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Roast Turkey, with Truffles

Truffles must be peeled, chopped and pounded in a mortar; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it. This dressing is usually placed in the turkey two days beforehand, to impart its flavor to the fowl. Lay thin slices of fat bacon over the breast of the turkey, cover it with half a sheet of white paper, and roast two hours. Chestnuts dressed in the same way as truffles are found an excellent substitute.--Mrs. S. G.