The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-11-25

sconfuls of alcohol poured into fire.
proof dish, or the flames of the gas stove
or convenient gas jet. Lighted paper is
another expedient, but one not to be re
sorted to if the other conveniences are at
hand.
Remove the head. then cut the skin of
the neck down the back TO the Shout
ders, turn the skin down over the breast
exposing the glIllet and windpipe. Slip
the finger carefully around the craw.
which should be nearly empty, loosen
it and draw it and the gullet and pipe
ont clear and clean. Then cut OF the
neck as directed.
Next make an incision in the skin under
/ the rump ana near the vent. large enough
to admit two fingers (some make the open
ing at one side so that the leg. when the
turkey is tr1lssed. covers il from sight
Insert a finger and carefully loosen the
Internal organs, first from the breast bone.
then passing around 10 the back. under
the liver and heart, at the same time
working with finger of other hand at the
neck opening until all are free; take hold
of the gizzard and firmly but gently draw
it down and out. bringing all the rest
with it,
bag without breaking, or the bitter liquid
will spoil the flavor of the meat. Re
move the heart, cut open. trim ana re-
move the blood inside, then without mo-
Testing the contents OF the gizzard slip
the point of a sharp knife under the tough
muscular skin outside, loosen from the
meat and fold it back, slice off the four
tender bits of dark meat without cutting
into the tough inside lining of the gizZard
and you have all that is of value in the
gizZard. for use designed, and avoid faint
ing all the meat with contents of the
gizzard
Roast Turkey, New Chestnut Stuffing.
SINCE. draw and truss the bird, ming
with the following dressing: Peel fifty
.arge chestnuts. blanch in boiling water
to remove the inner brown skins then
boil them until quite soft. Drain and
chop fine and mix with the marrow from
two soup bones first cutting the marrow
into small pieces Season 10 taste with
salt. Cover the breast of the turkey with
thin strips of fat pork or buttered paper
and roast in hot oven. basting every ten
minutes with hot butter When nearly
done take eff the paper, dredge with -four
L.
fine brown. Place on hot dish, garnish
with celery and glazed chestnuts and
serve with a rich giblet sauce.
Turkey Roasted Turkish Style.
Prepare the turkey for the Stufhng.
Wash cup of rice through several wa
tiers, parboil and drain it, add dozen
large chestnuts peeled and chopped, half
a cup of washed and dried currants, two
ounces of blanched pstachio nuts. chop
ped fine Season to taste with salt and
pepper and add a pinch of cinnamon. Put
four ounces of butter In a saucepan and
melt slowly. then pour over the stuffing
and toss until the butter is well mixed
| through Put this mixture into the tur-
key and finish in usuaI way. Serve
clear brown gravy with it when done.
Turkey Stuffed With Oysters.
Prepare as for roasting, and make stuff
ing as follows: Take a quart of bread
crumbs and same quantity of crushed
oyster crackers. Add the liquor from five
| dozen small oysters, two well beaten eggs
| and a half cup of warmed butter and
few tablespoonfuls of cream. Mix in the
| oysters, and salt and pepper to taste. Fill
the turkey loosely as the crumbs and
| crackers will swell when they absorb the
juices of the bird Roast same as tur-
key with new chestnut dressing
Roast Turkey, la AIemande.
SINCE and draw a young turkey, wipe
inside with damp cloth and dust with
| little salt and pepper. Make stuffing as
follows: Soak small stale loaf of bread
in cold water until ii is soft. then wrap
in a towel and squeeze out the water.
Put an ounce of butter in n saucepan
and. when hot, add four tabespoonfuls
| of finely minced onion, and cook five min
utes without browning; then add the
crumbs and cook five minutes Turn the
bread out to cool: then mix with a pound
of finely chopped fresh pork tenderloin.
Season with a level tablespoonful of salt,
a level teaspoonful of pepper, a grating
of nutmeg, and teaspoonful Of thyme
/ Add the yolks of two beaten eggs and
when well mixed together fill the turkey
| as directed.
Sweet Potato Stuffing.
This stuffing is liked by many, and Of
! ten substituted for chestnuts To quart
! Of potato pulp rubbed through a sieve
| add a cup of bread crumbs. two large ia
| blespoonfuls of butter melted, beaten
! egg, salt and pepper TO taste, and little
mixed poultry seasoning or a tablespoon
! full of minced parsley and a teaspoonful
of onion juice. Put this through a vegeta-
| bic press and fill the turkey, being careful
not u pack it down.
E0nD chllSE AND EEFEcT :.