Mix one cup of roasted and fine-ground peanuts with one cup and one-half of highly seasoned mashed potatoes. Add one beaten egg, and form the mixture into small sausage-shaped rolls, rolling each one in flour. Roll on a hot pan, greased with bacon fat, or bake in a very hot oven, until the outside of the sausages is lightly browned. Pile in the center of a dish, and garnish with curls of toasted bacon, placed on a border of shredded lettuce.
Roast Turkey
Clean, stuff and truss a twelve-pound turkey, that, when cooked, may rest on the wings level on the platter, the drumsticks close to the body. Rub all over with salt and dredge with flour. Cover the breast with thin slices of salt pork. Set on a rack in a baking-pan (a "double roaster" gives best results). Turn often, at first, to sear over and brown evenly. For the first half hour the oven should be hot, then lower the heat and finish the cooking in an oven in which the fat in the pan will not burn. Cook until the joints are easily separated. It will require three hours and a half. Add no water or broth to the pan during cooking. For basting use the fat that comes from the turkey during cooking.
Turkey Stuffing
Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and one tablespoonful and one-half of poultry seasoning to three cups of cracker crumbs; mix thoroughly and add three-fourths a cup of melted butter.
ROAST TURKEY
Garnish the Roast Turkey with Stuffed Onions
Parboil eight choice onions about one hour. Remove from the water and cut out a circular piece from the top of each to form cups. Chop, fine, the pieces of onion; add an equal measure of cold, cooked ham, salt and pepper to season, one-fourth a cup, each, of fine, soft crumbs and melted butter and mix thoroughly. Season the inside of the cups with salt, then stuff with the prepared mixture. Bake slowly about half an hour, basting with melted butter. Serve decorated with celery tips.