Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-11-02
Cable and
Kitchen.

Conducted by Ida Ames Willis.
Marquette Building, Chicago. All rights
reserved by Banning Co.. Chicago).
sAvoRY sTUFFiNG FOR POULTRY.
Roasting poultry without stuffing is
a mode that should be more generally
followed than it is, especially with
chicken, which is more delicately fla
vored than other fowl. Unless a very
simple and lightly seasoned dressing
is used, the natural flavor of the chick
en- and very young turkey is lost, as the
favor of these meats blends so perfect
ly with the flavor Of celery, oysters,
ehestnuts, mushrooms, olives, truf-
fies and such accessories as are
generally used by the clever cook
to conjure the delightful COM
pounds the savoriness of which
overshadow the most important part of
the dish. This readiness to assimi-
late has established the custom of
stuffing all meats with the greatest va
viety of combinations suitable, when
ever the size and form of the meat and
mode of cooking will allow, in order to
obtain greater variety by tickling the
tickle or jaded palate with new relish.
It is also more pleasing to the taste
that no longer finds pleasure or salts
faction in the simple, more wholesome
dishes. r. fs
We do not altogether, condemn the
combination of poultry-meat. oysters
and celery, or celery and chest-
nuts but one must remember that
with this consortment must be
served suitable sauce-that is,
one that must at least harmonic.
And this most probably gives you an
other rich and not very digestible prep
aration the two dishes thus forming
q hearty and sufficient meal without
the usual Accomplishments which are
served with them and considered ne
cessary to form a complete menu for
even a simple course dinner. One ad-
vantage in stuffing poultry and birds is
that when they are baked or roasted
they are plumper and more attractive
in appearance, especially the very
young poultry that has not so much de-
yelopment of breast. Some place large
pieces of dry bread or small soft rolls
in the cavities. This produces moist
ure and does not affect the flavor of the
meat.
Bread Stuffing.
This is the plainest of the stuffings,
and also the basis of great many.
There are several ways of putting the
ingredients together which compose it,
every cook, as a rule believing her
method the best. To be at all whole
some, it must be free from "sogginess,"
and this may be easily prevented if the
crumb of the bread be pulled apart in
rather coarse pieces, moistened slightly
with melted butter and put into the
cavities without packing. Remember
that the moisture is still in the bread,
although dry, and also in the chicken;
this generated into steam by the heat,
will soften the crumbs, make the mass
hold lightly together. and yet not be the
least pasty or .doushy, as it is sure to
be if moistened and made soft with Ii
quid before it is put in the poultry. For
a medium sized chicken, place four ia
blespoonfuls of butter in a saucepan
and set over the fire. adding five or six
drops of onion juice; let get hot, then
mix with a heaping cupful of crumbs
mixed with salt and pepper to taste.
Stir until the crumbs are we'll moist
fire, add level tablespoonful of minced
parsley and third of cup of minced
celery. Toss lightly together and then
fill the cavities, neck and body, leaving
room for the bread to swell Some mix
a well beaten egg yolk with the dress
ing just before using it. When no
dressing is used the chicken or turkey
should be lightly busted inside with
salt and pepper. Rub tn outside thor
oughly with soft butter, dust with salt
and pepper and sprinkle fine bread
crumbs and if you have Il young
chicken or turkey in prime condition
for roasting the result will be q very
toothsome and tender bird.
Stuffing with Ham.
Ham blends nicely with poultry and
gives an appetizing flavor, which some
times greatly improves the eating if the
meat is rather dry. Take the recipe
for bread stuffing, and substitute half
a cup of finely minced, cooked ham for
same amount of crumbs. Leave out the
celery and parsley, add the beaten egg
and when the chicken is stuffed bind
very thin strips of very fat uncooked
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