New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1883-03-25
PRACTICAL COOKERY.
A SERIES OF KITCHEN LESSONS WITH DEMON.
SITUATIONS By MISS MARIA PARLoA.
B0NED TURKEY, OUNCE ICED PUDDING.
AND OTHER DESSERT

B0NED TURKEY, OUNCE ICED PUDDING.
AND OTHER DESSERT.
At her school of cookery last Monday Miss Parloa
departed from her custom of preparing number of
dishes, and showed instead how to bone a turkey.
Her first remark 10 her audience was to be careful
TO obtain o turkey that had not bee II frozen, re-
cause freezing makes the fest tear easily She also
said to see to it that every part is whole. for
break ia the skin wou Id 10 an insuperable defect.
She cut of the legs, at the joints, and the tips of the
wings, TIE bird not drawn. Placing ii on its
breast. Miss Paroa. using sharp boning knife cut
in straight line through TO the BONE from the
neck down 10 that part of the bird where there Is
but little lesh-where 1t is all skin aud fat. Begin
ming at the neck she tho knife between the
meat and bones until che came TO the wiug cutting
the ligameuts that mold the bonss together and
the tendons that hold the flesh TO the bones.
with the thumb and forefnger shs carefully pressed
the meat from the smooth bone; separating the ga-
ments when came to the Joint and reinOy ing the
bone. she cautioned her auditors not to try to take
out the bone at the next Joint, gave the turkey
n more natural shape aud would not be in tho way
when carving. She next operated near the wish
bone, and when it free from the flesh. ran the
knife between the sides and the flesh, always using
the fingers to press The meat from the smooth bones
Ms the breast bone and lower part of the sides.
Miss PAros worked around the legs the
around the wings, being exceedingly careful when
at the joints not to cut the skin. Drawing the leg
bones out CAUSED that part of the bind to tur inside
out The bird itself was turned over, and the knife
was piled skIlfuy on the other side. the skin being
finally drawn from tue breast. bono and the knife
run bel ween the fat and bone at the rump. The
small bone at the extremity was not touched, rs it
b.lr To kp.n Ia ALI MI hp tas
slowly removed from tho skeleton and turned right
side out again.
Some of these directions may appear very complex,
but all were clear as given by Miss Parloa while
she suited her action 10 words. Into the flesh
she rubbed little pepper and two tablespoOnfus
of salt. and the whole cavity was then filled with
dressing The back. neck and vent sewed mp
aud tie turkey was trussed the if not boned.
10 was next pnnrd firmly into n strong piece of
cotton cloth, which was drawn especially tight at
the lers for tins is the broadcast part, and unless
the precaution be taken, the shape will not be
good. Mics Paroa went to say that the bird
would De steamed three hours and then placed
n butterrd tin sheet and put Ia a baking pan. and
after ing basted well with butter, salt. pepper
and -four. would be roasted an hour. She SAID 1t
ought to be basted every ten urnutes-twce with
stock When cold. the skewers aud strings to
Jelly. cooked bcets anu paisley. 10 regard to
ing. she said 10 cut OIL the wings. then two thick
slices from the neck. where it will be fat, aud then
cut thin slices. Jelly should lie served on each
plate
The filing used was made Of these ingredients:
The flesh of chicken weighing four pounds, half
pound of clear salt pork, pound of clear veal,
small cupfdl OF cracker crumbs Gu ,'ful of BROTH
two and half Tablespoonful of salt half q tea
spoonful OF pepper the same quantity OF sage, a
teaspounful each of tbs me. summer savory and
IS eet mariOra'n. and. If one likes Tablespoonful
of capers quart of oysters and two tablespoonful
Of onion juice lobtsinrd by gratlngl. All the meat
was knocked and there were no tough Tieces. 1t
was chopped r1y fine. and when the other ingredi-
ents had been added, all were mixed thoroughly.
Miss Pnrloa remarked that if oysters were used,
half the veal mast be omitted She said further
that chicken could be substituted Tor veal, which
was recommended simply because of its cheapness
Aspic jellv was made or a pint aud half OF ulear
stock fbeef If for amber jellY chicken veal If
for whiel, half cupful of cold water, the white
Of an egg. half box OF goiatne. q large slice of
onion. two cloves, dozen peppercorns, stalk OF
celery. salt to taste. The gelatine was soaked in
the cold water for two hours the white of the egg
was beaten together with spoonful of the stock
The ingredients all then put together and al
lowed to heat TO the boiling point. and were then
set back for twenty minutes where they would
only simmer. The liquor was strained through
napkin into q mould aud put away to harden. Miss
Parloa said that aspic jelly can he made by wash
ing the bones of the turkey and chicken covering
them with cold wafer and boiling this down TO
three pints then straining and setting away to
cool and IN tho morning STUNNING ut all the tat
and farming OFT the clear stock But the bones may
be used instead tor a soup.
D., M hat alt ST
has better flavor than boned turkey. the latter -
an excellent dish for occasions where 10 ls imPrac
tlcabie TO provide any i0od that cannot be eaten
without the use Of knife turkey weighing
EIGHT or nine pounds before being bUned will gener
ally DO sufficient Tor thlrty persons at party; and
II the supper Ice very elaborate such turkey may
suffice for seventy tive persons.
At the Tuesday afternoon lesson number of
dishes for dessert were made, among them ounce
col pudding. Three eggs were beaten very light,
and when cnptul and half OF sugar had been
aided tho beating was continued until the mixture
was ioamy. Two cupfuls OF sitted pastry flour
were rut into a sieve and teaspOonful OF cream
ot-tartar aud halt n teaspOonful of SOFA were
added Half a cuplul of cold water was stirred into
tho beaten eggs and sugar, and the -four was sifted
into the same bowl double oval mould. taper
ing. wa, brought into use at this stage. 1t was
about four inches nigh. aud the measurement Mt the
ton where IL openeu was SIX inches by eight. The
space between the outer and inner walls Was about
M inch and a half. When thus mould had Deen |
butered the cake mixture pour ell INTO II, TO be
baked slowly for forty five Minutes. IL was allowed
TO stand III the mould until nearly cold. and then
turned upon Hat dish. into The " hltes OF two
eggs "A cnpful and n half Of powdered sugar was |
beaten seasoned with half u teaspoOnluI OF vanilla |
extract Tue cake was iced with this. end set away
TO dry. In the meantime generous quart oil cream,
"A cuptul of sugar. PITT of soft cusard and table
spoonful of vanilla flavor were combined aud frozen
like ice cream. A large tumUler OF ounce Jelly was
,nread on the inside of tho cake. and the frozen |
cream was put in the centre, WINE whipped cream |
" "A heaped ON the top and at the Oase making an
elegant dish. Miss faroa SAID that The cream
should not be put into the pudding until just before
il was TO served.
Blanc-mange was one of the dishes on the pro-
gramme. Miss Parloa said it could DO made IN
variety OF ways. In this instance she would use
sea-lnoss farina ~ the distinctive ingredient. A
level tablespoonful was required and quart OF
milk three tablespoonfuls of sugar, teaspooniul
of vanilla flavor and half teaspooniuI of salt also