Roast Turkey
Dress and wash well, rub both the inside and outside with salt and pepper, and fill the body and breast with dressing, and with a cord tie a piece of clean, white muslin over the opening and tie a cord tightly around the neck; when ready for the oven take one-half pound of butter and mix with flour enough to make a paste and spread onehalf of it over the outside of the turkey, and when about half done spread on the other half; bake in a moderate oven, allowing twenty minutes to the pound; baste frequently; a covered pan is better, removing the cover just long enough to brown nicely. Stew the giblets in a saucepan; when done, chop fine, add the water in which they were boiled to the gravy of the roast turkey, also the chopped giblets, and thicken with flour.