Wash and clean the turkey, stuff it with tart apples, cut into quarters, to which a half cup of dried currants and half cup of bread-crumbs or rye nuts have been added. Sew it up, flavor and cover with sliced salt-pork or bacon. Fill the pan one-third full of boiling water, add onions, cover and roast from two to three hours. Add more water, if necessary. Serve with cranberry sauce. Use the gravy left in the pan the next day, with steamed potatoes or rice, for breakfast or dinner. TURKEY STEW. Cut off the wings, neck, and legs, before roasting the turkey. Put to boil with a small veal bone, add the giblets and stew until tender. Prepare a butter sauce from the broth. Flavor with onion and parsley. TURKEY IN GELATINE. Prepare like turkey stew, and finish like chicken in gelatine. RIBS OF PORK WITH APPLE FILLING. Prepare the same as turkey, sew the ribs together and roast two to three hours. STUFFED TURKEY NECK. Cut off the neck from a large turkey. Stuff it with a bread dressing to which the giblets, fat and liver of the turkey have been added. Roast it in the same pan with the turkey or prepare it for another meal. LIGHT BREAD DRESSING FOR TURKEY OR CHICKEN. Remove the crust from a small loaf of graham bread. Crumble up the soft part and mix with chopped parsley, onion, garlic, thyme, marjoram, sage, salt, one well beaten egg and one-half cup of finely chopped fat of the bird, or suet. This is sufficient for an 8-pound turkey. This dressing is especially good for people with delicate stomachs. BOILED BACON. Select firm, eastern bacon. Wash thoroughly with cold and warm water. Let it come to a boil, throw away the water and pour on some fresh water. Boil about an hour. Let it cool on a platter and use the next day. Warm, fat meat is not wholesome for a delicate stomach. FRIED BACON. Parboil the bacon for one-half hour. Follow directions for boiled bacon. Let it cool and slice for frying. If the bacon is preferred raw, pour some boiling water over sliced bacon, let stand 5 minutes, pour off the water and fry or broil in the oven. LEAF LARD. Chop some leaf lard very fine and let it stand in cold water for several hours, or over night. Fry in an iron skillet, with apples and onions, until crisp and brown. Strain the lard into a bowl and serve the residue warm with stale black bread. Spread the lard on black bread. BACON FAT. Remove the fat from boiled or fried bacon and spread on stale black bread. Combine with raw apples. This is good for breakfast. CHAPTER III. FISH, CHEESE AND EGGS.