Roast Turkey

Fill the inside with stuffing of pork sausage meat, and tie the skin of the neck over the back with stout string. Put a piece of buttered paper over the breast. Place the bird on the spit and set it at some distance from the fire. Baste it frequently with butter melted in the dripping pan, and flour it occasionally. When nearly done take off the paper and dredge it with flour. Serve it with brown gravy poured over it, and garnish with forcemeat balls. Bread sauce.

Apple Custard

Peel and core eight large juicy apples, and boil them till tender, in clear water. Take them out and pulp them smooth through a sieve; add one-quarter pound sifted sugar and the grated rind of two lemons. Put the mixture into a deep dish, about half filling it; beat the yolks of four eggs light, and add half a teacupful of white sugar, and stir into a quart of sweet milk; stir this over the fire until it is quite thick, and let it cool; when cold, pour it over the apples. Whip the whites of the eggs to a stiff froth and pour over the top.

Cocoanut Puffs

The whites of three eggs beaten very light, a teacupful of fine white sugar, a tablespoonful of corn-flour. When these ingredients are mixed, put the mixture into a custard saucepan or a jug, set in a pan of boiling water, and stir constantly for twenty minutes; then take it off the stove and add one-quarter pound grated cocoanut. When well mixed, drop in teaspoonfuls on buttered paper. Bake in a very slow oven, as they must not brown at all.

Sugar Puffs

Take the whites of four eggs and beat them to a strong froth, and add as much very fine rolled and sifted sugar as will make it into a stiff paste; add a few caraway seeds, a little rosewateror lemon essence to flavor the mixture. Beat it well for one hour, and then sift sugar on a sheet of white paper, and drop the mixture on it the size of a sixpence. Bake them carefully in a slow oven, and they will be very white.

Compote Of French Plums

Boil four ounces rice in a pint of milk until tender, add four ounces sugar and half a gill of cream, and one-half ounce isinglass dissolved in a little hot milk, pour into a border mould and let set; boil one pound sugar in a pint of water for five minutes, throw in one pound French prunes, and let boil ten minutes, color the syrup with a few drops of cochineal, and set away to get cold; dip the border in warmwater, and turn out; put the stewed plums in the centre and the syrup round, then it is ready for table.

Compote Of Pears

Pare and core eight cooking-pears, place them in a stewpan with half a pint of water and two pounds sugar, four cloves, and a small piece of cinamon and a piece of lemon-peel, boil until the pears are tender, then strain the syrup, color red with cochineal and lay in the pears; let get cold; dish up in a glass dish with a little plain whipped cream on the top.

Orange Tarts

Grate a little of the outside of an orange, squeeze the juice into a dish, put the peel into water, and change it often for four days, then put it into a sauce-pan of boiling water on the fire; change the water twice to take out the bitterness, and when tender wipe and beat them fine in a mortar. Boil their weight in double refined sugar into a syrup and skim it; then put in the pulp and boil all together till clear. When cold put it into the tarts, squeeze in the juice, and bake them in a quick oven. Con-serve of orange makes good tarts.