The Indianapolis journal., 1896-11-24
THANKSGIVING DINNER
HERE ARE EXACTLY THE RIGHT d.
RECTIONs FOR COOKING 1T.
Experts i'm the Culinary Art Give a
Slill-Of Timely Interest.

Boston Transcript.
1t was a happy thought that impelled the
managers Of the Boston Cooking School. at
la fremont street. to anticipate Thanks
giving day by demonstrating, in the third
of the course of twelve lectures. how din
ner suitable for the great national festival
can be prepared with the nest results. The
success of the undertaking was shown by
the lively interest displayed by the ladies
present, who occupied every seat in the lee
ture room and watched closely every opera
ton of the skilled cooks as they expedi-
tiously prepared and cooked food sufficient
in quantity for a large family. Nor did
their interest stop here; for, when Ii was
daintily served in manner to tempt the
appetite OF the most eXacting epicure they
tasted each dish with evident relish and
declared that, if possible, they would du-
plicate them all on Nov. 26. They were
by no means inexperienced cooks them
selves, judging by the constant fire of
questioning they kept up. and while many
of them appeared to be not out of their
teens, there were others who evidently
had spent at least one decade at the
head of a household. The breezy talk of
the principal of the school, Miss Fannie
Merritt Farmer she turned froma the
shining coal range to the marble cooking
table and from that to the gas range, never
stopping in her work, no matter how ami
mated the conversation. was an inspiration
for much questioning, while the quick re-
plies, followed perhaps by special dem
onstration to how the thing should
be done, encouraged even the most diff
fident to seek for thorough understand
ing of the principles involved. Miss Clara
G. Jordan was Miss Farmers assistant,
and two maids did important service in
such matters as required no special tech
nical skill. All were faultlessly attired in
the whitest of aprons and caps, and it was
wonderful to see the dexterity they dis
played in eliminating from their work ev-
erything which might be distasteful to the
sensitive tastes of the class.
The bill of fare provided for roast tur-
key, potatoes baked in the half SHE'LL cram
berry sauce, creamed oysters and mush-
rooms in timbale cases, and French fruit
pudding with Sterling sauce. So admirably
was the labor divided, and the work on all
these lines pushed along, that everything
was ready to serve when Miss Jor-
dan announced that the flesh of the tur-
key would separate easily from the bone.
"a turkey requires three hours time to
cook properly. just as soon as the flesh
separates readily from the bone you may
know that 1t is done But before it had
arrived at this condition many things had
been attended to and many anxious mo-
ments spent in watching the progress of
the cooking.
THE TURKEY WEIGHED.
First, the turkey was found to weigh ten
pounds. then the pinfeathers were care
fully removed and the hair singed. While
these operations was being performed in
the presence of the class they were told
that the market man would remove the
he
don't like TO do it. because it takes time, "
said Miss Farmer as, after breaking the
leg just below the joint, she proceeded to
remove them: but if you insist they will
draw them out, and it will save you much
necessary labor. If the tendons are left in
| they will harden and tougher by cooking. -
| She exhibited the nine tendons that belong
| 10 every weil-equipped fowl, and remarked
| that the years of the bird can be deter
mined by the hairs and pinfeathers. the
| former indicating the age ana the latter
! youth. Then she cut the neck off close
| 10 the body, allowing the skin TO remain
| cut OFF the tips of the wings and explained
how. with the liver. gizzard and heart
which sho proceeded TO remove, they would
| be capital material for the gravy. The
| crop was deftly removed without breaking
| the skin as were the gall bag kilneys
spleen. lungs and oil bag. Then the great
| 1owl was trussed by tying the legs togeth-
| er with a string, which was wound round
| the body. holding the wings in place. Ad-
oitional support was afforded by two
tie strong, washing 1t with soda water was
| recommended.
While Miss Farmer was carefully remov.
| lnS from the interior all pieces of fat anC
clottcd blood, a lady told of some one whC
| said she could perform that operation with
out even soiling the hands. Did you sc,
| her do it? was asked. No; but she sais
| she would show me how was the reply
When sec 1t done 1 will believe ii can b,
done was the quick retort. II think
frrr sfl
| soilnS my apron. Ii was suggested ami,
Laughter. that the overneat lady might hav,
| used gloves
The turkey was now ready for the stuff
fms, which was composed of a cupful O,
cracker crumbs, with which were mixed ;
salt. pepper and sage or poultry seasoninr
| the whole being moistened with two-third,
es6. OF a eupfui @ Of Sealded milk 1t was sug
added for those who like the flavor an,
| pork scraps may be substituted for par
OF the butter. Bread crumbs a gooc
substitute for crackers, or the two NAV b,
used in combination. After this dressin,
| was thoroughly mixed it was inserted IL
the turkey through the oriflce made by re
moving the neck. which was said to be tn,
best way of stuffing fowl. All that re
mained was placed in the dripping pan [,
which the bird was consigned. 1t shoul,
| be said that for those who are fond O
| dressing. about double the quantity men
toned should be made and an egg added
II 1t is 70 be served cold. The turkey wa
the entire surface rubbed with salt. Owe
the breast. wings and legs was spread witt
knife one-third of cupful of butter
rubbed until creamy, and mixed with one
quarter OF cupful Of -four BE careful
motto, not to get too too strong a heat was tn
the pan was dredged with flour. and ever,
fifteen minutes the turkey was bastcd witt
half q cupful of butter melted i'm n half
cupful or boiling water till il was all used
ana then resort WAS made to the fat in th
pan The oftener it is basted the better
is said Miss Farmer This operation wa
done on the table instead of in the oven
IN order TO give all an opportunity to sc
the method employed. Such part of tn
liquid the gravy made as RENAME,
in the pan after three hours ha.
spoonfuls of fat were SKINNED OF
and the remainder returned to the nan. +
be Drowned with four tablespoonfuls O
flour. TO this were added two cupfuls o
stock in which the giblets. etc. had bee
cooked. After being cooked for five min
utes the gravy was seasoned with salt am
pepper and strained. With the mixture. o
butter and flour Miss Farmer. with a cas-
knife. again spread over the turkey wha
she called the frosting. giving il the frost
appearance so much priced. If a heav
curst is wanted this can be obtained b
| cooked awhile. If there is danger of il
becoming overbrown, cover it with wrar
| ping paper. In turning. caro- should b
juices The oyster and second Joints 2
al, l..s. Il.