The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1874-01-01

TO Op able to send Il roast TO the Ia
bic in good shape is quite IN accom-
plishmcnt. ] well remember years ago
how ! dreaded resting a turkey. Now,
ii is an easy dimnCr-practice makes
perfect. When You are TO have one for
dinner get il already to stun the DAY
before. Pick out the pin feathers,
SINCE ii over a clear blaze. pun 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 on; the liver-it almost spoils
Your >tuiiing, rs no amount OF washing
can remove il from the inside of the
turkey. Boil the heart, gizzard and
liver until tender. chop very fine and
add 10 the stutling, which make of stale
bread, ii YOU have il; if not, of crack
ers pounded fine. Season with salt
pepper. sage. and butter Mix with
boiling water. belt g very careful not
TO put III too much, rs the beauty of
stutiing is to be dry. When right, add
one beaten egg.
After the turkey is stuffed, rub ii all
over thoroughly with salt. under the
wings and thighs. .that it may be well
seasoned when cooked. as many are cx-
cccdingly fond ofthc brown. crisp skin.
which is much nicer to be sailed before
cooking. Bind the wings down with
wrapping cord. Tie the legs together.
and tie them TO the body of the bird.
consider il good plan 10 cut all the
trusting strings halt an hour before
taking tile turkey from the oven, that
the heat may reach under the wings
and thighs. Lay the turkey upon Il
cricket IN the dripping pan-nevcr
upon the pan, as the oily water soaks
il and Injuries the flavor. If no cricket
comes with your dripping pan, YOU can
get one made AT a tiumans. or YOU can
LEI some of the "mcn folks" make YOU
one of hard wood strips half an inch
sqUare-two. one foot long, aud four.
eight inches long. Tor cross pieces
nail together an inch from each end
to be used in roasting all kinds of meat
must bc carefully washed every time
and tried.
Pat no water into the dripping pan
antil the turkey has cooked long
enough 10 allow the fat to drip down
and brown upon the bottom of the
pau. by these means You obtain the
lhh'u pEiEcN bIONl gravy VIII less
trouble than the usual way of ioa>iing
-four fog thicheuiug. After YOU have
put water in tue pan. haste the fowl
frequently by dipping il up over *. |
dust -four over the top of the turkey.
and lay on all the tat have taken from
the inside. Ii melts and runs down.
mad thus Keeps the skin from driving
too much. Put a turkey weighing ten
or twelve pounds into the oven at
O'Clock. if Won dine AT The good old
fashioned hour of II: therefore my
reason for advising YOU to get il all
ready to staff the day before. rs the
mornings are short in winter. when we
are supposed Ia eat such things.
When You remove the turkey to the
platter. remember 10 take out the
thread H>el to sew up the bird before
roasting. aS have seen the carver very
much put back by getting his knife en-
in il. After the gravy l. thick
ened and cooked. pour it into bowl. I.
aud let the iai rise. aud remove every f,
spoonful il. Then. if YOU choose. /
put ii back into the dripping pan and
add a bit of butter: | never do. but, /
after removing the fat, put it into the !
gravy tureen for the tables. B. |
SG9cyer. ia Country GeatiemdH.