New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-10-09

woods mid w,ds. but the beauty OF the season has
also, especially OF late years. conduced 10 ue
lengthening OF the regular summer" vacauohs' SO
| that now there are hundreds upon hundreds OK
families continuing in their rural homes who Tor
merry Gifted back 10 the city ut the
earliest coming OF September This custom VIII grow
as the beauty OF the country In the fall becomes
better known ana generally recognised auo cre
long, to those who can afford II, the autumn stay IN
the woods and mountains Will be qnite rs much the
rule as the now almost universal summer vacation
Tile first chilly days Of october and the departure OK
summer flies suggest to the good housekcepcr 1ho
necessity for fall housekeeping. the putting up OK
stoves or the putting the furnace In order Tor the
winter fire. Tie best time for general housecieanns
is the spring rather than tile fall. but there Is Always
great deal OF work to done In the fall IN prepar'
Ing the house for winter It Is good plan to get tns
work done as early the middle Of October! in order
to get ready for a period Of cold weather. which u
likely ut any in this OF the year. when
winter fires will required. With this work done.
the housekeeper is readiness 10 go with her fall
and winter sewing.
Tho chief cleaning necessary Is thorough dustlng the
wlplng away OF 1y spccks and the wfpins Of paint
putting down rugs and carpetings. mating has been
used in summer. and replacing the light summer cur
aIns with heavy winter drapcrcs to keep out draughts
and give a warmer and more comfortable appearance
to the The cellar and all the storcrooms. where
food to be kept during the winter. should be made
scnpnlously Clean In some portions OF the country
It IL necessary have parts Of the plumbing especially
protected for the winter All this should bs
done carly as in this uncertain climate freezing
weather may appear at any time after the middle VI
October. Nothing is gained By waiting and great
deal may DO gained by being prepared carly for any
weather.
The poultry and game seasons will soon be at rncar
height. There many delightful ways OF preparing
full grown chicken or turkey besides the familiar
fricasscc and roast though in nine cases ont of len
such fowls cooked in these ways. In the country
where chickens comparatively inexpensive great
many delicious dishes may be served Of poultry. T.
Chicken with rice Is old familiar dsh The
chicken is well picked, drawn and trussed into
shape IN the same way for roasting. but without
stufiDg. 1t is then laid its breast In boiling
water. Add to the water half carrot, an onion
with two cloves stuck in II, half tayIeaf ana q
sprg Of parsley. Let the chicken cook very slowly
In this water for about half ali hour. Then add a
small cup OF raw rice, and let the whole cook for
twenty minutes longer, sti very slowly. There
should be a hcapng teaspoonful Of salt added when
the rice Is put In. Take up the chicken and sur
round it by border OF cooked rice. Straiu the
mainder OF the rice and broth through Juice sieve.
Add pint of lot milk, and let this soap boil up
for ten minutes. Serve it with pieces Of bread cut
in fancful shapes when soft, then dried and fried
brown In butter. The appearance Of the chicken
may be improved by scattering fried breadcrumbs
it, though some people prefer to serve 1t
white, as it will be when cooked in the rice.
A boned chicken turkey is not very diff
cult dish to prepare, and is one which every good
cook should practise upon, rs It IS very con-
venient dish at evening suppers and other occasions
when cod meats In demand. Select a firm.
plump fowl. 1t Is well enough 10 begin for practice
with chicken. 1t is very necessary that the bird
be fresh killed and market fowl from the frozen
stock. open the bird down the back and begin pusl-
Ing the flesh Off the bones, using boning knife to
the igatires that bind the skin to the bone.
bu do rot cut tie flesh any more than Is necessary.
Rather push 1t of. 1t is very necessary that no
part Of the skin be separated except where IL IL
cut. II Is rather slow and tedious work. especially
for u novice. Gradually the bird IS turned inside
out. sometimes the bone of the drumsticks is left
on, but French cooks take ont every bone includn:
these.
1t will assist materially IN the process Of bonlrS
II you the sllews Of the leg at the begin-i
ming. This should be done before the feet are cut
of from the dr,msticks. The skin should be
scraped of carefully cut to the depth Of the sinews
only, and just so as to uncover them. They lie
chiefly in a bunch at the back Of The leg. A few
sinews may sometimes also be pulled out OF Ae
wings which would materially assist in the proc ess
OF bonng. The tips of the wings are always re-
moved and the neck IS cut on close 10 the body.
the skin being turned back and left on. Formr
Of the interior meat next the bone was re-
moved but this Is not done row. When the bird
has been completely turned inside ont of the bone
turn II back to It's usual shape and set 1t aie ,
while you prepare the dressing.
Take two pounds OF the lean meat OF the leg OF II
and two pounds and half OF lean. fresh pork .
these pieces up fine. Add half n pound Of lar g
pork Tablespoonful OF salt, teaspoonfu OF pepes.
a spray OF parsley and spg OF thyme and chop the
whole as fine sausage meat. Take half pour II
smoked beefs tongue and dozen and half OF -
rooms. Cut these into dce-shape pieces and mix t@en
through the fOrcemeat. Add about a wlne-slaSs Oh
rich beef stock. Spread the turkey out on table
before yon and line IL evenly with this forceness.
Then up the turkey Or II you WISH 10 arrange
like a regular French galantine. roll It up. tying It
firmly at each end as the ends OF bag may be ted TO-
ge,her In case It IS cooked In a roll the amount OK
orcemeat given will be enough for turkey OF fiSne
pounds. but If 1t is served sewed up IN shape Jus
amount will only be enough 10 Ill chicken OF nve
pounds In case It IS sewed in a roll the meat musr
be evened BY cutting Il away from the breast In 'hn
slices with very sharp knife, and laying 1t on places
where the meat IS not thick race inc pohea eurAey
after 1t Is tied up In shape In a saucepan ample
enough TO hold II. The bones OF the turkey shoun
already have been out in cold water the range
with one onion, half csrrOt cut In slices, spray Oh
parsley and half a bayleaf When this has sim neTed
for an hour pour It the boned turkey In the 'uce-
pan. II there Is not liquid enough TO fuly co'es IT,
pour on more water Let the ga!annc simmer slowly
in this water for two hours and hail. and cool 1t III
the liquor In which it cooked IL IS improved DIV
pressing It. In this leave It In its liquor ana
put press over it weighing about ten pounds. when
It IS thoroughly cold it away till 1t Is ready TO use.
4 very nice jelly be made by stralnng the oroe"
In which the turkey was cooked. and adding half box
Of cclniine 10 q quart OF the mixture. lie Dfotn
shonld lie clarified by breaking into it when cold the
shells and white OF egg. and slowly heating 1t to
ti. boiling point. AS soon as 1t begins to boil The
froth should rise 1t should not cook too hard As
soon as 1t Is covered with n thick leathery frotll
which will be about ten minutes. skim IL ana strain
4, at once through n napkin When the broth Is
strained little caramel may be added TO give 1t COLOR
II must be heated to boiling second time after 1t IS
clarified and the gelatne. which has been soaking
FOR two hours In cold water should be added to tho
boiling broth. Strain the jelly n moment after add
a.ad 1 L