Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1873-12-18
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HOW 20 Roast a Turkey.

To be able toisend roast to. fhe ia
bic in good shape Is quite an accom-
GpliShment.lf,I Il well remember years
ago howl dreaded sr6asting a turkey.
Now, it is an easy dinnerApractice
makes perfect9 When you are 20 have
one for dinner, get=it all ready to- stuff
the day before9 Pick out the Pin
feathers; Singe it-ovef-s- clear blaze:
pull out all the shre(ls of fat, bloody hits,
ilungs. sSc. .sieayin9lthe inside perfectly
tciear. Bevery careful and not break
the gall in taking out the liver-it al
most spniis year stuf1fhg, as no amount
OF washing can remove it from the in
side OF the turkey. Boil the heart, giz-
zard and liyers until tender;s chop very
fine. and add TO, the stuffing,s which
make of stale bread if you have tiff
not, of crackers pounded fine. Season
with sah, Pepper, sage, and butter.
Mix with boiling winter, being very
careinl not to put too 1nucfi, as the
beauty of stuffing is to be- dry. When
right, add one eIbtaten egg: q d'-l'e'-
After the tnrkey.is stuffed, rub il all
over thoroughly with, salt, under the
wings aud thighs, that it may be well
seasoned when cooked, as many are ex-
Iceedingiy find ofthe brown, crisp, skin,
which is hiu.-lfiiicer t. be. .saIted before
Icuokings Bind the wings down with
wrapping cord sfffe the legs together
and lie. Them To the body OF the bird.
/ consider it a good plan to.cut off all
The trusting strings hsif annhour before
taking the turkeyfreni. the oven, that
tie heat may reach; under the, wings
and thighs. Lay; the turkey gpona
cricket in the dripping pan, as the oily
water soaks it and injures, the flavor.
If no cricket comes with your dripping
pan, you can get one made at tin
mans, or yuu can let some of the men
folks nlak. you one OF hard Wood
strips half an inch asquare-two, one
foot long, AMI four eight inches long,
for cross pieceS,-ii.iii.l together an
inch ftoii, ,;n.h. e;Id--tO be used in
roasting I'LL .hIii,is of. meat-must be
carefully washed every time and dried.
!. Put no'sater into the dripping-pa
until the turkey has cooked, long
enuugl: To allow the fat to drip down
aud brownupen the bottom of the pan.
By this means you obtain the Inucfi-
priced brown gravy with less trouble
than the usual way of toasting fiGur for
thickening. After you have put water
in the pan, baste the fowl frequently
by dipping 1t up over 1t L dust Hour
over the top of the turkey and lay on
all the tat have taken from the inside.
1t melts and runs downs and thus keeps
the skin from dryihg teo much. Put
"a turkey weighing ten or twelve
pounds into an oven at s o'clock, If you
dine at the good old-fashioned hour OF
II; therefore my reason for advising
you to get it all ready to stuff the day
before, az the mornings are short in
yNinteE,-waeas-s we are supposed to eat
such things. "a.
When You remove the turkey to the
platter. remember to take out the
thread usei to sew up the bird before
roasting, ms have seen The carver very
much pnt back by. getting his knife en-
tangled IN it. After the,gravy is thick!
ened and cooked, pour it. into n bowl,
and let tin, tat rise aud remove every
spoonful ofit.r Then if you choose put
| it back into the dripping pan and. add
la bit of butterA-I never do, but after,
removing the fat put it into the gravy
tureen for the table.--Hr s. B. iiSdttye7.,
| an County Gentleman sf e .'..,' 49, =