Abilene weekly reflector. [volume] (Abilene, Kan.) 1888-1935, 1896-11-26
THANKSGIVING TURKEY.
Various roothsome Ways 10 Prepare q
Delightful bird.

Delightful BIRD.
II you have the spirit Of thankfulneal
In your own heart, and want to awaken
4 corresponding glow in the heart Of
your lord and master. You will serve
your turkey boned and 90 get rid Of
much Of the difficulty in carving.
An easy way to bone q turkey 10 to
tilt the skin down the back with sharp
knife, and, raising one aide at . time
with the fingers, separate the flesh from
the bones until the wings and legs are
reached; upjoint these from the body,
and, cutting through to the bone, turn
back the fesh and remove the bones
The flesh may be reshaped by stuf6ng.
Stuff with forcemeat 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. 30 that the up.
per 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.
To make giblet dressing for roast
turkey. put the giblets and neck in
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 the glib.
let's are done, then strain the stock.
Chop the giblets fine and put them and
the stock back into the saucepan, dredge
with q little -four, add the brown gravy
from the bottom Of the pan in which the
fowl was cooked, after Swimming of
the fat Serve hot in gravy boat.
A good, old fashioned stufiing is made
by mixing with q loaf Of stale bread
half a 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 tho 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 1t
and pour over the bread crumbs; add an
egg and mix all the ingredients well to-
gether. A little sweet milk il a great
improvement
Most delicious of all Ia q chestnut
stuffiDg, 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 few grated bread crumbs
and moisten with sweet cream, add a
little butter and season with pepper and
salt. In filling the turkey do not crowd
in the stufflng. Sew up the openings |
and tie or skewel the legs and wings in
shape. Rub thickly with butter and salt
and dredge with flour. Place in a drip
ping pan and put half cup Of water in
the pan. Use moderate oven and COW
er the turkey with another pan for the
first 40 minutes. Basic frequently and
turn the bird occasionally to expose all
parts to the heat. II should be tender
and moist and a 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.