The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1896-11-23

tends serving roast turkey, IS the selection
Of the bird. In choosing turkey the age
of the bird is the principal thing to be at
tended to- A young gObbler is best he
may be distinguished from a hen turkey by
his comb. The age may be afscertalned by
the lower part Of the breastbone; if soft and
pliable. the turkey is young; il stih, it is
old and is not good for roasting. 1t can
only be used for boiling or braising- I1r-
keys weighing from eight to twelve pounds
are thought best
THE ART OF ROASTING.
OF course. much Of the success OF the
dinner depends upon the cooking after
the purchase of the turkey. SINCE, draw and
wash it quickly in cold water; wipe dry
with a towel: then season inside with half a
tablespoonful Of salt; fill the crop and body
with forcemeat. described below Sew the
turkey up. twist the wings back, run
skewer through the thighs into the BODY
pass a string across the back Of the hlrd,
crossing it below the breast; then catch II
over the points Of the skewer. cross tne
string again and tie in the back
Rub a tablespoonful Of salt all over the
turkey and lay in roasting pan; spread
two ounces OF butter over the breast; then
place the pan in a medium hot oven 70
roast; turn often and haste freely with its
owa gravy till the bird is light brown on
all sides; then add one cupful OF boiuns
water continue to roast basting frequently
till done which will take about two and
half hours or you may allow hfteen mln-
utes to a pound
Place the eiblets in a saucepan over the
Ere cover with cold water. add one-hali
teaspoonful of SALT when it boils add one
onion and cook till done.
Shortly before serving lay the turkey on
a warm dish. remove threads. strings and
skewerc. also the fat from the gravy. Mix
one tablespoonful Of corn starch with one
gill Of cold water; add it to the gravy; stir
this over the fire and cook three minutes
add sufficient giblet broth to make a
creamy sauce; cook five minutes: then
strain; chop the giblets very fine. add them
to the sauce and serve
MAKING THE DRESSING
The fOrcereat for dressing is simply
made Soak a 1ve-cent twO-days old loaf
OF bread in cold water until soft then in
close it in a towel and press it dry. Place
a saucepan with four tablespOOnfuls OF
finely chopped onion over the fire; add one
ounce OF butter. stir and cook five minutes
without browning; add the bread, continue
to stir and cook five minutes; turn the
bread into a dish and when cold mix II
with one pound of finely chopped fresh
pork from the loin or teRderlOin- season
with one even teaspoonful of salt one even
teaSpOonful Of pepper. one-half teaspoonfuI
Of nutmeg. one teaepoonful of thyme and
the yOlks of two eggs; mix all we'll together
and use as directed above
If the housewife can afford to spend $50
she can get up a very handsome dinner for
a dozen persons This sum. Of course does
not include wines Fourteen courses can
be served and the expense kept within the
figure named. First come oysters. then
soup. next calves brains. then fish with
potato balls. next flet of beef followed
By orange granite. Then comes the turkey
and cranberry sauce. with lettuce salad,
I celery. boiled artichokes and potatoes souf-
fed followed by plum pudding. ice cream.
fruit, cheese and coffee.