Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1885-11-17

Have the tafksy dy picked ard dressed
D. forr be- gets cold IL this hr tonc A.
least q hours before sou wish to usc 10
.Iougrr l. nsttsfl harg Hlna cool pare,
hut 90 not irt 10 frrsre To p-rpafr u To
rookiug Wa.h thoroughly ln plenty 81
r.iI water. fsm1ve I'LL s~uprffl1us ht aui
vIpe ty both Inside aui oct fuistahlc-
sp,,ouful 90 airohoi ln e saucer, Nght T.
ani bold thc tuftsy over ths h.ff' urii
NfIl sIfgof. UyOu have ro aruhuI, Nshi
a sheet 81 C.eau. white plpfr Dos ttr
FORMER L. muca better fslf a cloth sew
eml times. Jay 70 ou tte %pfomlueui breast
fore. as. slth she pUtail-m tster give e
feN sharp boss. O. make tho tufkrY lpok
pIamp fU both thr neck All npiy slt1
drssslrg Shkkc De- 90 lt will reach To-
cofuef. tut 80 not push n tosn OF lltoo
mu Draw ihr sklu of the heck over the
horc ami Gle o. tghtf The Ain should
bs A Iti.e logger thai thr bone So up
the body ard truss carefully a. follows
Tie a stngt siflug afuuui the log, ari
Astsn them down securely. fut TIE glp-
les ln a saucepan with aqgart % cold
water aud boil until tender. n You wish
them Tor the gravy, u not, thea diF the
liver aud gltrtrd ln melted butter ani pot
Doe under each wing " The turkey. Cover
ths liver with battered papsr o. keep ffum
drying and score The gifftri isO 90 three
umcs. 80 that li may cook more thorough
H. Place The wigs evenly aud put a
skewsr Into each one. also iuto each lex
near the middle Ilint TIE alons string
d ouc skeser. pass Is unicr the iIri %
TIE diagonal one. ani 80 on until all arc
vel fasi. atd Never pass ths string over
The breast A. 10 leaves an unsighty marx
sprinkle vel With sAlt and prppef, ani
ircige lightly vita flaf. Pas oafh1r n
f.rrrrflf OF cold water lutO : dripping
pan. Jay 10 The turkey and on 70 pat =
couple % slices % sAt Tofk-tlso the IA
takcu from TIE inside. Have astsAiy IRE
when the pofk and fat begin % brown.
place them Ia The bottom ~ The pan and
paste once ln 10 OF a. mluutrs, with the
drippiugs. when quite done drcd-c very
lightly with four AMI bAste with melted
butter, close TIE oven door for I've min.
ates. Take oct The turkey, remove the
strings and skesers and place . on a warm
platter fut your gravy sifaiuef over =
bowl or jar, Aud pour on All the ft 10 b.
saved Tor other cOokingl bot ono able
gloafsi Place the pan GA thc top Of the
stove And pogr into it The water that the
kNNINNH MNNN 80 'WANNA ~ W ~ ~ $3.50
them with The turkey. uss on. plot ~ boil.
iug water. while this boils up, pat one
tablespoonful Of cora starch 0f fJlr the
former D. tLc bc-tl luto ACup Add one
~teAspOOufgl OF salt. and one bali teaspoon.
FOL Of pepper; mix smoothly with one
tablespoonful OF water. then add another
spoonful OF water aud pour this mixture
iLtO the pan Of boiling water on the stove,
stirring II constantly until 10 thickens. II
too thick. adj more boiling water. Pour
through the gravy strainer on 10 The chop
ped glhlsts. The gravy should be- = rich
brown, free from lamps aud grease. and 81
the consistency OF cream. Nothiug i
more uupalstAhle than a. UNDERGONE iuf-
kcy. A general rule for the guidance Of
amateurs h, 10 serve al White meats thor
0ughly cooked and all dark meats rare
OF course where one has individual tastes
% cater a., ell rules fall. A small turkey
will require Abolt two hours. Allow - OF
20 inmates for each additional pound
Serve with