The morning call., 1894-11-03
FOR THE TABLE.

4Aefe are ali kinds and conditions OF birds in |
market low, but they sill command what
seems good price. Turkeys are selling for %
cents pound IN retail markets, though Ghey
can be hao Tor two or three cents less than that
al wholesale places, b1,, unless one is judge
OF poultry aud knows by certain signs how 10
measure the seas Us which have left their
marks upou the lows anatomy it is matter
OF economy TO pay the highest price TO Z con-
scientiouS dealer
1ui keys, ike many OIherthings, are net 10 be
judged by their looks alone; frequently the
plum, white. smooth skinned bird VIII prove
IN cooking 10 be q hardened veteran, whose
Euila-percha muscles have been overlaid with
TAT INTO The simill5ude OF callOw youth, aud not
unfrequently The ScTawny, blue-tnged, large
b0ned specimen VIII be found TO embody all the
virtues which A well-bred turkey should pos
sesS.
turkey should not be selected simply be
cause it has the very questionable qualifca-
iiOn Of fairness. OF course, of TWO turkeys OF
The same age, the fatter viii be tile more ten
der, but young fowl has rarely time 10 &C
cumulate much adlp0se tissue, which is at best
strongly favored. and TO be discarded every
time IN favor OF either butter or salt pork,
The condition OF the legs Of fowl is not
sure guide by which to judge its age. The
rough, scaly appearance may be que either
10 advanced years or 10 disease 10 which even
young birds, improperly Kept, are liable.
Neither can the fleXibilily OF the breast bone
be always depended upon, as that is not uufre-
QuenIly due 10 a fractured condition; but IN
young fowl of any kind the extremiiies of the
TWO side bones can easily be bent inward,
while in an old one they are rigid.
freshly killed fowl, before the muscles
have hardened, VIII often have every indication
OF youth and only lose them after long cooking.
If the turkey is not of a surety young and
tender il is better boiled han roasted, aud may
be filed with either celery or oyster stufnng,
made by adding either celery or oysters TO the
plain bread dressing; about which. however.
tastes differ, some preierrlng ii compact and
firm, made so by the addition Of two or three
eggs and Favored with sage, sayory or thyme;
while others Ike the crumbly substance, which
seems TO fall apart Of its own richness.
To a Quart OF bread crumbs, allow TWO table
spoonfuls Of melted butter. quarter of a
pount of fat salt pork cut in tiny cubes, three
teaspoonfuls Of salt. half a teaspoonful of
pepper and about pint Of chopped celery or
an equal quantity Of oysters, which may be
chopped or left entire at pleasure.
The bone of the neck of the turkey should
be cut OF very short and the breast well filed
with stuffing; then the skin should be turned
over upon the back and fastened with skewer.
The rest Of The stufhng should be placed in the
body of the fowl the hole sewed up and The
legs and wings fastened securely in position.
Then drop the bird into weak stock. or sailed
boiling water and cook slowly for three hours.
When it is done remove IL from the stock and
pour over II an oyster sauce made by
melting TWO ounces of Dutter and adding two
ounces Of -four. When these are well blended,
add 10 them one cup of hot cream, one of oy-
ster Liquor ana TWO OF the stock in which the
turkey was boiled, let this COOK a few minutes
taste 10 see if il is properly seasoned and add
half q pint OF oysters and few drops of lemon
Juice as it goes 10 the table. If the turkey has
celery stufing add one cup of that article to
The sauce. which must previously have been
cooked Iender in stock.
To those who think the favor OF turkey i'm
proved by the addition Of onion the following
stuffing may be recommended. 1t is peeuli-
arly light owing 10 the use OF yeast powder in
its construction, and it is also very palatable.
To make, il CRATE or rub through the e0lander
the breadcrumbs, and molsten with milk; then
fry IN two tablespOOnfuls OF butter, two onions
which have been peeled and thinly sliced
When the onion is cooked add 10 il the bread
which has been pressed dry from the milk, fry
This 10 light brown, and when il is quite
cool add salt, pepper and sweet herbs TO taste;
add also two we'll beaten eggs, and just a:
The dressing is TO be used sift and work into i
Two even teaspOoDfuls OF yeast powder.
Some epicures who consider no trouble toe
great TO secure good dinner, buy their tur-
keys alive, and for a few days before the
slaughter feed the victim upon unshelled wal
nuts. administered IN The form OF pills. Three
times a day, and whether the turkey will or no.
Thes- nuts are given in addition TO the usual
food until the day of his DEATH when all The
nourlshment given Is in the form of glass oil
wine or brandy poured down the unhapp.
creatures throat. This is said TO render th,
flesh Of the turkey white, firm and very juicy
For the turkey thus favored of fortune is pre-
pared a stuffng of ehestnuIs and truf1es. ant
BE- is served, brown and crisp, with a chesJnu
sauce.
For the stufhng allow about thirty of the larg
Italian cbestnuts TO each turkey. The nut
should be sheled and dropped into boiling
wafer for a few minutes and then blancbed by
rubbing the brown skin from them. Next
cover them with some well-seasoned bOilln!
stock and cook TIL tender, then press through
colander ana add TO them some salt and pep
per and half pint Of the stock in which the,
have been boiled. Take half q pound of sal
pork-yery fat-and remove the rind, theI
chop to a paste. Dc the came to about twice
the quantity Of lean veal; mix these well ant
add TO them the chestnuts and a dozen truf
fes, peeled and cut in slices.
stun the turkey with this and roast, bastinl
frequently. keeping the fowl covered, excep
while bastlng, With a cloth wet In -four paste
Serve the turkey In a chestnut sauce made b.
browning tablespoonful of -four with two 0
butter, adding a pint Of stock and halt pin
OF chestnut pulp, season well, stTs<n and let i
get very hot, add few drops Of lemon juic:
and serve.
Family Retail Market.