The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1897-11-21

=
basted, 1t is always returned to the breast,
SO that the juices of the pan and of the
bird ooze into the breast and the meat
becomes very rich. Five minutes before
taking out, the turkey is laid upon its
back and the breast is Drowned, after which
1t is again laid in its gravy to moisten.
For many years 1t has been brought 10 the
table by the fair hands of member of
the family. Turkey would not be turkey
without the final home touch.
Epicures who frequent hotels for their
dinner, on the ground that home cook
ing is not sufficiently delicious, invariably
ask for turkey with larded breast. The
Harding is done In this way: Small strips
of pork are placed in larding needle.
None of the strips are larger than bodkin.
The Harding needle is thrust into the breast
and withdrawn, leaving the strip of pork
there. This is repeated at intervals OF
half an inch until the entire breast is well
larded. The turkey is then stuffed and
roasted as usual The breast is found
particularly rich.
PRINCETON TURKEY.
Princeton hostssses, such as Mrs. Cleve-
land, who are kind enough to ask few
students. to partake Of their dinner--poor
disappointed boys, who live too far away
llOiu uOiut " SuIoy tHt WV uViluuy nuyf'
have a way of ruffling the turkey such
as is not seen elsewhere. All the day be-
fore the hostess and her aids are busy
making paper ruffles for the legs. neck and
wings of the bird. OF course she makes
them in Princeton colors, and for the plat
ter she makes big paper mat, nicely ruff
fed. The table Is dressed in orange and
black and the turkey is made as brilliant
an orange as can be done by roasting.
,,nI hos 10. han
aud it's legs are nicely striped with orange
peel.
THE KAISER TURKEY.
Emperor Wilhelm long ago had his hunt
ing preserve stocked with wild turkey.
These he shoots before the autumn feast
and has served with very highly spic q
stuffing The stuffing is removed before
the turkey is brought to table and only
its flavor remains to permeate the turkey.
Those who would like to try the kaissrs
bird can make stuffing of half bread
crumbs and half sausage meat, to which is
added liberal sprinkling Of white pepper
This rule makes a very palatable dressing.
which Is eaten by many.
TAMMANY TURKEY.
The Tammany braves, at their private
banquet, long since invented turke,
which Is known as theirs 1t is nicely
fattened bird stuffed with celery. Two
punches can be used for one turkey
When the bird is Drowned. ready for the
table, the celery, which by this time has
yielded up its favor and juices, Is re-
moved and hard boiled eggs are put IL
its place. When the beast Is carved 1
hard boiled egg is taken from the interiol
with a spoon and placed on each plate
| This can be highly recommended as I
| pleasant addition to the THANKSGIVING teast
| Chefs say that in drawing the tuIke!
| no water must be used, and several COOK
| ing teachers are very emphatic upon tn
| fact that neat cook will make no cNturp
ance in cleaning the bird. When the Dit
! is drawn q damp rag is used to wipe on
| the inside and that is all, according to IN
! epicurean notion.
New England housewives. however, g
to the either extreme and declare II 10
| the other way Many OF them, TO remov
| the oil Of the skin, nse hot water upon 70
| inside Of the turkey and hard eoap and no
water upon the outside. This Is affeTwar
| we'll washed off. They declare that oni
| IN this way can they get rid OF the barn
yard scent.
1t must be remembered that in prepar
,n,r turkey IL can be r,nde either YER
| good or very bad. The latter VIII pc IN
case II the turkey is roasted long ana mar
without flavor or spice. But II nicel;
Drowned. with salt pork and dressed wi'l
good things. the American turkey - AZ
American culinary triumph.
1 III.