Professor Walter's Recipes of Yesteryear

Oyster Dressing (Fourteen Portions) ~ 1917

6 Cups Stale Bread Crumbs
1/2 Cup Melted Butter
2 Teaspoons Salt
1/2 Teaspoon Pepper

Mix the ingredients in the order given, adding the oysters cleaned and drained from the liquor. Fill the turkey and sew up a needle and thread.

Roast Turkey (Fourteen Portions) ~ 1917

1 Twelve Pound Turkey

The turkey should be thoroughly cleaned and washed in a pan pan of water to which one teaspoon of soda has been added to each two quarts of water. Wash the inside with a cloth, rinsing thoroughly, allowing plenty of water to run through the turkey. Dry well and stuff. Season all over with salt, pepper and butter. When baking, lay the fowl first on one side then on the other until one-half hour before taking from the oven. Then it should be turned on its back, allowing the breast to brown. A twelve pound turkey should be cooked three hours in a moderate oven, basting frequently.