TO ROAST A TURKEY

Wash the turkey thoroughly, and rub with a little salt and pepper ; hav* ready a filling made of bread toasted until crisp, and moistened with water ; season rather highly with pepper, butter, and a little salt ; put in a pan with one quart of water ; put in the gizzard, etc.; dredge well with flour, and baste fre- quently. It requires three hours to cook a large turkey ; a small one, one and a half hours. Cut up the giblets- and serve in the gravy, which will be sufficiently thickened by the flour with which the turkey was dredged. — Mrs. Martin.