The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-12-24
Speaking to

ticipated. To avoid UGH a mishap why
not try this method of cooking the tur-
key for our next Christmas dinner:
First see that the turkey is thoroughly
cleaned, and by that I mean that every
| thing which cannot be eaten Except the
bones, of course,) is removed. Pin feath-
ers and the oil bag are often left in
by careless workers, thus spelling the
skin for those who like it's crisp, sweet
flavor. Bits of the lights and sometimes
the whole portion, and, alas, parts OF
the crop, have been found after the
bird has been pronounced clean.
Stuff it with any preferred stuffing,
tie and truss it into good shape, making
it as small and compact as possible. An
oval boiler, one that is suitable for fish,
nam or turkey, is almost necessity in
family of any size, and is particularly
useful at this time, when boiled hams,
steamed fowls, etc, are needed. Pos
sibly you may have a large kettle which
will hold the bird, or a regular steamer
where it may hang from the top plate.
Put only enough water in the boiler
to cover the rack, but be careful to have
a supply in the teakettle for the fire.
quent replenishing necessary to avoid
any possibility of its boiling dry Let
the water boil briskly for two hours,
and by that time the bird will be plump,
the cooking process we'll begun. Much
of the fat will be drawn out and the
juices in the flesh will be increased. in
stead of diminished
AT the end of this time remove the
turkey to a baking pan, rub it all over
with soft butter and dredge it with -four
mixed with salt and pepper and a little
finely powdered thyme. Put it in a hot
oven and bake it until brown, and the
jny11 Mill
another hour, and perhaps longer. If
the bird be large specimen. Let the
| flour get well Drowned, and then begin
the basting, using the top of the water
from the steamer. Continue this basting
at Intervals of ten minutes, keeping the
water for the purpose on the back OF
! the stove that it maybe hot. OCCASIONALLY
dredse it with flour after the basting.
| and turn the pan, or the bird in the
pan, so that all parts may be equally
| Drowned.
Do not use so much water at each
basting that there will be no chance for
the glaze to form on the pam nor so
little that the fat will be in danger OF
| burning. Your undivided attention viii
| be needed until you have acquired suftt>
Gent judgment to know just how the
| bird is doing, from the hints which the
| doors and sounds during the cooking
I process give to one who mas learned
how to interpret them. We need to keep
| all our senses on the alert when we
are cooking, especially Christmas din
! ner.
When the turkey is done to just the
right degree of tenderness, crispnass
and BROWNIES, remove it to a hot plat
| ter and pull out all the strings, skewers
| etc. Pour off the fat from the pan,
leaving about two tablespoonfuls, if you
wish a pint of gravy. Put in two table
spoons of flour and let them brown to,
| gether, using what you have left of the
steaming water. Stir as it thickens, and
add salt and pepper as needed. Let IT
cook five minutes, then strain it into the
| gravy boat.
| If you wish to make giblet gravy,
cook the heart. liver and gizzard in
water to cover till very tender, chop
/ them fine and stir them into part Of the
| made gravy