Sew it up carefully in a cloth, place in a kettle of the proper shape, cover with boiling water, adding the broken bones, three pounds fresh lean beef, parsley, thyme, onions and two dozen whole black peppercorns, with salt to the taste. Simmer three hours, then take it from the water and remove the towel. Carefully remove all discolorations and settlings of the water from the turkey. Scald a clean cloth, wrap it up again; place it on its back, put a dish over it with a weight on it and set it in a cool place till next day. Unwrap and remove the twine with which it was sewed. Glaze it with a little meat jelly; just before the jelly congeals sift over a little cracker browned and pounded; decorate with meat jelly and serve. Directions for preparing meat jelly follow.--_Mrs. S. T._ MEAT JELLY FOR BONED TURKEY. As soon as the water in which the turkey was boiled is cold, take off all the fat and strain it, put it in a porcelain-lined kettle; two ounces gelatine, three eggs, with shells, a wine-glass of sherry, port or madeira wine; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Cut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them.--_Mrs. S. T._ CHICKENS. These, whether for boiling or roasting, should have a dressing prepared as for turkeys. Six spoonfuls of rice boiled with the chickens will cause them to look white. If the water is cold when they are put in, they will be less liable to break. They are improved by boiling a little salt pork with them. If not thus boiled, they will need salt. For broiling, chickens should be split, the innards taken out, and the chickens then washed. Broil very slowly till done, placing the bony side down; then turn it and brown the other side. Forty minutes is the medium time for broiling a chicken. For roast chicken, boil the gizzard and liver by themselves, and use the water for gravy.--_Mrs. Col. W._ ROAST CHICKEN. Chicken should never be cooked the same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. Rub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful butter, a little salt, pepper and parsley. Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy. Some persons think ground ginger a more delicate flavoring for the dressing than pepper.--_Mrs. S. T._ TO BOIL CHICKEN.