The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1897-12-26
HOW TO COOK A TURKEY
MRS. RORER IMPARTs THE SECRET
TO AMERICAN HOUsEKEEPERs.
In Dressing the Bird the Legs should
Not BE Removed-Sinful Waste of
Food by American Cooks.
Baltimore American

| Baltimore American.
Mrs. s. I. Rorer, Americas foremost
| COOK, delivered a lecture yesterday after
| noon on cooking at the Santa Claus Bazaar
| and food show. A large audience of women
We're present, and were interested in what
| was said and DONE For the benefit of those
present, Mrs. Rorer also gave practical il
lustrations dressing and roasting a turkey.
In part, she said:
Cooking, as we understand it, is an art,
not especially to please ones palates, be-
cause they are the last consideration; but
the idea is to please the second palate
the stomach
First of all this afternoon, will take
turkey; but my maid tells me that she
has gone the rounds of Baltimore, and she
is quite unable to get ones with the legs on
All the legs of the turkeys have bene cut
off. cannot imagine why they want to cut
the legs off, as they cannot be cooked in
the proper manner in this way They will
not allow it in France. The Philadelphia
markets are more like the French mar
kets than any have ever seen in this
country, and l think 1 have lectured in al
most every large city in the United States
except in Baltimore. / have never been in
Baltimore before. 1 always imagined that
the people were not interested in scientific
cooking.
Now, after the turkeys have been prop
erly killed, of course, they should be
dressed in proper manner, or they are not
tit to eat. No doubt, many of you here to-
day have eaten turkeys and chickens that
were killed and cooked in France. They are
no more like the things we eat here than
If they did not come of the same breed.
Now why? 1t is because we disregard
every law of health in cooking and prepar-
ing food for the table.
Now, l found in France that chickens
were carefully fed, and they had been
penned. Three or four days before killing
they had ben fed on bits OF soft rice, little
pieces from the table, but principally on
boiled rice. Twenty-foUr hours before kill
ing they We're given nothing to eat-only
IN this TO war GTn fe condon of the
will be much better-in fact, perfectly
clean. When the chickens have been fed
almost up to the time they are killed, it is
| almost impossible to rob yourself of the
idea, while you are eating tnem that you
are not eating the material upon which
| eats the root of the wild celery and the red
| head the grasses of the same plant. The
| carvas-back brings 50, while the other $3.50.
| They have been fed on different matters.
| Tell me what you live on and will tell you
what you are. Food does not require to be
| of the fancy kind AS fuel runs the engine,
DRESSING A TURKEY.
| ''The legs of this turkey have been cut
off, A French woman would not touch this
| turkey. After ALL expect the best thing
| to do is to dress it. In the first place, here
are the two legs. They contain the dark
rich meat of the turkey. They will be
| tough. If L had had this turkey in the
| proper condition 1 would have shown you
| how to have taken out the sinews, so that
| they would have been absolutely free from
| all these sinews and as tender as possible.
| I'VE are the most extravagant people in
| the world. We have so much money that
we do not know what to do with 1t. we
| are coming to the end of it, perhaps. hope
the next generation will be so poor thai
| they will hardly know where one dollar is tC
| come from after the other is gone. We
have so much money that we are in the
habit OF throwing everythIng INTO the rd gar
| woman for a lunch she would give you q
| delicious broth, and it would be made from
| the legs of the turkey. We throw them
| into the garbage box The best thing we
can do is to burn it up, and do it as quickly
| as possible.
| this with chestnuts. 1t is an old fashion
! even among our American Indians, thai
they should stuff their turkeys on on Christ ,ra
| Christmas, but they have their feast DAY
much the same as we do We VIII tax
make very good stuffing. The, average
woman cooks to please the palate;t IL, L
| should never be scalded. 1t is almost i'm
! possible to touch this skin without tearing
| it. i wish they would never scald turkeys
| or chickens because they are not lit to ea
course. Belongs to to the giblet Make small
| hole here. There is no reason why yoI
| should not have place large enough to Wori
your hand, and hope every lady VIII teaci
| her cook how to clean turkey or CHECKER
| without breaking the intestines. rms i
| dangerous, not only as far as your health i
| ,,ttI .rp qfinp SOmothlnR Vol
| have no business to eat Put your niger
| in and loosen everything that seems to bt
| anything in the world. do not know Of
anything so delightful, unless 1t is the dis
secting room. There is nothing very opJec
! tionable about drawing turkey. rake GU
| everything inside the turkey. and shere i
not the slightest necessity, II the thing i
! done well, to even soil your hands. In tax,
| ing out the lungs there will be more or les:
| clotted blood. Take It out, and see that \
is properly cleaned. Now, see If you have
| If out. They will come out quite readily
| Now, we have the intestipes here, and we
! have our turkey all cleaned, with the keep
ton of the oil sack. Turkeys do not have al
! large an oil sack as chickens have.
! THE HEART AND OTHER ORGANS.
somehow or other they do not seem t.
require the same amount of oil. 1t has
] no BUSINESS to have any blood running
! fro.1 it at all. Here we have the heart
| Slip it carefully FIN the ssr5 and lNi
| in half so as to take out any clotted blood
| The first thing we take away from this
mass is the gall. There is no great danger
| in breaking the gall. 1 would much rather
| break the gall than the inteStines. We
| take the liver out in one piece. The tur-
| kew has been drawn just as it should be
| The fat on the outside of the giZzard we
are careful to take off. This turkey has
! been a little overfed. 1t has accumulated
| too much fat. 1t is the same with human
! beings Now have it beautifully
| cleaned Be very careful that you do not
| cut into the sandbag, because II you dc
| YOU will have an unpleasant odor. They
| always use a sponge in France and 90
! also Clean the outside we'll The inside
! is already clean. You know turkeys dc
| not battle The outside is what you need
| to thoroughly cleanse.
'tThis afternoon we will use Spanish
| chestnuts and 1 shall mix them with ar
! equal quantity of pignolias With chest
, nuts we raeed very little seaSonng-a very
| little, indeed. 1 have here pint of chest
| nuts They are not chopped very fine
| because they would soon be a paste, but
! they are chopped rather coarse. have
| one pint of these, and will add about half
/ a pint of the others-the ordinary pignoliaS
/ They are the most valuable of all things
| They are delightful in making almost any
| dish 1t takes an ordinary oven, and should
! be basted about every ten minutes. AS soon
! as they come from the market they should
| be cleaned. This size requires about two
hours and a half to cook. We generally cook
| them fifteen minutes to each pound
Now, l viii take the plum pudding. The
| plum pudding can be cooked in almost any
Z al ~ M IN h4aC