St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-11-26

brandy. TO this menu may be added
soup, fish, meats. deserts, ETC., but
when you have partaken heartily of the
above i'll their respective states of per-
Iectlon you will be ready to cry: Hold,
enOughr'
How TO Select the Turkey.
In this country only is the turkey
found IN wild state. 1t is very fitting,
therefore, that in the THANKSGIVING
dinner it should be the principal dish.
When served it should fulfill Brillat-
Savajats description of one he killed
and cooked in Connecticut about one
hundred years ago. He says: ''lt was
charming to look upon. delightful to the
smell and delicious to the taste" Such
results are not obtained without care.
The turkey must be wisely chosen,
well cooked and properly served
1t should be short and plump,
the meat white, with some fat, the
legs black and smooth, and if there be
spurs they should be short The end of
the breast bone should be flexible, more
ike griStle than bone. A turkey that
is long in proportion to It's size and has
dark and blush flesh may be tender,
but certainly will not be finely favored
and juicy. A dry-picked turkey will be
! found II have much better flavor than
a scalded one. All poultry that is dry
| picked cost few cents a pound more
/ III ian the SCALED. but it is worth the eX-
! ira price.
ways of Cooking a Turkey.
81 wish there was more than one way
to cook a turkey" sighed house
keeper. You needn't look so aston
| ished," she went on TO a friend, there
is just roast turkey with stuffing, and
that's the beginning and end-theAlpha
and Omega-of the fowl" Only one
way to cook turkey! Why, one can
boil him and steam him and braiZe him,
as well as roast him. and in England he
could be impaled on spit for roasting,
which will give him flavor unknown
! to any other mode of cooking. Properly
! speaking, this cooking on the spit
is the roasting, while cooking in
a closed oven after our usual
method is only baking. Further, a
| turkey can be prepared for cooking in
| these different ways with an extended
variety of embellishments. He can be
| stuffed with bread seasoned with sage
| and summer savOry, or the cook can use
/ sausage meat. The dressing can be sea
sOned at one time with oysters, at an
| other time with cheStnuts, or again
|
be made of minced ham and bread
! crumbs, or of ham and sweet potatoes,
or mashed potato and sausage meat, or
| pounded veal and mushrooms.
wild Turkey.
These birds are usually fat and ten
der. and need only the treatment ac-
corded to prime domestic turkey, ex-
] hot
them the day before using them, wash
out the inside with vinegar, salt and
pepp er, and let them hang over night.
A little minced fat pork or ham is
mi Xed with the usual bread or chestnut
| forcemeat. Plenty of butter is used in
basting wildturkey, and the last half
hour the bird is alternately dredged
with dry flour and baSted until a fine
brown surface Is made. The gravy is
made as for roast turkey, and currant
jelly and cranberry sauce served with
the bird. If the bird after it is plucked
does not seem tender boil it slowly in
water with a cupful of cider vinegar
| and red pepper pod for an hour and a
half before baking it.
A Thanksgiving Bill of Fare.
The typical New England feast may
be more abundant than some families
d esire, but any selection made from il
will be sure to be acceptable to all.
Upon the seacoast baked black fish or
tantog always forms part of the dinner,
and oyster sauce is served with boiled
chicken, or oysters are used i'm the
chicken pie. In the interior and the
midwest the various game birds, large
|
buffalo and other large wild meats add
variety and richness to the feast. The
following is such Thanksgiving din