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Roast Turkey

Remove the crusts from a stale loaf of bread. Break the loaf in the middle and grate or rub the bread into fine crumbs.

Season highly with salt and pepper. Add a cup of diced celery, cooked tender.

With a fork mix celery and seasoning well through the crumbs, then sprinkle over and through them three or four tablespoons of melted butter. With a spoon put the prepared crumbs in the place from which the crop was removed until the breast becomes plump. the remaining crumbs in the body. Do not pack the crumbs closely in either crop or body, but allow room for them to swell when moistened by the steam from the turkey in cooking. Fold back the wings. Press the legs close to the body, crossing the drumsticks in front of the tail. With small skewers and strong cord fasten in proper shape. Place the turkey, back up, on a rack in the roasting Put pan. When the back is browned turn the turkey over, and when the breast and sides are nicely browned, baste with a thin gravy every ten or fifteen minutes until the fowl is cooked. An eightpound turkey will cook thoroughly in two hours. Use the water in which the celery was cooked to make basting gravy for the turkey.-Emma P. Ewing.