The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1896-11-26
THANKSGIVING TURKEY.
various Toothsomc ways TO Prepare the
Delightful Bird.

vorious ToOthsomc ways 10 Prepare the
Delightful Bird.
If Won have the spirit of thankfulness
IN vour own heart, and want to awaken
= 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 i'll carving.
An easy way to bone turkey is to
slit tho 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 the flesh and remove the bones.
The flesh may bSreshaped by stuffing.
Stuff with foroemeat made Of veal and
a little pork chopped fine, and season
with salt, pepper sage or savory, and
the Juice Of lemon. Sew in shape, and
press the wings and legs close to the
body, and tie all firmly, so that the up
per surface may be smooth and plump
Lard tho breast with narrow strips Of
arm, 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 q cup
Of strained tomatoes.
To make q giblet dressing for roast
turkey, put the giblets and neck In q
saucepan with cold water and add an
onion, salt and pepper, and a slice of
dry bread that has been made very
brown in the oven. Boil until tho glib
Acts are done, then strain the stock.
Chop the giblets fine 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 tho
fowl was cooked, after skimming off
the fat. Serve hot in q gravy boat.
A good, old fashioned stuffiHg is made
by mixing with a loaf of stale bread
half cup Of butter, an egg, salt, pep
per, sage and thyme or celery to taste,
all brought to the consistency Of mush
by the addition Of hot water.
An oyster dressing is considered an
Improvement upon the old recipe. 1t is
made by adding to half loaf Of stale
bread crumbled half cup of butter and
salt and pepper to taste. Drain off the
liquor from pint of oysters, heat il
anu pOur ONeT tue Dreitu Cru1uDb Huu uu
egg and mix all the ingredients well to-
gether. A little sweet milk is great
improvements
Most delicious of all is q chestnut
stuffing, the rich nuts giving peculiar
ly delicate taste to the fowl. To make
it boil the chestnuts, remove the shells
and brown skins and mash them. Mix
them with a few grated bread crumbs
and moisten with sweet cream, add q
little butter and season with pepper and
salt. In filling the turkey do not crowd
in the stuffing Sew up the openings
and tie or skewer the legs and wings in
shape. Rub thickly with butter and salt
and dredge with flour. Place in drip
ping pan and put half a cup of water in
the pan. Use moderate oven and cov-
er the turkey with another pan for tho
first 40 minutes. Baste frequently and
turn the bird occasionally to expose all
parts to the heat. 1t should be tender
and moist and IA golden brown all over
when DONE Garnish the dish with
small balls Of fried sausage or fried oys-
ters and parsley. Serve with giblet
dressing and cranberries. st. Louis
Globe Democrat