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and wipe out the Interior, then the outer skin, paying special attention to those parts covered by the wings and thighs. Fill the body with the prepared stuffing and also put a lit tle in at the neck. Thread a long trussing needle with stout twine. Take a stitch at one end of the low er opening, tie the end firmly and sew up carpet fashion. Draw the flap of skin at the neck over on the back and fasten with a single stitch. Turn the tips of the wings under the upper joints so that they are firmly flxed. Run the needle through the wings and body to the opposite side, then back again through the body half an Inch from the first stitch, draw up the two ends of the twine and tie firmly. Press the thighs up well on each side of the body and again run the needle through all and back again in the same way as with the wings and tie firmly. Run the the needle through drumsticks; in making the return stitch run it right through the pope's nose, then tie. If this trussing has been well done It will be found an easy matter to remove the strings before serving by severing them on the opposite side to that on which the knot has been tied and pulling out by the knotted ends. For a simple bread stuffing for a medium-sized turkey cut off all the crust from a large loaf of bread at least two days old. Rub the crumb fine and mix with It a scant table spoonful of salt, one-third of a tea spoonful of pepper, one tablespoon ful of chopped parsley and one heap ing teaspoonful of powdered thyme, Melt one-half cupful of butter and mix it well with the seasoned bread, Oyster, chestnut or celery stufllng may be made by using a smaller amount of crumbs and substituting an equivalent amount of boiled chestnuts, chopped celery or small raw oysters, omitting the thyme and parsley. Have the oven very hot. Rub the turkey all over with a little soft butter and dredge with salt and pepper. Place on its back in a pan, using a rack and propping It on either side with stale bread or po tatoes. Put In the oven and In ten minutes baste thoroughly with but ter and water. Do this every quar ter of an hour. If there Is a possl blllty of the fat burning In the pan pour In from time to time a little boiling water. A turkey weighing eight pounds will take three hours and is done when the legs will read ily separate from the body. For very large birds It Is best to cover the breast, and legs with several thicknesses of paper. Cranberry Jelly. Pick over and wmsh sufficient ber ries to measure two quarts, them in Put a largo granite stewpan with two pounds of granulated sug ar and one pint of water. Cover closely and bring quickly to the boiling point; boll for ten minutes without stirring then skim and press through a seive, molds and set away in a cold pan try.—Table Talk. Pour into wetted Indian Pudding. Two quarts milk, 10 tbsp sifted meal, salt, 1 tbsp ginger, half tbsp cinnamon, 4 tbsp sugar, 1 c molasses! 1 c dried plums. Scald 1 pt of milk and add meal stirring until there lumps, add other Ingredients bake 4 hours In slow oven. onr rn no, Pnmpkin Pies. i ~ . , , . inr ( h Ut wm UmPk p n 1 n rl i lgS , about an Inch wide. Peel, and steam until tender. Rub through sieve and set i In oven to dry off the water and are and ... . . . . make them richer. Add milk until of consistency of thick batter. three quarts add five eggs, a tea spoon of salt, and ginger and cinna mon to taste. Cover the plates with rich pie crust—fill with pumpkin and bake slowly till it is firm in the middle. An old recipe. spoon pail of warm water does very eltec five work. This is good also for washing paint, as it seems to cu and dissolve the dirt. Always wipe off with a clean dry cloth attei washing. Query—Can you give m e a recipe for what is called Everlasting yeast."—Housekeeper, Answer—Pare and slice two good sized potatoes, cover with plenty of Home Department. Query—what do you find best for —Mrs. L. W. Some of the patent pre washing windows. Answer— parations are very good—but a table of kerosene in a two quart water. When well cooked, mash very fine, putting either through a potato ricer, or a fine seive. Then add from 3 pints to 2 quarts of water, according to size of baking, Rut in this y 2 cup sugar, and 2 tablespoons of salt, and a yeast cake which has been well dissolved in % cup of warm water. Set in a warm place to work. A small cup should be taken out after the yeast is well worked each time and kept in a cool place as a "starter" for the next yeast. If yeast Is made at least twice a week and the starter kept where it is quite cool, it will keep almost indefinitely. In case of sour * n g however, it may again with a yeast cake as described above. When made with the yeast cake however. It will work several hours fore bread can if made the other way. All the water necessary for mixing the bread is be started need to longer be be set, than supposed to be put In the yeast. It is needless to say that good yeast is the foundation of good bread, and prize bread has been made sev oral times from this yeast recipe, In using this yeast we have good results In making our bread Into a large loaf at first. When enough flour has been mixed with the yeast to make a batter about as stiff as for cake, beat hard and well for least ten minutes. This makes the bread fine grained and tender, Query—Can you tell me what I can do to keep the ginghams for my little girl's dresses from fading —Young Mother, at Answer—Make _ a strong brine, heat boiling hot and before making up, dip the goods In this. This will also serve the purpose of shrinking the always well to do. Delicate colors should al ways be washed in water only slight ly warm with a good quality of white soap and hung in the shade to dry. Query—Can you give me a recipe for plain gingerbread. Mrs. L. M. O. Answer—Here Is one one I have used for twenty-five Ä years: One cup New Orleans molasses, 3 cups flour, ^ cup shortening scant, 1 cup water in which dissolve, 1 teaspoon cooking soda, salt and level table spoon ginger.—Mrs. H. T. W. » FlowerW I ^ Plants for the Window Garden. A few blooming plants do more .„.[° bri shten the living room of our ! homes at a small expense than one thing. Why is it that tively few Idaho homes beautified? Any number of simple f. arden Plants are a welcome addi Lon to the sunny windows and T shall speak of several with which I have been most 1 any compara are thus successful. Geraniums. These are perhaps the most common and yet most satisfactory plant tOftor the average window garden. For a really successful winter blooming plant the geranium slip should be started in the spring, allowed to grow as rapidly as possible, but not bloom, through the summer, and be brought into the house early in the Such a plant should bloom al most continually winter months, is started in the fall and given a sunny location it should be bloom ing well by spring; such a plant should be repotted in early summer and if kept from blooming until fall will be a grand flowering plant the next winter, grown summer may also be lifted into pots, pruned severely and allowed several weeks rest in a cool shady place. Narcissus and Daffodils. One of my favorite flowers for the window garden is the narcissus; perhaps because I have been so suc fall. throughout the If, however, a slip Plants that have been in the border through the cessful in growing them and because the bright yellow double globes brighten one's rooms so wonderfully during the dull winter days. The old standby Von Sion and the large trumpet Emperor are very easy to grow. The bulbs may be obtained of almost any florist or seedsman and cost about 50 cents per dozen. They should be potted at once—the sooner the better, three large bulbs to a five inch pot. The soil should be rich, though if manure is used it must be very well rotted. Provide at least an inch of drainage and for this I often use the small bits of charcoal picked from the ash pile. When potting narcissus plant so that the top of the bulb is level with the top soil; water the pots well and place in cool dark cellar. The bulbs need to root for several months and should be brought to the light about the Plant about a SPREAD YOUR BREAD WITH Lucern Butter ABSOLUTELY PURE AND WHOLESOME Lucern Co-operative Creamery Company CALDWELL, IDAHO first of the year. When brought to the light they must not be placed in too dry and sunny a window the flower buds blast. If you ha '" never tried narcissus in you r W j n dow garden let me urge you to have some this winter. lest Crocus. Another bulb that gave me pleasure last winter was the crocus. great purple I planted one dozen in a fern dish, gave them the same treat ment as the narcissus and they warded me beautifully. Petunias and Other Annuals. If you have any petunias in re your garden still uninjured by frost, by all means pot one or two plants.' in my window one plant bloomed tinually from about the middle of con Buy your Meats of IDAHO MEAT CO. Caldwell, Idaho Fresh and Smoked Meats of all Kinds Fish, Poultry and Game In Season