The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1872-01-10
RECIPES.

liz NEWT
ROAST TURKEY. Marion Harland, who
has written the best household manual OF
the day, gives the following method as the
most successful in her experience Alter
drawing the turkey, rinse out with seVerai
waters, and in next to the last mix a Tea
spoonful of soda. The inside of a fowl, eS-
pecially if purchased in the market, Is
sometimes very sour, and imparts an I'M
pleasant taste to the stuiling, il not 10 the
inner part of the legs and side-Dones.
The soda will act as corrective, n Is
moreover very cleansing. Fill the pouy
with this water, shake we'll. empty 1t OUT,
and rinse with fair water. Then prepare a
dressing of brcad-crumbs, mixed with Dut-
ter, pepper, salt, thyme, or sweet marloranl,
and wet with hot water or milk. lou may,
if you Ike, add the beaten yolk OF TWO
eggs. \ little chopped sausage Is csteelneG
an Improvement when well Incorporated
with the other ingredients. o., mlnce a
dCZcn oysters and stir into the dressing
and, if you are partla! to the, taste, wet Inc
bread-crumbs with the Oyster-liquor. Inc
effect upon the turkey-meat, particularly
that of the breast, is very pleasant. sun
the craw with this, and tie a string llSht-
" about the neck, to prevent the escape OF
the stuffing. Then ill the body OF inc
turkey, and sew it up with a strong thread
This and the neck-string are to De removes
when the fowl is diShed. In rcastlng, il
your fire is brisk, allow about ten minutes
to a pound but it will depend very lhnGn
upon the turkeys age whether this rue
holds good. Dredce it with flour before
roasting, and haste often /; at first with put
ter and water, afterward with the gravy IN
the d~ripping-pan. Ii you roast in an oven
and lay the turkey in the pan, put III WIZ
4 teaeuo o: hD5 " atcr. Many roast al
ways upun a grating PLACED on top OF tht
pan. In that case the boiling water steams
the under part o. the fowl, ard prevents
the skin from drying too fast or cracking
Roast to 4 fine brown, and II 1t threatens tt
darken too RAPIDLY, lay a sheet of white pa
per over it until the lower part is also done,
Stew the chopped giblcts in just enough
water to cover them, and when the turkey
is lifted from the pan, add these, with the
water in which they we've boiled. to thu
~drippings thicken with a spoonful o
Drowned flour, wet with cold water to pre-
vent Jumping. boil up once. and pour into
the gravy, boat. If the turkey is very fat
skim the drippiugs well before putting i:
the giblets. Serve with cranberry sauce
Some lay fried oysters in the dish AROUND
the turkey.
Here is The New Englald method: Select
a fine, plump, yellow-skinIed turkey. weigh
ing from ten to twelve pounds. Examine
it thoroughly to see that all the pin-fsather'
are taken out hold it over a blaze to singt
anv fine hairs that may remain; wash l
thoroughly inside and cut. and rub 1t oyel
with salt. Take the giZzIrd, heart, ant
liver, put them into cold water, and let then
boil until tender. When done, chop then
very fine. Take stale bread, or the large
Dn,n,, .-,.l-,rs aud urnta nr rhan thprp
Add salt, pepper. and some sweet herb, !
liked, to the brcaI-crumbs; after which bca
up two eggs with which to moistcn tn,
crumbs add and mix thoroughly with thi
the chopped "inwards," not forgetting e
put in salt and butter. Fill the insiIc OF III,
turkey with the dressing, taking care tina
the neck or crop il made 10 look plump. anC
sew the openings. drawing the skin tightly
together. Then rub Il little butter ove'
your turkey, and lag it upon the CRATE o
your mCat-pan. Cover the bottom Of The
pan well with boiling water. After q halt
hour. haste the turkey by pouring oycr i
the crazy that has begun 10 form in Ia,
pCH. Repeat the bssting once In about III
teen minutes. II an oven OF average tenn
pcraturc, a underground turkey viii roquir,
at least three hours; but every oven has IL
own way of baking, and the cook must b,
governed By it,.
The roast goose il To be prepared in The
same manner rs the turkey. The drcSsin.
should Ice made OF mashed potatoes. sea.
sorcl with salt. pepper, and sage, or Onions.
if according to the taste OF the family
Make giblcI salcc b. boiling the UPWARDS
until very tender, chOpping them fine, and
adding them to a gravy made by using The
( l;uuor in which they were boiled thlckCncI
with flour. ard 10 which has been added ont
ounce Of butter, and pepper and salt 10 sui
the taIte.
CRAHnFRHY SAuCE.-To 4 quart Of ripe
wtu-waShcd cranbcrrics add one ~tcacupfu
of cold water. Stew slowly, over 4 mOder
ate fire, stirring often, 70: about an hour ant
Il half. When you take them from the fire
and not before. sweetcn them literally witt
white sugar; then strain the swcctcrc,
pyln thr0u-I, a c%uilculcr, or sieve, or coarse
strong lace, into Il mold. VIZ: with cold wa
ter. Whel cIll, turn ont the Jelly upon {
glass dish or china platter. Though a Jelly
in form, it makes a delightful slucr as sooI
as il comes in contac. with The no; turkey
CHICKEN PGr.-Takc four or five chicken.
Uhcy slluuli be yCun@), Jon. them, and boi
for an hour in water, well s9l ed. Boil ths
heart. giZza-I, and oralso. Line Il large
sized milk-pan with the best pie pastry yOr
Know Eow to MAZE then put the CHECKER
in LAYERS. with crumbs OF butter So altered
over egch layer Of chicken. Fill the par
until il is high AMI rounded to the center
Pour over all the Liquor IN which the chick
en- was boiled until the pm will hold ne
more. Salt and pepper should be sprinklet
over each LAYER, and a li,tlc -four drcdgct
in if liked. Cavcr all with light crust, hal
an inch at least in thickness. Make an open
ing in the top by cutting Il slit IN the crust
or by taking out a portion of it, after whicl
trim the edge OF the pan and the opening
with pastry. Should the pie bake too fast
cover it with paper. Bake four or iiYt
hours.
Napoiecn and Cavour.
Avery good illustration OF the well cstab