The herald., 1895-12-01


sacred to the turkey, Is over. 1t seems fit
and proper to offer few suggestions as
to the corruct treatment OF the national
bird. The old colonial folk We are 80
fond OF tracing our fam lilies, manners
and customs from. we're content with the
goose, which belongs especially to Merry
Enslend. We have kept the pumpkin
and tho mince pies of our ancestors, but
we have exchanged the goose for the tur-
key.
II you have the spirit of thankfuiness
In your own heart, and want to awaken
a corresponding glow in the heart of
your lord and master, you will serve your
turkey boned, and SO get rid of much Of
the difficulty in carving.
An easy way to bono turkey is to slit
the skin down the back with sharp
knife, and, raising one side at time
with the fingers separate the flesh from
the bones until the wings and legs are
reached; unjoint these from the body,
and. cutting through to the bone, turn
back tho flesh and remove the bones.
The flesh may be rsshaped by stuffing.
Stuff with force meat made OF veal and
little pork chopped fine. and season with
salt, pepper, sage or savory, and the juice
OF a lemon. Sew in shape and press the
wings and legs close to the body and tie
all firmly so that the upper surface may
be smooth and plump. Lard the breast
with narrow strips of firm fat pork and
bake until thoroughly done basting often
with salt and water and little butter.
Serve with giblet dressing to which has
been added cup OF strained tomatoes.
10 make giblet dressing for roast tur-
key put the giblsts and neck in sauce.
pan with cold water and add an onion,
salt and pepper and slice of dry bread
that has been made very brown in the
oven. Boil until the giblets are done then
strain the stock. Chop the giblets and
put them and the stock back into the
saucepan, dredge with little -four, add
the brown gravy from the bottom of the
pan in which the fowl was cooked after
Swimming off the fat. Serve hot in q
gravy boat.
Nine households out of every ten are
going to roast their turkey this Thanks
giving of 1895 as they have done on all
preceding last Thursdays in November
Tho proper way is TO begin by sngeing
and drawing the fowl, wash thoroughly
both inside and out, wipe dry with clean
linen towel and then rub the inside with
salt.
A good, old.fashioned stufiing is made
by mixing with . loaf of stale bread half
cup Of butter, one egg, salt. pepper, sage
and thyme or celery to taste, all brought
to the consistency OF mush by the addI-
ton Of hot water.
An oyster dressing is considered an i'm
provomsnt upon the old recipe. 1t is
made by adding to half q loaf of stale
salt and pepper to taste. Drain off tho
liquor from pint Of oysters. heat it and
pour rvsr the bread crumbs, add an egg
and mix all the ingredients we'll toge Their.
A little sweet milk is great improve
ment. With q spoon place spoonful of
stuffiing INTO the turkey, then a few oys-
ters, alternating until both have been
used up.
aMost delicious of all is a chestnut
stuffing, the rich nuts giving a peculiarly
delicate taste to the fowl. 10 make it
boil the obsstuuts, remove tho shells and
brown skins and mash them. Mix them
with few grated bread crumbs and
moisten with sweet cream add little
butter, and season with pepper and salt.
In filling the turkey do not crowd in the
slufiing. Sew up the openings and tie
or ekswer the legs and wings in shape.
Rub thckly with butter and salt and
dredge With -four. Place in a dripping
pan and put half cup of water in the
pan. Use moderate oven and cover the
turkey with another pan for the first fort
minutes. Basic frequently and turn the
bird occasionally to expose all parts to
the heat. 1t should be tender and moist
and golden brown all over when done
Garnisn tho dish with small balls of fried
sausage or fried oysters and parsley.
Serve with giblet dressing and cram
berries.
Another stuffing which is very popular
is of sausage meat, used ih addition to
bread crumbs and finely minced herbs.
The meat OF the wild turkey is much
drier than that OF the domestic bird, and
there is very little fat. favorits way
OF preparing this turkey is to lard it we'll
and to uss finely chopped pork in the fill.
for turkey cooked in this way.
Many old-fashioned cooks and some of
tho new fashioned consider that the
proper way to cook turkey is to boil it..
10 do this SINCE, draw and wash the tur-
and rub the inside with salt. Make a
stuffing of one quart of bread crumbs, a
tablespoonful of butter, salt, pepper and
chopped parsley, and mix the Ingredients
together with an egg. Fill the breast of
the fowl with some of this stuffing and
the legs and wings close to the body and
place 1t in saltod boiling water with the
breast downward. Boil rapidly the first
half hour, thsn draw it to the back of the
stove and cook. slowly until tender:
Serve with celery or chestnut sauce. If
oysters chopped are used in the stuffing
We with an oyster sauce. An old ia sh-
Toned custom was TO serve ham or smoked
tongue with aboiled turkey.
10 boil a boned turkey: When il is
stuffed roll the fowl tight in a piece of
cheese cloth and tie firmly with Irvine to
keep secure and in shane. Place in
stock previously prepared by putting the
bones In cold water with some herbs, an
onion peeled and stuck with a dozen
cloves, a carrot and turnip sliced. Boil
the turkey gently four hours at least then
take it out and remove the cloth and
place on dish. Strain the stock, remove
the fat and set over the fire. Add two
ounces of gelatlne dissolved in cold
water. Strain the liquid jelly through a
tine sieve over the turkey. When cold.
garnish with parsley or crosses and sliced
lemon.
Sauces are the proper accom- paniment
of b0iled turkeys, and hers are soma tried
and proved not wanting. Recipes for
making them:
Sauces for Boiled Turkey-Uhestnut
sauce: Shell and blanch three dozen
French chestuuts. Boil in water enough
~ cover item for thirty minutes. Drain |
eft the water and pound the nuts to
pAsts. Ada one tablespoonful of melted |
butter, half a teaspoO.iful Of salt and |
dash of cayenne pepper. Stir gradually |
into the paste one pint OF milk. Rub the |
mixture through a coarse puree sieve. amt |
place over the fire in double boiler to !
IL frA hal I,<t