Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-11-26

GAME sUPPLY.
THANKSGIVING day once more attracts atten-
ton 70 that gallinaceOus fowl-the turkey
On this day no table. whether in the modest
little home-pinched at other seasons bv
by want and care-Or in the stately mansion.
where Its diagram is a familiar one, can stir ND
thankfulness to true and patriotic degree
without its turkey. 1t goes without saving that
there will. nevertheless. be many homes with
out the usual dish-some where poverty stands
in between its humble inmates. and the OBJ
serbance of the national feast; others where
the improvident merely reaping the re-
ward that surely awaits them But not all of
those who are without money and without
price nor in fact. all of the unworthy viii
Law them down to rest 1T night without ut
least a portion Of the tasteful turkey to be
thankful for if for no other blessing in 1890.
For charity Is ever on the alert and many
scaut tables will be supplied. here a little and
there a little Will tempting morselS. mceted
out by kindly hands in the fulness of tender
compassion and brOthcrly love.
ABOUT COOKING A TURKEY.
All of those who will have a once-proud COB
bier on the table tomorrow Will rot know how
10 cook him. Though many will. no doubt.
and know too. Just how to secure that rich
piauant flavor which goes with electric randi
ity righ; to the spot. many others think thew
do while they do not. and others still are salts
fed to- give him good cooking. as they would
a pOne of corn brCai. perfectly content IL he is
dome through and s"llns in plenty Of rich.
greasy gravy
The methods Of cooking n turkey are rs
varied Us the species of turkeys themselves are
numerous bHt the general way il by roasting
The true secret al That TichneSs of taste which
m. Its III ones mouth Is the basting and length
of time employed IN cooking. 4 turkey weigh
ing twelve pounds. which is a medium size
should be f0Gr hours iii cooking and bastetl.
very often. Onc weighing more than twelve
pound: should be cuOSed longer. Some cooks
have an iiea that TURKEY should. after being
cleaned. lie washed and secured
like tin part should be
washed l. little possible wiped very dry and
peppercd and Siltcfi inside. Then for dressing
tax & stale ioai Of bread AMI slice OF salt pork
chopped firc. rrumhls the bread chop both to-
Ce;L,r HLeiv. add onion. sage. iIaTjoTan salt
ant; pepper .lsd parsley. If desired. Fill lightly
with the dressing. sew up the openings tie the
Wings. place the legs undor the crossing of
Skin lehi9d and INT the meek back under the
wig Af.cr having s.,lted and pcppercd it
well lIcc ii. breast Side down. upon y trivet in
dripping pan. Do not have mich water in
the ~ AZ 5uv time. Allow it TO almost seorch.
"a. r''ge IN -four ~ that staCe. then add more
water. iis.y, little water III a separate pan to
b;.~Js =. Ia. which should be done every fifteen
miuu-ys- Turn from tine to time as it browns
NJ The lat II shOuld be laid on its back and
bIsle,i with lI,ter and -. ;he very last naoment
dre,l1;, with lcGr t. froth il. There will De bv
thu way plenty of good brown gravy ready for
st:a!nilis. ID, giZZar2. liver aud heart can be
cooked very -ly7.ly on the back of the stove I'M
til tender and laced h'scr upon the platter.
TURKEY WITH OYSTERS.
Let the TURKEY b., lightly ashed and wired
dry inside and out. Then cut dozen small
eashes in the hesl,y part Of the turkey on the
outside and press one whole oyster in each
cash and close the flesh and skin over each
oyster a. tightly possible. Then stuff the
turkey and treat as above. using oysters in the
dressing.
PRESSING AND SAUCES
for turkey vary and are generally selected 10
suit the taste. Oyster dressing Is favorite:
also ehessrGts and raisins in the filing of boiled
turkey are Gute often used. Roast turkey
with saufa-c stufiirg is quite German favOrite
though raTely part of American taste Gran
berrie- form the basis Of the favorite sauces
and are generally used a. jelly or sauce
proper For the jelly wash one quart of
berries. drain them. add one pint OF cold
water. boil closely eovered) just ten minutes;
add one II int of grGnulatcd sugar. boil Just ten
minutes longer. keeping ;hem covered. This
viii jelly perfectly. If the berries are good
when cold. whether strained or not Gram
berry tart can be made Of this with strips of
PUT paste laid across. forming a diamond
Cranberry saEce Is made with one quart of
berries. cooked five minutes. until they pop
IN a pint of water. Add pound OF sugar. cook
Just minute longer press through colander
and turn out 10 cool.
SOME POINTS WORTH NOTING.
In choosing turkey the age is the chief point
TO be attended to. An old bird invariably has
rough and reddish legs; young ones are
sr.,o ..p,l t~-E
are full and clear and the feet moist When
Kept too long the parts of the vent have a dis
eo.ored appearance. good dressed turkey
should be white and plump. the lower part OF
the breas. bone should be soft and plant
Ranging turkey into boiling water before
preparing If for cooking gives it additional
PiuInpners- Many dealers do this before selling
Some cooks keep well-greased paper over
the carcass while cooking To diffuse and equal
lie the heat. The English kill turkey a week
before cooking it, while the French smack
their chops most gratefully over a bird that has
been hung up by its feet undressed until the
feathers are nearly ready to drop off.
NICE AFTER DISH.
One Of the incest of cold meat dishes is
seallop turkey and the left over of Thanks
giving dinner fowl is just the thing to make
II Of Pick the meat from the bones when cold
and chop very fine. Put a LAYER of bread
crumbs on the bottom of a butt.red dish
niolrt"n them with milk, then put in a layer of
turkey WITH seasoning to SUI. and then con-
tlnue to add layers OF crumbs and meat until
the dish Is -nlled. Pou. over this plenty of
turkey gravy. Beat two eggs. two ounces of
butter and half "a teacup of cream thickened
with grated crackers and spread evenly over
the top. Bake half an hour and serve.
The MaRKETs AID MARKETING.
Judging from appearances at the market
houses today and the number Of housewives
looking out for the good things of life great
many have a good deal to be thankful for, or,
at least. the dealers hope and believe they have,
Tor the market stalls and grocery stores are
loaded down with all kinds of tempting things.
turkeys of all kinds and grades. from the
rough, wrinkled veterans of many years. whose
stubs OF feathers are so firmly implanted in
ther hides that pinchers only can ex-
tract them. TO the fat, chUnkey hen, or clean,
pump young Sobbler, are laid out or hung up
Tor inspection Evidently. however, il is ex-
Pected that Hlany will fOrego the time-honored
custom OF dlshing up turkey on the national
least and Thanksgiving day, and partake OF
game as an Offering of thanks. for an unusual
supply Is 20 be found in their respective de-
Partments IL the markets.
TEE CANvAs-BAcK DUCK
takes the lead and it takes Sc to get pair of
heHi- The Chesapeake region is sending up
some nice ones. too. just now and dealers report
SOod sales The red head is next and can be
hAd Tor a slightly more moderate sum-s4 a
Paroand then come the Nallards, which go at
Si:Oo a pair. Black heads call for IS cents
tSH; IhouSh not a great many feasters call for
DElck heads. pleasauts wore n little short to-