Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-12-21

IL Nr(s5.r/ with people of high and
u CSM low degree, regardless
vnv of previous conditions
I'M X 3>gsAmi of servitude or color.
~ \N4sEY He is essentially North
o. American citizen by ma
tivity, domestication and influence, not
being found lower on the continent than
the Isthmus Of Darien. In his original
estate he is as wild and distant in dis
position as his confederate, the untltored
Indian. Domesticated, he is a close competitor
with other fowls for the favors of carnivorous
mankind. For some reason unknown he was
not afflicted with the California fever in 40.
and is therefore not "forty-niner," though it
is alleged that the remains of some very ancient
ones have been discovered upon boarding house
tables in Washington. 1t is fact unexplained
that he is seldom seen III his wild and natural
condition west of the Rocky mountains.
All Of his kind in foreign lands are down.
right carpet baggers. though they are not
ostrac1sed On that account. Old Scrooge-we all
know him--after his bout with the spirits sent
out and bought the largest turkey in old Eng
land and sent it to Bob Cratchit for his Christ
mas dinner. What French bill of fare for
Christmas is complete without its "dindon
truffe rotie?"
on HIS NATIVE HEATH
But in this country, his native heath. the
turkey is more highly esteemed than in any
other. In fact upon a certain Thursday in
every November he is fairly nationalized and on
the following 25th day of December sacrificed.
so to speak, upon almost every table in the
land. This Is when he appears at his best He
is in season from September to March but in
his zenith in December and January. Orators
have made him the subject OF their elo-
quence, writers of their happiest productions
and the pretty Betina sings him famous III her
soulful gobble song. He enjoys the singular
advantage OF assembling around him every
class of society, and many hundreds of WASH
inyton who will not have the pleasure of dis
cusslng his good qualities at the joyous family
gathering Wednesday next may perchauce
have the comfort of dissecting his anatomy at
one of the public dinners on Christmas day to
which the poor and needy are invited, without
money and without price, for sweet charity's
sake.
CARVING A TURKEY.
Not less essential to successful dinner is
the carving of a turkey than the cooking of one.
A roast turkey is universally admitted to be a
great stumbling block to young aspirants to
perfection IN this department of science. Like
10 No. the lord high eXecutioner, who in the
practice of his duties began by beheading a
mouse, the promising carver might begin on q
leg OF mutton and persevere through hllets of
veal, slrloins OF beef, roasted rabbits and the
handing drumstick, the ''popes nose' or a
glzzard into the lap of an unfortunate neighbor
to the right or left An expert carver will
steel his glistenng blade and, planting his
fork squarely and firmly into the breast bone,
cause, without even turning the fowl or remov-
ing the prongs, the legs to glide off dlsjointed
into the savory gravy below, the wings to fairly
slide from their sockets, the rich white meat
OF the breast to part into juicy slices and the
other portions OF the anatomy to dilacerate
into tempting fragments. The guests are then
easily helped according to their choice and the
once proud bird is as good as gone.
ADVICE TO AN AMATEUR.
Not SO an amateur. The beginner will do
well to have small fork at hand for the pur-
pose of laying cut portions aside as the carving
progresses Turn the bird so that the arriving
FORK can be held in the left hand and firmly
fixed in the breast bone, and use sharp knife.
First cut Off both drum sticks at the knee
JOINT, and then remove the second joints. With
a tender bird this is not dlfiicuis matter, but
both strength and skill are needed to cope sue
cessfuily with tough or under-done turkey,
because very strong sinews are plentiful about
the leg joints. Next cut off the first joints of
the wings and the pinions, and then the joints
nearest the body. This method Of cutting
of the first joints OF the legs and
wings before separating them from the
body saves that troublesome feat of
holding these members while they are
being disjonted. Frequently they slip about
the platter and splatter the dish gravy. After
the wings are removed, cut off the merry
thought or wish bone and then the wng-sde
bone, which holds the breast to the backbone
then carve the breast in medium thin slices
and serve the bird, giving gravy and dressing
on each plate. II the diners are numerous it
may be necessary to cut off more OF the q esh
and even to dismember the carcass. This can be
done with more or less as the carver
understands the anatomy of the bird. II a
carver would study the location of the Joints
while carving and take the trouble to cut up
several carcasses by striking the points where
bones are joined together, subsequent carving
would be easy. The joints of all birds are
similarly placed so nearly identical in point of
junction that one is guide to all others.
ROASTED TURKEY WITH OYSTERS.
There are many ways Of roasting a tn rkey,
the preference being largely in favor Of doing
him up with the luscious bivalve. A fat. tender
turkey, a two-year-old gobler, is the best After
1t has been nicely picked sing ed, drawn and
washed well inside-some cooks say don't wash
game or fowls, but they are neither nice nor
wise, and the vast majority of decent people
would refuse to eat unwashed meat if they
knew such to be its condition-no possible loss
Of flavor can come to the meat by being washed
quickly and then dried inside with soft cloth;
diminished, still wash the fowl. Now. having
washed and wiped the turkey, proceed
to stuff him. Take one pound Of nice
loaf bread and rub it into fine
crumbs; mix with it one-haH pound
Of fresh butter, salt and black pepper land
little red pepper, until it tastes well seasoned,
and two stalks OF celery chopped rather small.
Add to this two quarts OF the best oysters,
strained from their liquor. and carefully picked
over for bits Of shell, etc. When the oysters
are mixed with the bread add enough of their
liquor to moisten the stufing we'll. Fill the
body of the turkey, after putting the legs in
side in the orthodox fashion, and sew the slit
up WELL Fill the hollow in the breast whence
the craw Cor CROP was removed, and tie the
skin tightly round the neck, being sure to re-
member to cut and remove the string before
sending the fowl to the table. Rub the whole
outside Of the turkey with salt and pepper, and
dredge 1t well with sifted flour, and set
1t in the oven to roast. Put
1t on its breast, SO that
the back will brown first Pour into the pan
one pint of oyster liquor and one pint of hot
water. Basic the fowl constantly with this
liquor, turning it from side to side, SO as to
insure every part being done. Turn the breast
up last, that it will have the rich crispness of
Its delicate skin unlmpaired by lying in the
gravy while other parts are browning.
The turkey ought to be done in four hours,
though that OF course depends upon its size
md fha $50 -