The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1901-11-27
The Turkey in Spain.

In Spain they take the baking tin.
in which the turkey is to be put INTO
the oven. and scrub the inside with
the cut half of an onion. Up and
doML the pan they go, rubbing III the
onion thoroughly. When they are
ready to put in the turkey they have
secured flavor which will linger
there, above the fumes of the meat
above the spices of The cookery.
stronger than all the buffers and
gravies that may be poured over him
of pure onion! In parts Of Spain
| they use garlic instead of an onion,
and here again individual taste may
fall out with the ways of the chef.
The garlic permeates the turkey and
stance, delightful to the cultivated
| taste, but wretched to the one who
may not like the flavor of garlic.
The Italians, including many CT
those who keep restaurants, basic
the turkey with stewed onion juice.
stirred thick with melted butter. and
serve it in slices, with the sauce
made brown by stirring it II the pan,
after the turkey has been removed.
The New England way is well
known. Just plain turkey. a flavor
ed bread dressing and browning.
Very good, indeed. after the tastes of
the worlds ways with turkeys. which
most of us have had. But in the mid
die of the country, where New Eng
landers mingle with others, the tur-
key is served partly like the original
bird. but more in accord with later
day cooking. 1t is stuffed with force
meats of all kinds and served in
ways and with dressings that would
astonish the New England housewife.
who has always thought the plain ar
ticle good enough for her and hers.
The time of the serving of the
feast is something to be considered
by the housewife. A turkey may be
a good thing served at noon. or set
forth at 6 O'clock-a wrinkle affected
by few of the more advanced-but
placed upon the board in the middle
Of the afternoon. it meets the appe
tite long since spent in waiting, and
finds poor reception in the stom-
ach. Housewives should remember
that the interior of the human body
contains mechanism which works
with regularity. At the accustomed
time to eat. the gastric juices begin
to flow. What comes later gets poor
welcome. The awful feeling preva-
lent the day after Thanksgiving can
be almost universally laid to the ir-
regular hours. and the inordinate
stuffing out of season of the Thanks
giving turkey.
For those who would escape from
the monotony of last years Thanks
giving dinner, or who would eat dish
es newly conceived and delicately ex-
ecuted. there are many variations
from the plainness of mash and boil
and bake: from the sameness of the
provinces of the roast.
Don't attempt, dear housewife, to
cheaper DO not try to tighten an
egg until it swells to family size; do
not puff a single biscuit until it be-
comes loaf; do not fluff spoonful
OF cream until it seems a pint-anl
think it is a pint. Remember that
egg and biscuit and spoonful Of cream
contain only just so much nutriment
and all the puffiness is but added air.
Take plenty of everything. and. by
many arts. turn it toothfulness. be it
rich or plain Court the chopping
knife and WOO the saucepan. and re-
member always that twice cooked
food presents possibilities denied to
the article that has been cooked only
once. That highly esteemed family
of croquettes. the patties. the sautes
and nearly all the delightful products
of the chatting dish are made of twice
cooked foods.
. If for Thanksgiving you yearn for
something new. then spend your
housewifely skill upon some OF these,
invented, Set forth. pictured and des-
cribed. that your table may groan
more delightfully."- on Thanksgiving
day.