place them inside the fowl, tie feet together, and hang up in a cool place until wanted.  When serving a turkey dinner with its accompaniments one finds so many things to be attended to in the morning, especially if the fowl is cooked on a Sunday.  It will be found a great help to the cook to have the turkey or chicken stuffed with bread filling the day before it is to be roasted, ready to pop in the oven in the morning.

BREAD FILLING AS AUNT SARAH PREPARED IT

Chop the cold, cooked liver, heart and gizzard into tiny dice; add this to a bowl containing one quart of crumbled stale bread, seasoned with 1 teaspoonful of salt, 1/4 teaspoonful pepper, 1/2 of a small, finely-minced onion, 1/4 teaspoonful sweet marjoram and a teaspoonful of chopped parsley.  Stir into the crumbs 3 tablespoonfuls of melted butter, moisten all with one egg beaten with 2 tablespoonfuls of milk.  Sir all together lightly with a fork.  Fill the body of the chicken, put a couple of spoonfuls of this dressing into the space from which the craw was taken, tie the neck with a cord, sew up the fowl with a darning needle and cord, after filling it. (Always keep a pair of scissors hanging from a nail conveniently near the sink in your kitchen, as it saves many steps.) The secret of good filling is not to have it too moist, and to put the filling into the fowl very lightly; on no account press it down when placing it in the fowl, as that will cause the best of filling to be heavy and sodden.  Rather put less in, and fill a small cheese cloth bag with what remains, and a short time before the fowl has finished roasting, lay the bag containing the dressing on top of fowl until heated through, then turn out on one side of platter and serve with the fowl.  Instead of the chopped giblets, add 2 dozen oysters to the dressing, or a few chestnuts boiled tender, mashed and seasoned with butter, pepper and salt and added to the crumbled bread.  This makes a pleasant change.  Do not use quite as many crumbs if chestnuts or oysters are added.  Place fowl in covered roasting pan, put a couple of pieces of thinly-sliced bacon on the breast of fowl, put two cups of hot water in the pan and set in a very hot oven for the first half hour, then reduce the heat and baste frequently.  An ordinary eight-pound turkey takes from two to three hours to roast; a chicken takes about twenty minutes to the pound.

When the fowl has been sufficiently roasted, remove from pan to a hot platter.  Pour off some of the fat in the pan and add a small quantity of milk to the broth remaining.  Thicken with flour, for gravy, season with salt and pepper and sprinkle one teaspoonful chopped parsley over gravy after being poured into the gravy boat ready to serve.  The yolk of one egg added makes a richer gravy to serve with chicken.

FRIED CHICKEN WITH CREAM GRAVY