Connecticut western news., 1878-12-04
HINTS FOR THE HOUSEHOLD.

HINTS FOR THE HOUSEHOLD. POULTRY AND GAME HOW TO CHOOSE.
 zurkey.-The cock bird, when young, has smooth black leg with short spur. The eyes bright and full, and moist supple feet, when fresh the ab- sence of these signs denotes age and staleness the hen may be judged by the same rules.
 Fowls like turkey; the young cock has a smooth leg and short spur, when fresh, the vent is close and dark. Hens, when young, have smooth legs and combs when old, these will be rough good capon has thick belly and large trump, poll comb, and swelling breast.
 Geese.-In young geese the feet and bills will be yellow and free from hair. When fresh, the feet are pliable; they are stiff when stale.
 Ducks may be selected by the same rules.
 To Bone Birds. Begin to bone any birds by first taking out the breast bone, when you will have sufficient space to remove the back with sharp knife, and than the leg bones the skin must not be broken but the meat of the legs must be pushed inwards.
 Turkey Roast. Tt is stuffed with | either sausage meat or fllet of veal stufing. While roasting, piece of pa per should be placed over the part stuffed, as, being bulky, it will catch the fire and become scorched, but keep the heat well to the breast, in order that it may be done as we'll as the rest of the
 bird. Baste we'll, and froth it up
 Serve with gravy in the dish, and bread sauce in tureen. To the sausage meat, if used, add few bread crumbs and a
 beaten egg. Turkey is sometimes stuffed with truff1es they are prepared thus: they must be peeled and chopped and pounded in mortar, in quantities
 of pound and half rasp the same
 weight of the fat of bacon, and mix it
 with the truf1es. Stuff the turkey with
 it; this stufing is usually placed in the turkey two days previous to cooking, it
 being supposed to impart flavor to the
 flesh of the fowl. Gut thin slices of fat
 bacon and place over the breast of the
 turkey. Secure it with half sheet of
 clean white paper, and roast. Two
 hours will roast it.
 Turkey Boiled.-A hen bird is con,
 sidered the best. It may be. stuffed with
 truf1es or sausage meat. Boil it in g
 clean houred cloth throw some salt in.
 to the water iA which it is boiled. Cover
 cloth, and simmer for two hours, remov
 ing the scum frequently. Serve with
 white sauce or parsley and butter. Il Turkey Hashed.-Cut up the re-
 mains of roasted turkey, stew it witt
 shafots, trufles, mushrooms, chopped
 parsley, salt, pepper, and little stock
 boil half an hour, and reduce to thicl . sauce. When ready, add 8 pound O. , anchovies, and a squeeze of lemon. Skin . the sauce free from fat, and serve al together.
 To Roost c Goose.-Goose in itsel is of strong, rich flavor, and require both nicety in the cooking as well as il
 the stufing, to obviate that strength o : favor. There are many modes of stuff fng; for one mode, take two moderate
 sized onions and boil them rapidly tel
 minutes, then chop them finely, mine sage to the quantity of half the onion
 add of powdered bread twice as much a of onion, pepper and saltit introducing , little cayenne, and then bind it wit ! the beaten yoke of an egg. Potatoe u mashed are sometimes introduced, bu + not frequently, into the body; the U should be mashed with foury potatoe e mixed with little fresh butter an d cream, rather highly seasoned wit ]. cayenne and salt. Both ends of tn d goose should be secured when trusseC j. that the seasoning may not escape. e should be roasted before quick fir, r. and kept constantly pasted piece d white paper may be placed over tl y breast while roasting. until it rises, an y then it may be removed; it will tal from an hour and half to an hour an 'd three quarters serve with rich brow ts gravy and apple-sauce.
 le Previous to sending to table, @ havo r. ing may be made as follows ito de
 sert-spoonful of made mustard, add i'd quarter of teaspoonful of cayenne pel to per, about the same quantity of salt, m r. it with two glasses of rich gravy, maj or it hot, cut slit in the apron of u ,ll goose, and pour it through just previo of to serving.
 ey To Roast DUcks. Ducks should ed we'll plucked without tearing the ski he all the plugs being removed. Sor b. cooks go so far as to skin the duck, hol it ing it minute by the feet in scaldi7 nk water, that the skin may peel easie ce clean the insides thoroughly with lit tn warm water, and stuff them with t of same stuffing as for geese, using lit rst more bread for the sake of mildness he roast them before brisk fire, but I i'd too close, and haste very frequentl [r. they will take from half an hour to W, hour, according to the age and sig he when the breast plumps, they will ed just done serve them with a rich br ,7 ss. gravy.
 ut To BoI Ducks. Clean and plu r's them, taking care that the skin be pl )r. served from rents while plucking; s he them for about thirty hours previous ,as cooking flour clean white cloth a
 boil them in it.; moderate-sized du he will take about an hours boiling, ma