Evening star. [volume] (Washington, D.C.) 1854-1972, 1888-11-26
DO YOU EAT TURKEY?
II you do Paste This up I'm Your Kitchen
for Reference.

As Thanksgiving Day is almost at hand the
| following instructions for preparing the tur-
key, from the Housekeeper, may be worth pre-
serving:
AS there are 80 many people who are not
| familiar with the best method of preparing
poultry for the table, will give minute direc-
tions. Pick out the pinfeathers and SINCE the
hairs and down over blazing paper. Then wash
the skin of the turkey thoroughly in warm
water in which A little soda has been dissolved
1t is better to do this before the bird has been
cut. The drumstick of a turkey is greatly I'M
proved by removing the tendons. which always
becom hard and bony in baking. Cut care
fully through the skin below the leg-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 out the tendons.
one at time, with the fingers; or. all at once.
by putting the foot of the fowl against the
casing of a door that opens toward you. then
pressing the door hard against the foot and
pulling on the leg. The tsndons will come out
attached to the foot, but if they are once cut
they can never be removed. There is an ad-
vantage in breaking the leg below instead of
at the joint as the ends of the bones afford
more length for trusting, and, after roasting,
this is easily broken off, leaving a clean, un-
burned joint for the table.
Cut off the head. Slip the skin back from
III,
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 wind
pipe and turn the skin over; pull the crop away
from the NECK and breast and cut it off close to
the opening into 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 a horizontal
lncision through the skin one inch above the
vent and wide enough to insert the two fingers
el tn fha hraa hp,, until
you can reach in beyond the gizzard and heart
and loosen the membranes on either side down
toward the back. Then draw out the whole
mass, and afterward remove the lungs, which
lie close to the ribs. and the soft brown kidneys
found in the hollow of the back.
SHOULD BE WASHED IN SODA WATER.
''Wash the bird quickly in warm soda water
and then in cold water and wipe dry. Wash
ing does not mean soaking in pan of water
but quick rubbing all over and rinsing.
place the fowl in deep bowl and put in the
stuffing at the end of the neck until the breast
is filled round and plump. Draw the neck skin
together at the end and sew it over on the
back. Put the remainder of the stuffing into
the ti1 body at the other opening. Use enough to
ill in lightly.
'The best and most wholesome stuifing is
made by crumbling the soft inside of a loaf of
stale bread, moisten the crumbs slightly with
melted butter, and season with salt, pepper,
and thyme. The steam from the fowl will fur
nlsh sufficient moisture, and the stuffiing will
be light and delicate instead of soggy. rank,
and heavy
Draw the thighs close to the body and put
a long skewer through the thigh into the body
and out through the opposite thigh. If the
mclslon be made as directed, the ends of the
drumsticks may be put through the opening
and out at the vent, and then fastened to the
tail with a skewer or with Irvine; but, il made
In the usual way, cross the drumsticks over the
tail. Turn the tips of the wings back and keep
them i'll position close to the body (not ND on
the breast) by running skewer through ona
wing, under the breast and out the other wing
Wind string from the tail to the skewer in
the thigh, then up the back to the one in the
wing, across the back to the other wing, then
down to the opposite thigh and tie firmly at
the tail
''Put the turkey on a rack in pan. rub well
with butter, salt and -four. Put it into hot
oven for five minutes or until the flour begins
to color; then reduce the heat and add a pint
OF water. Melt one-quarter cupful of butter in
a cupful of hot water and haste with it often,
until some of the fat 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
frothy appearance. Cook the turkey slowly
after the nrst slght browning, and quicken the
fire the last half hour if the bird be not suffi-
GENTLY Drowned. An eight or ten pound tur-
key will cook in 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 1T REACHES THE PAN.
"Remove the turkey to a small pan and keep
it warm while you make the gravy. Pour off
nearly all the fat from the dripping pam The
water will be nearly if not wholly gone. Set
the pan on the stove, and stir two tablespoon
fuls of dry -four into the fat. Scrape off all the
brown fat that has adhered to the edges and
add more flour till the fat is all absorbed.
When the fat and flour 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 separate, but continue to add
boiling water; stir constantly and you will soon
have smooth, brown gravy, free from grease
Add more salt and strain it before serving.
Heat the chopped giblets in little of the
water in which they were boiled, and add half
OF the gravy. Serve the remainder of the
gravy plain.
slip off the thin membrane round the heart
and cut out the veins and arteries Remove
the liver and cut off all that looks green near
the gall and bladder, being careful not to break
it. Trim the fat and membranes from the
gizzard; cut through the thick part. open it
and remove the inner lining without break
ing. Cut off all the white gristle and use
only the thick feshy part. Rinse them all in
cold water, then put them into fresh cold
water and simmer until tender. The neck
and tips of the wings are often cooked with