TO BAKE A TURKEY

Wash the bird and rub it all over with salt and pepper. Make a stuffing of bread crumbs or of oysters, according to the directions given below. Fill the bird, not stuffing it too tightly, and remember to stuff the craw^ well, sewing or tying up the opening. Dredge with flour. Pour into the pan two pints of water, or if stuffed with oysters, their liquor and water enough to make two pints. Baste very frequently. Twenty minutes to a pound is about the right length of time to bake it, but something depends on the oven, as some ovens bake much quicker than others. When ihe turkey is done, and is a rich brown, remove it from the pan. Pour off some of the fat from the gravy in the pan, and thicken with a little browned flour. Mince the giblets and add to the gravy, or if desired with oysters; mince half a dozen of them and add them to the gravy.