberry sauce accompanies this roast ; in England gooseberry sauce is in evidence. CHICKEN AND SWEETBREAD CROQUETTES. Add to a sweetbread cooked, cooled and chopped, not too fine — enough chopped chicken to make one pint in all. Melt one-fourth a cup of butter, addhilf a cup of flour and cook until frothy ; then add gradually, stirring constantly, one cup of chicken stock, well seasoned with vegetables and sweet herbs, and one-third a cup of cream. Season to taste with salt and pepper; add one egg, well beaten, and the chopped meat. Set aside to become cold, then shape, apply egg-and-bread crumbs and fry in deep fit ; drain on soft paper. Serve with mushroom sauce in a boat. -17 The birds should be kept at such a distance from the fire that the flesh may be fully heated before the surface becomes browned. Then move slowly nearer the fire, so that the heat may fully penetrate the flesh. The birds should be basted occasionally with their own drippings, or with melted butter slightly seasoned. Catch the drippings on pieces of thin, crisp toast laid in the pan, one small slice for each bird. When nearly cooked, dredge the birds lightly with flour and cracker or bread crumbs. This unites with the juices and makes a beautiful brown crust. The process should, if the fire be brisk, occupy about twenty minutes for a partridge, thirty for a grouse, fifteen for a snipe, plover, or woodcock. Serve each bird on a slice of toast, in covered hot dishes. This is the simplest way of cooking every variety of game birds. ' Broiled Game. — Partridges, split in the back, and broiled over a bright fire, with a dressing of salt, pepper and butter, make an excellent dish. Care must be taken not to cook them too fast, or the same difficulty above mentioned, of browning the outside before the flesh is warmed through, will result. The fire should not be too hot, nor the gridiron rest too near it. In-all cases game should be served pn hot dishes.