Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1892-12-09
HOUSEHOLD AFFAIRS.
TIsIKLY TURKEY REc1rEr,

TIMELY TURKEY REcIpEe. "a
The standard holiday dish is ro|
turkey with oyster stuffing, which =
first put inside the turkey, and afteryaa
put inside those who gather. att H.
: dinner table. The turkey is drawn a.
roasted as usual.
For the stuffiug take bread at lek
one day old, grated fine, and one-nE
OF the bulk of the bread in oyste|
Add, for an ordinary sized fowl,
onions chopped fine, four ounces
melted butter, pepper, salt, thyme al
sage according to taste, aud littleE
!. the fluid of the oysters. Basic ti
turkey until it is roasted to LII
brown. Make gravy out of the gible!
heart and liver, thioken with flour al:
add dash of Worcestershire sauce,
lump OF butter, pepper and salt. WIZ
this dish should be served the old-fas'
Toned cranberry sauce, made of eouS
weights cranberries aud brown sugar. E
which are ad,led two ounces of buttE
and dash of cinnamon. Let the whoE
simmer until the skin of the crsnbes
ries is tender. Set to cool on ice I'd
three hours before serving. which WI
make the sauce like jelly.
For roast turkey with chestnut stu
fng the same recipe applies, except thu
boiled chestnuts, grated or mashed yeI5
fine, are substituted for the oysters. Til
large Italian chestnuts are best.
For an onion stuffing, considering TIL
turkey weighs fourteen pounds, chop fiy5
onions very fine and substitute for oys
ters, with sufficient bread crumbs, bud
ter, pepper, salt, sage and thyme. i
If one should want fried turkey Il
Creole for a change, which is u favoritI
Southern way of serving the 'biMS, i
should be disjointed. Then make
batter of equal parts of milk and eggs
we'll beaten, to which little salt is add
ed. Dip the sections of turkey intd
cracker dust, then into the batter, ami
then into the cracker dust again, afteI
which fry in equal parts of butter and
lard.
For this dish the sauce is made o,
three ounces OF butter and two heapint
tablespoonfuls of flour, melted together
to which add q pint of milk and dash
Of salt. Serve with small boiled potato
balls, sprinkled with chopped parsley.
For the ordinary fried, turkey, dip in
batter rs before and serve o1 diamond.
shaped pieces of toast, with cranberry
sauce. This kind of sauce is made oil
one quart of crauberries, two ounces OF
butter and eight ounces of light brown
sugar. Allow to simmer. until cooked,
and then either pour over each portion
or allow euch guest to serve himself.
In serving fried turkey with apple
'aucc, prepare the turkey as before. Fol-
the sauce, peel two quarts OF sour apples,
take out cores and add one and a hall
pounds Of light brown sugar and two
ounces of butter Boil together with one
peeled lemon, and set to cool until ready
TO serve.
Boiled turkey with rice requires much
care to serve properly. The. turkey
should be drawn and skinned, md tied
tight in thin, linen cloth, with no
stutfng. When the water begins to boil
slowly add one pint of rice, taking care
at the same time that the water never
BCtS peioW uoltlH5 point.
IT too much rice is added ut time i,
becomes soggy. After threc-quarters o.
an hour, or according to the weight Of
the turkey, and when the rice is tender
enough to yield when pinched between
thumb and finger, take out the rice and
q little of the water and stew it sep.
arately with two tablespoonfuls of butter
and little curry, pepper and salt. AL
low the turkey to get tender, and ther
serve on large dish, surrounded By the
rice. Serve cranberry OF apple sauce, nc.
cording to taste. With this dish may b,
served boiled potatoes aud onions
cooked separately, and stewed tomatoes
In serving boiled turkey with oysters
the turkey is stuffed with bread crumbs,
moistened with oyster liquid, and oyster
to the amount OF one fourth the bread
crumbs. To the stuffing is added tire,
ounces of butter; pepper aud salt tc
taste. The turkey should be tied in a
linen cloth, MS before. Serve with white
sauce, made with four ounces of butter
and three tablespoonfuls of flour melted
together, to which is added little sal
and quart of milk.
If a housewife builds her Thankseiy
ing dinner on any of these recipes, SHIT
will be very happy, and her husband will
be very proud OF her, besides being yer,
well fed. ~