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 Prepare the bird for the oven, following directions given under Roast Turkey; put on rack in dripping pan, but pour in 2 cups water with 2 tablespoons butter, adding 2 teaspoons salt and 1 teaspoon pepper; put into hot oven, baste frequently, and let it roast quikcly, without scorching, allowing about 20 minutes for each pound of bird; just before roasting is finished, add 2 tablespoons butter to water in pan, and when it melts, baste with it, dredge bird with flour, baste once again, and let it finish browning; serve up fowl on hot platter. Serve gravy separately, and provide cranberry, or other tart sauce. Bread and Bread Making | Griddle Cakes and Waffles | Cereals and Cereal Products | Soups and Chowders | Salads and Salad Dressing | Relishes and Sauces | Meats | Poultry and Game | Fish and Seafoods | Eggs and Cheese | Sandwiches and Cold Meats | Vegetables and Garden Fruit | Cake and Cake Making | Pies and Pastries | Desserts and Frozen Ices | Beverages and Cold Drinks | Candy and Candy Making 
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