Roast Turkey.
A turkey weighing eight or nine pounds.
4 tablespoonfuls of butter.
Salt, pepper, flour.
Double the amount of dressing given for roast chicken.
Prepare and cook the turkey the same as directed for roast chicken; cooking it, however, two hours and a half. It makes a pleasant change to stuff the crop with a mixture prepared as for sausage cakes. Fill the rest of the body with the usual dressing.