The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1873-12-06
HOW TO ROAST A TURKEY.

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HOW TO ROAST A TURKEY.
To be able to send roast to the table
in good shape is quite an accomplish
ment we'll remember years ago how
dreaded roasting turkey Now, it is
an easy dinner-practice makes perfect.
When you are to have one for dinner,
get it all ready to stuff the day before.
Pick out the pin-feathers; SINCE it over
a clear blaze; pull out all the shreds of
fat, bloody bits, lungs, &C., leaving the
inside perfectly clean. Be very careful
and not break the gall in taking out the
liver-it almost spoils Your stufling, as
no amount of washing can remove it
from the inside of the turkey Boil the
heart gizzard and liver until tender;
chop very fine, and add to the stutling,
which make of stale bread if YOU have
tiff not, of crackers pounded fine.
Season with salt, pepper, sage, and but
ter. Mix with boiling water being
very careful not to put in too much, as
the beauty of stufing is to be dry.
When right, add one beaten egg.
After the turkey is stuffed rub it all
over thoroughly with salt, under the
wings and thighs, that it may lie well
seasoned and cooked, as many are ex-
ceedingly fond of the brown, crisp skin,
which is much nicer to be salted before
cooking. Bind the wings down with
wrapping cord Tie the legs together
and tie them to the body Of the bird.
| consider it good plan to cut all the
trusting strings half an hour before
taking the turkey from the oven, that
the heat may reach under the wings
and thighs Lay the turkey upon
cricket in the dripping-pan-never upon
the pan, as the oily water soaks it and
Injuries the flavor If no cricket comes
with your drippns-pan. You can get
one at tinman's, OF you can let some
of the "men folks" make You one Of
hard wood strips half an inch square
two, one foot long, and four, eight inches
long, for cross pieces-nailed together
an inch from each end-to be used in
roasting all kinds of meat-must be
carefully washed every time and dried.
Put no water in the dripping-pan IN
til the turkey has cooked long enough
to allow the fat to drip down and brown
upon the bottom of the pan. By this
means you obtain tie much-prized
brown gravy with less trouble than the
usual way Of toasting -four for thicken-
ing. After you have put water in the
pan, basic the fowl frequently by dip
ping it up over it. l dust -four over
the top of the turkey and lay on all the
fat | have taken from the inside. 1t
melts and runs down, and thus keeps
the skin from drying too much. Put
turkey weighing ten or twelve pounds
into the oven at o'clock, if you dine
at the good old-fashioned hour of -;
therefore my reason for advising YOU
to get it all ready to stuff the day be-
| fore, as the mornings are short in Win
ter. when we are supposed to eat such
things.
When you remove the turkey to the
platter, remember to take cut the thread
used to sew up the bird before roasting,
as | have seen the carver very much
put back by getting his knife entangled
in it. After the gravy is thickened and
cooked, pour into bowl, and let the
fat rise and remove every spoonful of
it. Then if you choose put ii back into
the dripping-pan and add a bit Of bat
teri never do. but after removing the
fat put it into the gravy tureea for the
table
Mrs. S. e Sanger, in Country Gentlemen.
DAIRY MANAGEMENr.-The great in
comes from diaries where the milk is
sold in market comes from good feed
From the Daturc of the business he
who is engaged in it is spurred on and
encouraged each day to make the pro-
duct of his herd as large as possible
He realizes all the time that his income
will be small unless his COWS give a |
liberal flow Of milk They are there
fore supplied with an abundance of the
right kind of food not only in June |
and July, but the year through. Only |
by the same management can butter
and cheese diaries be made to return a |
satisfactory income. A good COW in
the hands of milk-man will give $500
quarts of milk per year, and will re-
turn the owner 500 for the same. If
in the cheese dairy she yield but 800,
the price of cheese is not chargeabIe
for the difference in the receipts. Give
the herd good feed if you would have
liberal returns for the feed given
Maine Farmer.