The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-07-23
In THE MARKETS.
The Way in Which Several Paistaoie
Dishes Are Prepared for the Table

The Way in Which Several PaiataDie
Dishes Are Prepared for the TaDie'
The large markets of the city are at TINS
season filled with almost everything Iia' tue
good liver can ask for. Everything 'hat Is
in season is in plenty, ana theIe 10 s.eaV
variety of good things IN the STAINS anu vi
the shelves and counters
There are great many people. SAID
bousekeeper to THE CALLS Market re-
porter few days since, who are under the
jmprassfan that the only way to cook
turkey is to roast it. True. roast turkey
when well roasted is good. very good, will
admit but / think by way Of change that
a boiled turkey is very acceptable How do
/ boil turkey? ! will tell you all about It,
] follow the rule laid down by my mother
First l select hen turkey, because 1t Is
preferable for boiling on account Of white
ness and tenderness. l always select one oil
moderate size. as a large one is not always
good when boiled. 1t is best that the bird
should have been killed three days. because
If cooked the same day that it is Killed IL
will be neither white nor tender L take
the bird and carefully remove the pin
feathers or any that the plucker may nave
left. using the point OF a knlie ana tnnInp
for the purpose, then with white paper
SINCE the bird. Then ] wash it INSIDE ana
out in cold water, after it has oeen drawn
of course, and wipe 1t thoroHShIy uTy Win
a cloth. / draw the sineWs from tne thlghs
and cut off the legs al the first joint, draw
the legs toward the front of the body and
secure them with q skeWer. draw down
the wings and secure them also with a
skewer. Then | I'LL the breast with force
meat, sometimes adding fresh oysters TO
the fOrcemeat that is when / serve
the turkey with oyster sause. l make
the bird look as plump as possible. for there
is much in looks, YOU know / draw the
skin over the neck opening and sew it with
q tTGsSiuG-ueedle and coarse white string.
| then put the turkey in pot containing
hot water sufficient to cover IL and let 1t
come TO a boil carefully removing the
scum. While II is boiling care should be
taken that the bird is always covered with
water. After the scum has been removed it
should be- allowed to simmer for an hour
and a half to an hour and three-quaTters.
Then it may be served up with sither oys-
ter. celery or parsley and butter sauce. a
nice addition TO this dish is little boiled
ham. tongue or bacon"
Now that tomatoes are IN plenty-large,
red and ripe" said dealer to the reporter
'let me tell you how to bake them SO that
they may be served as an excellent accom-
panlment to any kind of roast meat Take
as many firm tomatoes as you will need and
cut of thick slice at the stalk end, re-
move the inside so that nothing but the
shell remains. The Interior Of the tomato
you put into pan and add q few mush-
rooms chopped small, some partley also
chopped, some shalots cut into very small
squares, an equal proportion of grated lean
ham and fat bacon, a little salt, pepper and
some chopped thyme. to taste. This should
be fried for about five minutes and then
the yelks of two eggs, for enough stufing
to fill half a dozen tomatoes, should be
added and well stirred. This preparation
is then used to fill the tomatoes. after which
they are covered each with the removed
slice and put into q baking-pan. A little
clarified butter is poured over each and
then the whole is sprinkled with bread
crumbs, and the pan is put in a quick oven
for about 10 minutes, when the tomatoes
Will be done. They should be served on 8
very hot dish"
There are but few who do not relish
cooked fruit, and OF all the fruit cooked,
pears are always acceptable. The follow
Ing mode OF preparing them, tried by the
writer, Is very good one: Peel the pears
| and steep them in cold water TO prevent
| them from becoming discOlored. To half
dozen fair sized pears there should be
two ounces Of butter. half an ounce of CELIA
tine, some sugar and the yelk Of an egg
The pears ahould be put into a pan con-
tanning water sufficient to cover them, then
they should be boiled with the butter and
enough sugar to sweeten them They
should boil slowly until tender, then re-
moved and arranged nicely on a dish
brushed over with the yelk of the egg and
sprinkled with powdered sugar. The syrup
remaining in the pan has then added to it
the gelatine and is col0red with a little pre-
pared cOchineal and the syrup is poured
set Ine syrup, after the gelatine has been
added, should not be allowed to boil tor
more than i've minutes. 1t takes about
% minutes to prepare tile frnii for the table