The sun., 1898-11-23
THE VICTIM Of IAE HOUR
The Time -BonOred Turkey Will
Have the Place on the
Dinner Table.
WAY IT SHOULD BE DRESSED
Manner in Which the ToOthsome G
Fowl Should BE Filled, Carved
and Served by the Good
Housewife and Her
Helpmate.


The time-honored turkey will have
the place of honor on the Thanksgiving
board to. morrow. The markets yester-
day appeared to be overstocked by that
toothsome fowl.
In the morning the dealers wcf" "sk-
ing % cents per pound but before even
ing this had fallen to l6 for gobbler
and IS cents for hen per pound.
Instruction as to how the turkey
should be dressed, carved and served
may not be amss at this time and the
following is given by number of the
excellent housekeepers of this city.
When the turkey comes in from the
market take clean, damp sponge and
thoroughly wash it, and then with a
clean damp cloth wipe out the inside
until it is sweet and clean, but do not
soak it in salt water over night as not
much taste or iuiciness is left in the
turkey after such vigorous treatment.
The bread filling for ten-pound tur-
key is made by crumbling five cent
loaf of bread (bakers' bread twenty.four
hours old is best). Put piece Of butter
weighing two ounc's into q wel-heated
frying pan and when slightly Drowned
add a medium-sized onion cut into slices.
Brown this and when done add the
bread crumbs, stirring constantly for
five minutes. Add one teaspoonful of
salt, one-half saltspoonful Of pepper and
a teaspoonful Of finely chopped parsley.
Fill the space from which the crop was
removed, as well as the space left by the
removal of the entraiis. Sew together
with coarse white thread.
For the chestnut filling two quarts OF
roasted chestnuts are required. Remove
the shells, mash the chestnuts and lay
one quarter of them aside for the gravy.
To the others allow two ounces of butter
one teaspoonful of salt and dash OF
pepper. Fill the turkey and roast
For the oyster filling drain the liquor
from thirty large oysters, add to them
one pint of bread crumbs, one largr tea
spoonful of finely chopped parsley, half
a saltspoonfuI of pepper, small onion
finely chopped and teaspoonful of salt.
Fill the turkey and prepare as with the
other filings.
The appearance as we'll as the flavor of
the turkey depends greatly upon the
basting. Put lump of butter the size
of an egg into cup and over it pour half
a cupful of boiling water Use this for
the basting until sufficient juices have
come from the turkey for basting.
Allow fifteen minutes to each pound
when roasting. For the gravy, after
taking the turkey from the pan sprinkle
a little flour into it and stir until brown.
Add half pint of boiling water and
boil for few moments. Dish up and
serve promptly. Serve the gravy in
gravy boat.
Now as to carving: Have confidence
and pay strict attention to the task in
hand. Smile at table gossip even if you
don't hear it. You are the man of the
moment. Put your fork into the firm
flesh at the back Of the leg. Place the
knife under the second joint, close to the
breast. Draw tie knife toward you.
Cut only skin deep and use only little
wrist fower. Don't hack; carve.
Here's the leg free of the bird. Too
much for one person, of course. For an
average family you have meat enough
there for three persons, and it's all dark |
meat. II you are not an adept at cary
ing lift the leg to side plate and run the
knife from bone to bone, close to the sec
onu joint. Remember this leg must be
divided into three parts. When you get
the bone OF the second joint clear of the |
meat, then cut the meat from the inside |
Of the first joint or. ''drumstick." That
is dark meat enough for the present.
Get firm place for your fork Just I'M
derneath the breast bone and cut thin
slices OF white meat toward the wing.
When your knife strikes the bones of the
wing stop. Be sure to cut the slices thin.
When you have cut close to the breast
bone turn your turkey. Run your iork
into the ribs and get firm grip. Put the
knife under the breast bone till YOU are
assured it is not likely to slip, and then
lift.
The white meat toward the wing. So far
as tidbits are concerned yon will, of
course, use yonr own Judgment. You
are supposed to know best who is to re
celve the wislbOnc, the parsons nose
and other coveted morsels so dear to
lovers Of the family turkey. In finding
he wishbone, get your knife under the
front OF the breast and cut to ward tie
neck
Here's another choice morsel carvers
generally overiook-the oyster bone.
! ou are now getting into the most de-
|icious part Of the turkey to the gour-
met.
Here is another delicious morsel right
under the middle of the back. 1t is not
very large, but my! isn't it nice? Then
'ut off your parsons nosY and prepare to
serve.
Put on the plate first little dark
neat; then a little stutling and-let son,e-
)ody else do the rest.
Eighty-l0urth Anniversary.
Arrangements have been completed for
he celebration OF the eighty-fourth ami
iersary of Hanover Presbyterian Sun.
lay school this evening. The exercises
I,a hnll a., |