Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1893-11-07
DIFFERENT WAYS or COOKING
TURKEY.

DIFFERENT WAYS or COOKING
TURKEY.
The turkey has 90 long been given the
place Of honor 1t our Thanksgivine
feast, that TO substitute any other dish
would almost seem 70 detract from the
old time sacredness Of the day. And
ret, with our modern appliances and
skiil In cookery, We should oftener serve
II In other ways than roasted, or ut least
have Il roasted to perfection. But 10
whatever way Il IL cooked success do
ponds very greatly upon the wise selec-
ton Of the fowl, and this 10 easier done
II Il ID dressed with the head and feet on.
II should be short and plump; the eyea
bright and full, the feet soft, legs
smooth, and II there be spurs they
should be short. The skin should looh
soft, showing layers Of yellowish tat
and white flesh beneath; the Joints
pliable, and the end Of the breast-bons
should be flexible, more like gristle than
bone. Hen turkeys are smaller, and not
90 finely favored as the cocks; and q
ldry-picked turkey, though Il costs few
cents pound more than scalded one,
has enough better flavor to be well
worth the extra price. Remove oil pin
feathers, and singe by holding over
burning paper. Unless carelessly drawn
do not wash the inside, but thoroughly
wipe out with q damp sponge or soft
cloth. A turkey that Ia to be stufiet
should be prepared the day before It ],
cooked, and any fowl Ia fnef favored
and more tender II killed two or three
days before II IL needed.
ROAST TURKEY.-If the breast cavity
will hold all the stufflng that IL needed
land II usually why, roll up q bit oil
bread crust and crowd II Into the open
| Ing from the crop Into the body, 20 the
dressing will not work down Into the
latter, and spoil the plumpness OF the
breast. Always leave room for tht
stuffing to swell, and thus prevent III
being solid. After sewing up the cuts,
draw the skin of the neck over to the
back and hold It In place by shor,
skewer, and few stitches, also. Brinl
the pinions Of the wings forward, ther
upward, and at the same time spring
them over to the back; push up the leg,
until they lie DAT against the sides, and
the lower joints are even With the rump
then run large skewer through thu
BODY and both wings, aud another
through the thighs. Fasten the two
skewers together with stout cord, ant
tie another around the end OF tn
legs.
The following method Of preparing
and roasting turkey, was given to mi
several years ago, by q celebrated cook
and I have never vet seen one NJ juicy
and delicious prepared In any othe
way, not even with q patent covered
roasting pan. Prepare o roll OF three
inch wide strips Of fine old muslin 81
cheese-cloth sewed together. Rub thu
outside of the fowl with salt, and laylnf
one end Of the cloth dlsgonally across
the breast, with the roll towards TIT
neck, wind round and round the body
each piece overlapping the edge OF thu
former one, and continue till the whole
body IL enveloped In muslin. Secure
the end with stitches, and take few
here and there, to prevent any POSSIBLE
ity Of the bandage slipping when roast
ing. Rub soft butter well into the cloth
lay the bird on rack In dripplng-pan
with only enough boiling water to pre-
vent burning the pan; place In no
oven, aud allow twenty minutes To-
heating through, and fifteen afterward'
for every pound It weighs. Basic often
and spread more butter on the breas
and such other parts as brown fastest
and are In danger Of becoming dry
When II Il done dextrously remove tn
wrappings by cutting the clotf
at different points and pulling 1t of. Il
there Il too much fat In the pan, pou
out some before making brown gravy
PLAIN FORcE-MEAT.-Rub fine tn
soft part Of loaf Of bread, and season
with two tablespoonfuls Tor more) o
chopped celery stalks, salt and pepper
Place a Scotch bowl or frying-pan Owe
the fire and when hot put In q teacupfu
Of butter or perfectly sweet dripping
and all the stufiing, and stir CONSTANT!
for three minutes, or until the entir'
mass IL heated through, and evenly sea
soned with butter. let Il cool befor'
stuffing the turkey. II celery Is not llk
ed, summer savory or sage can be sub
stituted, aud II onion Is wanted Try
Tablespoonful Of 1t chopped hne In
tablespoonful Of butter, before addinj
the remainder OF butter and dry stuffing
OYSTER SrUFFiNG.-Place two dozel
large oysters over the fire 10 a hot fry
lng-pan, and stir two minutes, or until
nicely pumped. Skim out, and whel
cool cut In rather large pieces, and adj
L O., . ,>l.t,, forca- tnaat prafprn hlv tn on
seasoned with celery. Pour the oyste
liquor Into the baking pan, and use 10
bsstlpg the turkey.
CHESTNUT STUFrING.--Roast larg
chestnuts, remove the shell and skin ant
cut each one In four or five pieces. II
each quart of nuts add two tablespoon
fuls OF butter, half q teaspO0nful OF salt
q dash Of cayenne pepper and one o
white pepper. Remember the precau
ton not to stuff the fowl full.
SAUSAGE SrUrrING.-Make plail
lforce-meat seasoned with parsley
celery, salt, and pepper, and add ont
pound Of saussge-meat 10 quart OF tn
dry stuffing. Chopped salt pork addet
Ito q plain f0rce-meat seasoned Will
parsley, salt, and pepper Is high.
relished by many.
BRAIsEp TURKEY.-Mske bed o
the following vegetables, In the bottom
Iof large roastlng-pan. Half OF larg
carrot sliced thin, two tablespoonfuls o
chopped turnlp, three OF chopped celery
half Of medium sized onion sliced thin
two bay leaves broken fine; q dozel
Ipepper-corns, a blade Of mace, and
tablespoonful Of salt. Lay q well
trussed, stuffed turkey on top OF these
add quart Of boiling water, and cool
Iln hot oven three or four hours, &C
lcording to the size of the turkey. whel
nicely Drowned, having basted 1t ever!
fifteen minutes, take up on O platter
brown two tablespoonfuls Of butter ant
two of -four Ia frying pan, and max
a brown gravy with the liquor strainet
from the vegetables In the dripplng-pan
BOILED TURKEy.-Stuf and truss a
above, and boil gently, scarcely NOR
than simmer. Any vegetables may b
cooked with Il II desired, and salt, pep
per, and few celery stalks, II no more
should be added half an hour before
IL done. In dishing, be sure to draiI
the water from the body, before placing
II on the platter.
DEvILEp TURKEY.-There are man!
appealing and attractive breskfss
dishes that may be made from COLI
roasted or boiled turkey, and none NOR
90 than the above. Rub a double wire
broller with sweet drippings, and quick
" broll the legs, wings, or large piece
Of cold turkey. Make sauce by brown
Ing two tablespoonfuls Of butter ant
one of -four, add one teaspoonful o
freshIy prepared mustard, one table