The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-11-27
THE HOME.
Thanksgiving Cookery.

Thanksgiving Cookery.
In selecting turkey, says Miss Parloa,
see that the flesh is white, that the bird
is short, plump and fat, and that the
end Of the breastbone is soft and flexible.
This bird should be treated with the
greatest respect. Season it we'll with
salt, and fill the breast and body with
d well seasoned dressing Spread soft
butter oyers'the breast, legs and sides,
then dredge thickly with flour. and put
into hot oven where the butter and
-four will unite to make frothy crust
for the turkey.
After the turkey is Drowned the heat
should be reduced. There must be
basting every Is minutes with the gravy
in the pan, besides salt, pepper and -four
The coating of flour and butter, the con-
slant generous bastingssan the low heat
of the greater part of the time of cooking
will ensure tender, juicy wells seasoned
dish. After drawing the turkey rinse
out with several waters, and, in next to
the last, mix teaspoonful of soda. The
inside OF the fowl, writes Marion Har-
land, especially if purchased in the mar
ket. is sometimes very sour, and imparts
an unpleasant taste. to the stuffing, if not
to the inner part of the legs and side
bones. The soda will act as corrective
and is, moreover, very cleansing. Fill
the body with this water, shake well,
empty it out and rinse with fair water.
Then prepare a dressing of bread crumbs
mixed with / butter, pepper. salt, thyme,
or sweet narjoram, and wet with .hot
water or milk. You may, if you like,
add the beaten yolks of two eggs. A
little chopped sausage is esteemed an
improvement when well Incorporated
with the other ingredients. Or mince a
dozen oysters and stir into the dressing;
and if you are partial to the taste wet
the bread crumbs with the oyster liquor.
The effect upon the turkey meat, par
ticularly that of the breast, is very pleas
ant. Stuff the craw with this, and tie
string tightly about the neck, to prevent
the escape of the stufing. Then fill the
strong thread. This and the neck string
are to be removed when the fowl is
dished. In roasting, if your fire is brisk,
allow about ten minutes to the pound;
but it will depend very much upon the
turkeys age whether this rule holds
good. Dredge it with flour before roast
ing, and haste often, at first with butter
and water, afterward with the gravy in
the dripping pan. If you roast:in an oven
and lay the turkey in thesr@~pan, put sin
with it a teacupful of shot water. Many
roast always upon grating placed on
the top of the pan. In that case, the
boiling water steams the underpart Of
the fowl and prevents. the skin from
drying too fast, or cracking. Roast to
fine brown, and if it threatens to darken
too rapidly lay sheet of white paper
over it until the lower part is also done.
Stew the chopped giblets in just enough
water to cover them, and when the tur
key is lifted from the pan, add these,
with the water in which they are boiled
full of Drowned flour, wet with cold
water to prevent lumping; boil up once
and pour into the gravy boat. IL the
turkey is very fat skim the drippings
well before putting in the giblets Serve
with cranberry sauce. Some lay fried
oysters in the dish around the turkey.
Mince Meat. Five pounds of the lower
part of the round, boil it until it is
tender, when it weighs about two pounds;
after peeling and corning, three-quarters
of pound ofssuet, three pounds of rails
ms, four and half neaping tablespoon
fuls of ground Glove, three level table
spoonfnl's sof salt, three and one-half
pounds of sugar and three nutmegs.
Boil the raisins until tender and save
the. water in which they were cooked.
Chop the meat, apple and suet very fine,
put them on togetherswiththe sugar salt,
spices andsraisins, add half cup of the
liquor in which the meat was boiled,
the water. in which the raisins were
cooked and cup Of sweet pickle vine
gar If needed to make the mince meat
meat liquor. Cook the MIXTURE, until it
all comes to the boiling point, then set
it aside for use.
P1mnkin Pie-Paro the pumpkin and
cook in but little water SO that when
done it can be sifted quite dry. Add
sugar to taste, one egg for each pie and
milk enough to make of required stiff
ness. A tablespoonful ~or two of cream
to each pie is an improvement. Flavor
with nutmeg, cinnamon and little
ginger. Have ready nice crust made
well in deep perforated tin plates.
Dreamed Onions Boil in plenty of
salted water, and unless the onions are
very mild it is well to change the water
When parboiled. When very tender drain
thoroughly and add from another sauce
pan cream sauce, made by rubbing to-
gether a tablespoonful of butter with
one OF nour, and when well cooked add
ing gradually one pint of rich milk. Let
she onions simmer gently in this sauce
Tor ten minutes, then dish with butter,
salt and pepper to taste.
Puddlng. six crackers, hree pints of
milk, a pound of raisins a cnn If sugar.
a quarter OF cup of butter. half tea
spoonful of SALT the same of cinnamon.
a saltspoonful each of Glove and alisnice
quarter of a inutmeg and six eggs. Roll
Jne crackers until fine and soak them in
the milk after they are soft, add the
butter which has been creamed with the
sugar, the spices and beaten eggs. Bake