Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-11-25

plump hen turke- should be selected In
preference to the male bird. Take off the
head. slit the skin down the back and cut
off the neck close to the body, drawing out
the crop and loosenng the heart and lungs
without marring the skin on the breast.
A slit at the lower end of the breast bone
WIN admit two fingers, and after loosening
all the intestines q steady pull will draw
out everything unbrokt.-. Another skillful
twist brings out the kidneys, and then,
after thorough washing inside and out.
the great bird may be hung up until the
next day. The best stuf1ng is the dry
Philadelphia stufi.ng. which becomes suffi-
GENTLY moist with the Juices of the turkey
while 1t Is roasting. This stufing is never
soggy or heavy as wet stuffings are apt to
be, but falls apart like weI-cooked rice
when served. To make this stuffing use
two quarts of stale bl cad finely crumbled.
Season 1t with two even tablespoonfuls of
salt a heaping teaspoonful of pepper, two
teaspoonfuls each of powdered summer
savory and minced parsley and one of
powdered sage. Rub cupful of butter
through the bread crumbs. and If made the
day before Thanksgiving cover with a nap
kin wrung out in cold water to keep 1t
fresh until the next day. The next morn
Ing fill the great cavity and sew up, push
the legs close to the body, and draw the
wings back so that the breast may stand
out plump and fair, atfording the carver
an easy task. Rub tablespoonful of salt
all over the turkey, lay In the dripping pam
spread a tablespoonful of butter over the
breast and place the pan in n medium hot
oven to roast. Turn often and haste freely
with its own gravy until the bird is light
brown on all sides then add one cupful
OF boiling water and continue to roast.
baStlng frequently until done, For Il young
twelve pound turkey this viii require about
three hours. fifteen minutes being allowed
to the pound. Place the gihleta In a sauce
pan over the fire, cover with cold water
add half teasponnfu Of salt and bit of
onion and cook until tender. a little be-
fore serving lay the turkey on a hot
platter, and remove threads, strings or
skeWers. Skim all fat from the gravy,
| thicken with Drowned flour and add suffi-
Gent of the giblet liquor to make the con-
slStency required. Cook i've minutes, strain
and add the chopped giblets.
| A chestnut dressing is made by cooking a
| quart of the large French chestnuts or the
American ones, either. in boiling water
| until the skins loosened. Remove the
| brown skins, again put the nuts in boiling
| water and cook until tender. While still
| not rub through a coarse sieve or colander
Mix with the sifted nuts a very few bread
| crumbs and two tablespoonfuls of melted
butter: season with salt and pepper, moist
en- slightly with a little sweet cream and
| I'LL the turkey, taking care not to press the
dressing in too closely.
| When wild game is obtainable It seems
| fitting to have on the table some specimens
| of that which formed so prominent a fea-
| ture of the Puritan Thanksgiving. A fat
! haunch Of venisun. roasted. or several
! brace of cartridges or quails represent that
| wild food which was SO common in CO.
| lonial days. As for cooking quails there
| is no better way than to roast them plain
| with plenty Of red pepper and a little salt
/ When the family are divided in their
tastes regarding the stuffing, two varieties
| may be made. the crop being filed with
| one sort and the body with the other In a
! certain Philadelphia family this is always
! done, one portion of the family being es-
| pecially devoted to potato dressing, while
! the rest prefer the bread.
| An easy way to brown potatoes for break
| fast is to slice cold boiled potatoes. place
| evenly on a creased tin, sprinkle with salt