The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1892-06-18
In The MARKETS.
How to Roast a Turkey and How to Make
a Nice Rice Almond Cake.

How to Roast Turkey and How to Make
a Nice Rice Almond Cake.
This morning" said one Of the poultry
dealers to The CALLS market reporter yes
terday as he was strolling through one of
the principal markets ia search for some
thing that would make good dinner for
Sunday, we have a fine assortment OF nice
spring chickens which make the finest
brOilers for breakfast; then roasting chick
ems are nice at this season and these little
cottontaIl5 make a good and palatable stew
or they can be broiled to a turn. But be-
sides these we can fix you uD very nice
turkey, which makes an excellent roast for
q dinner, and. as the housekeeper says it is
seasonable at all times, but to be good it
should be cooked properly.
Much depends" said the dealer, "in the
preparation of The bird and the stu1ing that
is used. To MY thinking there is 10 way 10
cook q turkey that viii equal one stuffed
with chestnuts aud roasted. YOu draw and
prepare the turkey for stuffing and ill 1t
with pork sausage meat and cheStnuts.
The neck should be cut of close to the back,
the skin drawn back close and sewed with
a trusting needle and thick Irvine. Then,
after the interior of the turkey has been
well washed and dried with cloth, 1t
should be filed with the stUtfiBg and the
opening closely seWed. The chestnuts are
prepared as follows: Take as many
chestnuts as you think you will need.
split the outer shells and then
throw them into boiling water for few
minutes, remove them and then the shells
and inner skin will come off very easily.
Take half Of the quantity ana put in the
choDpiug- bowl, chop them, but not fine
When the turkey has been stuffed and sewed
up, truss il with either Irvine or skeweTs
| and cover the breast with thin layers Of fat
bacon, and il is ready 10 put in the oven.
! The balance Of the chestnuts should then
| be put into a stewpan with a little good beef
| broth and allowed TO boil until well done.
| Squeeze the juice Of a small lemon over
| them and then press them through a hair
[ sieve with the back Of a wooden spoon. To
| this add seasoning to taste and some cream,
! let it simmer, but not boil and stir contn-
! ually. Send TO The table in a very hot gravy
! bowl. This sauce may be cOlOred of rich
brown by the addition Of little caramel
while ii is cooking. The turkey, forgot TO
say, should be roasted until IL is OF light
/ brown, and when served there may be
| placed around the edge Of the dish some
| small sausazes that have been cooked in the
| baking pan with the bird"
I" With that turkey" said friend of the
| reporter, lyon should have good dessert,
! and il you will permit l will suggest one
! that is delicious and not difficult 10 make.
! Then, as you are agreeable, l VIII tell you
! what to do This is called rice cake and
| almonds. You wash i ounces of rice. put
it into a stewpln with four ounces OF but
ter, eight ounces Of sugar. half an ounce
of bitter and four ounces of sweet almonds
| previously scaided and pounded, one quart
Of milk and a very little salt; set the whole
| to boil very gently by the side OF a
slow fire, and by the time the milk has be-
come absorbed by the rice the latter will be
done. If not quite done a little more milk
should be added previously 10 setting it 10
boil, slowly, little longer. When the rice
is done mix IN the yelks Of six eggs and the
whites of three whipped. Next shred four
ounces OF sweet almonds and strew them
equally over the inside OF a plain mold
previously rather thickly spread with but.
ter; then pour in the prepared rice and bake
the cake for about an hour and half, and
when done turn it on dish. pour some di-
luted apricot jam around the base aud send
il 10 the table"