Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-12-16
DO YOU EAT TURKEY?
Ii You Do Paste This Up in Your Kitchen for
Reference. for CHRISTMAS and New Year are
Both Coming, and 1t Will Be Useful.
The HouscEeener

HOt ldlullIdT Win Illt DcSG lISIBOu Oh pre-
pairing poultry for the table, | will give
minute directions. Pick ont the PIN
feathers and SINCE the hairs and down
oyer burning paper. Then wash the skin
of the turkey thoroughly in warm water
i'll which Il little soda has been dissolved.
It is better to do this before the bird has
been cut. The flrlmSticl of a turkey is
greatly improved by removing the ten
douS, which always become hard and
bony III baking. Cut carefully through
the skin below the joint, but
do not cut the tendons, bend the leg at
the cut by pressing it on the edge of
the table, and break Off the bone Then
pull ont the tendons, one at a time, with
the fingers; or, all ut once, by putting
the foot of the fowl against the
casing OF Il door that opens toward you,
then pressing the door hard against the
foot, and pulling on the leg. The ten
dOnS will come out attached to the foot,
but if they are once cut they can never
be removed. There is an advantage in
breaking the leg below instead of ut the
Joint, as the ends of the bones afford
more length for trusting, and, after
roasting, this is easily broken off, Ieav-
ing clean, unburned joint for the table.
"Cut of the head. slip the skin back
HUN iilt lltNh anu Nlll lllt HUN Ol Hall
way down, or close to the body if you
prefer, but always leave the skin longer
than the neck, so it may be folded over
on the back. Remove the windpipe and
turn the skin over; pull the crop away
from the heck and breast and cut it off
close TO the opening iuto the body. If
the bird be not drawn at the market
make circular cut around the vent to
free the end of the intestine Cut
out the oil bag in the tail. Make hori-
ZOntal incSiGm through the skin one inch
above the vent and wide enough to insert
the two fingers. Keep the fingers close
to the breast bone until you can reach in
beyond the giZzard and heart, and loosen
the membranes on either side down to-
ward the back. Then draw out the whole
mass, and afterward remove the lungs,
winch lie close to the ribs, and the soft
brown kidneys found i'll the hollow of the
back.
SHOULD BE WASHED IN SODA WATER.
"Wash the bird quickly III warm soda
water and then i'll cold water and wipe
dry. Washing does not mean soaking i'll
! a pan of water, but Il quick rubbing all
over and rinsing.
"'Place the fowl in Il deep bowl and
put in the stufting Mt the end of the neck
Draw the neck skin together at the eud
and sew it over on the back Put the re-
mainder of the stuffinu@ into the body at
the other opening. Use enough to fill i'll
lightly.
1.-The best and most wholesome stuffing
is made by crumhling the soft inside of
lolf Of stale bread: moisten the crumbs
slightly with melted butter, and season
with salt, pepper and thyme. The steam
from the fowl Will furnish sufficient
moisture, and the stuffin@ will be light
and delicate, instead of soggy, rank and
heavy.
"'Draw the thighs close to the body,
and put n sllewer through the thigh into
the body and through the opposite
thigh If the inclsion be made as
directed, the ends of the drum
sticks may be put through the opening
and out at the vent, and then fastened to
the tail with a skewer or with Irvine; but
if made in the usual way cross the drum
sticks over the tail. Turn the tips of the
wings back aud keep them in position
close TO the body moi up On the breaSD
by running Il Silewer through one wing,
under the breast and out the other wing.
| Wind Il string from the tail to the skcwer
in the thigh, then up the back to the one
Ill the VILE aNlbSS lut J1iCN " luC OlilCl
wing. then down to the opposite thigh and
tie firmly ut the tail.
''Put the turkey on rack in pan,
| rub well with butter, salt aud flour. Put
il into a hot oven for five minutes or until
the -four begins 10 color; then reduce the
heat and add i pint of water. Melt one
quarter cupful of butter in cupful of
hot water and basic with it often, until
some of the tat of the turkey has been
drawn out into the pan, or spread
piece OF clean paper with soft
butter and lay it over the turkey
When the paper is dry and brown lay
on another piece, and when this is dry
haste with the dripping and add more
water as it boils away. Basic often, and
when half done dredge again with flour,
to give the outside Il frothy appearance.
Cook the turkey slowly after the first
slight browning, and quicken the fire the
last half hour if the bird be not sutfi-
GENTLY Drowned. An eight or ten pound
turkey viii cook III two or three hours. 1t
is done if the thigh seems tender when
pierced with a small fork, and appears
as if it would separate easily from the
body.
AFTER IT REACHES THE PAN.
"Remove the turkey TO Il small pan
ana Keep IL WALL III illt YOU HlGh6 tue
gravy. Pour off nearly all the fat from
the dripping pan. The water will be
nearly if not wholly gone. Set the pan
on the stove and stir the two tablespoon
fuls of dry flour into the fat. Scrape of
all the brown fat that has adj
hered to the edges and add mora
flour till the fat is all absorbed. When
the fat and Hour are brown, and not
until then, add gradually the boiling
water AS it thickens, at first it will
seem as if the fat and -four would sepa-
rate, but continue to add boiling water;
stir constantly and you will soon have a
smooth, brown gravy, free from grease
Add more salt and strain it before serv-
ing. Heat the chopped giblets il little
of the water in which they were boiled,
and add half of the gravy. Serve the re-
mainder of the gravy plain.
"Slip off the thin membrane round
the heart and cut out the veins and ar
teries. Remove the liver and cut off all
that looks green ,near the gall and blad-
bladder, beingsareful ,Aot to break it.
Trim the fat and membranes from the
gizzard, cut through the thick part open
it and remove the inner lining without
breaking, cut off all the white gristle,
and use only the thick fieshy part. Rinse
them all in cold water, then put them
into fresh cold water and simmer until
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