New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-23
HOW TO DRESS A TURKEY.
Several Important Rules to Observe-Dei-
cious Ice Cream.

Every housekeeper is supposed to know how to
dress fowl vet it is in such simple things this
that the average cook fails, The first thing to be
done is SINCE the bird by holding It over blazing
paper. This is to remove the long hairs found on
every fowl over year old. To draw the bird open
the vent ard loosen the two muscles that hold the
vscera in place Also loosen the crop and pipes at
the neck and. passing the hand up the back. draw
the without separating it. IF this IS done
carefully there is danger Of breaking the gall
bladder. Butchers often spoil good fowls by doing
this. and il Is, therefore, better 10 purchase the
bird undrawn.
Cut the oil bag carefully from the tail and take
out every particle of it. it imparts strong
odor. II there are large pin feathers take them
out with the point OF a knife. and also take out
every part OF the windpipe, lights, crop and kid
neys.
Turn the skin back at the neck and cut off the
neck close 10 the body. Draw out the tendons
from the drumsticks with a dull pointed skewer or
fork. II the bird is freshly killed this easily
be done but there is always large tendon that
refuses TO come out The flesh Of the drumstick
is very much more tender IL this is done, and If
the cook intends to draw out the tendons the
butcher should not be allowed TO chop off the feet
the joint, he viii be TO do if not pre-
vented After the feet are once chopped on it will
be impossible to draw out the sinews, and the
drumstick viii be the toughest portion OF the bird
Butchers in New-York markets wiz generally draw
out the sinews themselves when requested before
hand, but the average butcher seems 10 be in haste
to chop of the feet. apparently TO avoid being
asked TO remove the sinews.
AL the fat on the inside OF the fowl should be
removed In a turkey, goose or a duck, the fat is
too strong for cooking. Chicken Eat. however. IS
excellent for shortening and frying, and makes an
excellent rayOnnaiss dressing, being considered
even more delicate for thai purpose than oil
After the turkey has been stuffed, skewer the
''C-uusticls' 10 the tail ana fasten the skin
Of the neck down 70 the bore, 10 hold me ,stuLns
in SIkewer wirgs close 10 the body with a long
skewer and with firm Irvine tie this skewer TO the
one that holes the ''drurnsticks II these skewers
are properly put II It VIII not De necessary 10 Sc"
Up the bird
II should be necessary TO remind q mousse
L,aeper that ali fowls, whether turkeys, ducks,
geese o. chickens and whether intended for frying
boiling roasting or broiling. should be lett TO hang
at least twenty four hours. or until the muscles
have cospietev relaxed after death IHere Il
1Is-Isr1y no danger that fowls win be cooked too
soon after they have been killed, except IN the
country where houseke6pers often do not hans
them Al all bu. transfer them IN two or three hours
from The poultry yard to the pot The old southern
cooI- cooked her fowls while they still warm,
frlTnediateIy after they killed, but there Is
T7rei15dre in the North against cooking anything
with rhe animal in it. II fowls are nor cooked
Immediately after killing they should De IeIt
-zE-ar