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Devilled Turkey

Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of- 1 tablespoonful pepper vinegar. 1 tablespoonful made mustard. 1 tablespoonful celery sauce. 1 tablespoonful acid fruit jelly. A little salt and pepper. Lay the broiled turkey on a hot dish. Pour the dressing and sift pounded cracker over it.--Mrs. S. T.

POTATO STUFFING FOR TURKEYS AND OTHER FOWLS.

Mash smoothly six good-sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown, in a frying-pan, with a dessertspoonful lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To this add one well beaten egg, stirring till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper.--Mrs. McG.