Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1881-11-26
The HOUSEHOLD.
DOMESTIC ECONOMY AND HOME DEC
GRAFTON AND FURNISHING.
The parlor, Kitchen. store-room, Studio
Library, Nursery, Sewing room,
Garden and Poultry Yard.

How TO Cook TURKEY.-After picking
and singeing the turkey, plump it by
plunging quickly three times into boiling
water and then three times into cold, hold
ing it by the legs; place to drain and dress.
Prepare stufing by taking pieces of dry
bread and crust mot too brown cut off
loaf of bread fully three or four days old
tbut not nloldy); place crust and pieces in
pan And pour on very little boiling
water, caver tightly with cloth, let stand
until soft, add a large lump of butter, pep
per, salt. one or two fresh eggs, and the
bread from which the crust was cut, SO as
not to lave it too moist Mix well with
the hands and season to suit taste; rub
inside of turkey with pepper and salt, stuff
and sew up each slit with strong thread
tie the legs down firmly, and press the
wings closely to the sides, securing them
with cord tied around the body Tor use
Gkewers if at handl, steam from one to
three hours (or until easily pierced with
fork, according to the size, then place
turkey IN pan with water from dripping
pan in which the turkey was steamed iard
the turkey, or place on the breast the
pieces of fat taken from 1t before 1t was
stuffed, sprinkle with salt and pepper,
dredgs well with -four if not sufficient
water in pan, keep adding boiling water
and haste often, as the excellence OF the
turkey depends much on this. Cook until
a nice brown and perfectly tender; remove
to a hot platter and serve with cranberry
sauce and giblet gravy. To make the
gravy, after the turkey is dished, place the
dipping. pan OF the top Of range or stove,
skim off most of the fat, and add water if
necessary; chop the heart, glzzard and liver
previously boiled two hours IN two quarts
of water), and add to the gravy with the
water in which they were boiled, season
with salt and pepper, add smooth thick
ening of -four and Tater, stir constantly
until thoroughly mixed with the gravy,
and boil until the -four is well cooked.
Some in making stutting try out the fat OF
the turkey at low temperature, and use
instead of butter others use the fat OF
sweet, picked pork chopped fine mot tried
OUT, and small quantity OF butter, or
none at all.
Can LADY BE Cook There are
varied opinions about the question, "Can
a Lady be Cook ?" We ourselves main
tain that every human being ought to be
properly instructed WHAT to eat and
drink" and take an interest in this mat
ter The higher the person the more they
should know, and the more nationally
should they live. Therefore, the better
educated a lady, the more should she
know how TO order her dinner, how to pre-
side over her household, and not have TO
fly to the caterer every time her husband
brings few friends 30 take little dinner
with him. If the art were well under
stood, it is astonishing with how little fuss
a very nice dinner may be provided. The
lady who can afford TO keep good cook
need only to direct her arrangements. But
direct them she must, if she is to deserve
the name of the head of the house. The
lady who can only afford an ordinary
servant, may have to supervise the very
preparations bat there is many a
lady who has to do it herself, be-
cause the keeping of servant takes a
part of her income she cannot afford to
lose. With proper arrangements it is an
easy thing to be cook, and prepare
family's dinner within an hour or an hour
and half, while neither destroying your
hands nor your clothes, nor being over
heated or put out of temper. What
lady requires is such cooking arrange
ments and utensils as will help her to pre-
pare food clearly and expeditiously, and
such knowlege of the art of cooking that
she will know well how to use her mate
rials. Naturally she must take to her &C.
cupation with a will, and be ready to do
her best. There is no necessity for dirt
and smoke and grease being about. Cook
ing can be done without them in clearly
utensils, doing once for all away with all
black pots and pans, and establishing the
cule that nothing can be clean enough for
cooking. Food and Health.
POULTRY Young poultry should have
plenty to eat and be examined now and
then as to how they get on they should
be allowed free exercise in fine weather,
and have then good nourishing food. The
young will need it more than the old. 1t
Is better to throw food in the poultry yard
two or three times a day than to have it
standing about for the fowls and chickens
to get it themselves. Fowls like varied
food. Any kind of grain if varied will do
for the common store fowl, because if it is
allowed to roam, it will get plenty of varied
food provided for them, whether it be
cooked or fresh, vegetable or animal. Ii
they have different food, less will do.