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Roast Turkey (Other fowl having been well)

Turkey or other fowl having been well drawn, washed anci dried with a towel, rubbed with salt and pepper, stuffed and sewn up, the legs and wings carefully skewered in place, put it in the oven, with the giblets, and about a quart of water in the pan. Bake until done, basting often, being careful not to burn it. The browning is done at the last. It will require three hours to roast a large turkey or a goose, and not much less for a brace of large ducks. XV. Baked Ham.

THE ham is first boiled. Very few persons know how to boil a ham. Wrap the ham in clean straw, or fill in around it in the pot with clean oat-straw. Add a clove or two of garlic (not a whole garlic), cloves, mace, allspice, thyme and pepper to the water in the pot. Add also a quart of cider and boil until done. If the water in which the ham is boiled is one-half old sound cider so much the better. Let it stand in the liquor until cool. If it is to be served without baking, skin and garnish with whole cloves stuck in the fat, and such other garnishing as may suit the taste. But a ham is better if baked after boiling.