The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1892-12-07
HOUSEHOLD AFFAIRS.
TIMELY TURKEY RECIPES.


The standard holiday dish is roast
turkey With oyster stufing, which Is
first put inside the turkey, aud afterwards
put inside those who gather at the
dinner table. The turkey is drawn and
roasted as usual.
For the s%tufing take bread at least
one day old, grated fine, and one-ffth
Of the bulk Of the bread in oysters.
Add, for an ordinary sized fowl, two
onions chopped fine, four ounces Of
melted butter, pepper, salt, thyme and
sage according 70 taste, aud a little Of
the fluid Of the oysters. Basic the
turkey until it is roasted TO a light
brown. Make a gravy out of the giblets,
heart aud liver, thicken with -four and
add a dash of Worcestershire sauce, a
lump of butter, pepper aud salt. With
this dish should be served the old-fash-
toned cranberry sauce, made Of equal
weights cranberries and brown sugar, TO
which are added two ounces Of butter
aud a dash of cinnsmon. Let the whole
simmer until the skin Of the cranber-
ries is tender. Set to cool on Ice for
three hours before serving, which will
make the sauce like a Jelly.
For roast turkey with chestnut stuff
ing the same recipe applies, except that
boiled chestnuts, grated or mashed very
fine, are substituted for the oysters. The
large Italian chestnuts are best.
For an onion stufing, considering the
turkey weighs fourteen pounds, chop FIVE
onions very fine aud substitute for oys-
tiers, with sufficient bread crumbs, but
ter, pepper, salt, sage and thyme,
II one should want fried turkey a Ia
Creole for a change, which is u favorite
Southern way Of serving the bird, it
should be disjointed. Then make o
batter of equal parts of milk and eggs,
well beaten, to which a little salt is add
ed. Dip the sections Of turkey into
cracker dust, then into the batter, and
then into the cracker dust again, after
which fry in equal parts of butter aud
lard.
For this dish the sauce is made OF
three ounces of butter and two heapina
tablespoonfuls of -four, melted together,
to which add pint of milk aud a dash
of salt. Serve with small boiled potato
balls, spriukled with chopped parsley.
For the ordinary fried turkey, dip In
batter rs before and serve on diamond
shaped pieces Of toast, with cranberry
sauce. This kind of sauce is made of
one quart of cranberries, two ounces Of
butter aud eight ounces of light brown
sugar. Allow to simmer until cooked,
and then either pour over each portion
Or allow each guest to serve himself.
In serving fried turkey with apple
sauce, prepare the turkey as before. For
the sauce, peel two quarts of sour apples,
take out cores and add one and a half
pounds of light brown sugar and two
ounces Of butter. Boil together with one
peeled lemon, and set to cool until ready
to serve.
In serving boiled turkey with oysters
the turkey is stuffed with bread crumbs,
moistened with oyster liquid, and oysters
to the amount of one-fourth the bread
crumbs. To the stuffing is added three
ounces of butter; pepper and salt to
taste. The turkey should be tied In a
linen cloth, as before. Serve with white
sauce, made with four ounces of butter
and three tablespoonfuls of flour melted
together, to which is added a little salt
and a quart of milk.
II Il housewife builds her Thanksgiv-
ing dinner on any of these recipes, she
will be very happy, aud her husband will
be very proud of her, besides being very
well fed.