The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-25

til fine brown Place on a hot dish,
garnish with celery and glazed chest
nuts, and serve with rich giblet
sauce.
TURKEY ROASTED TURKISH
STYLE
Prepare the turkey for the stuffing.
Wash cup of rice through several
waters. parboil and drain it, add
dozen large chestnuts, peeled and
chopped, half a cup of washed and
dried currants. two ounces of blanched
pistachio nuts, chopped fine. Season
to taste with salt and pepper and add
a pinch of cinnamon. Put four ounces
of butter in saucepan and melt slow
ly, then pour over the stuffing and toss
until the butter is well mixed through.
Put this mixture into the turkey and
brown gravy with it when done.
TURKEY STUFFED WITH OYS-
TIERS.
Prepare as for roasting and make
stufting 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 half a cup
of warmed butter and a few table,
SpOOnfulS OF cream. Mix in the oyS-
tiers, 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
turkey with new chestnut dressing.
ROAST TURKEY A LA ALLIE
MANDE.
SINCE and draw a young turkey, wipe
inside with damp cloth and dust with
/ little salt and pepper. Make stuffing
as follows: Soak a small stale loaf of
bread in cold water until it is soft.
then wrap in a towel and squeeze out
the water. Put an ounce of butter in
a saucepan, and when hot add four
| tablespoonfuls of finely minced onion,
and cook five minutes without brown
! ing; then add the crumbs and stir and
cook five minutes. Turn the bread out
to cool: Their mix with pound OF
Season with a level tablespoonful OF
salt, a Level teaspoonful of pepper, a
grating of nutmeg, and a teaspoonfu
of thyme. Add the yolks of two heater
eggs, and when well mixed together fill
the turkey as directed.
lSTEWED TURKEY WITH NOODLES
SINCE, draw and truss the bird, turn
ing in the legs Put some clear bacor
lat in q large Stewpan; when hot put
in the turkey, cover the breast with thir
slices of fat bacon, tying them on. an6
cook the bird a nice brown, turning fire.
quently. Then pour enough broth into
the pan to fill it three-fourths full, ado
two small onions, a bunch of sweet
herbs, piece of celery, four or five
cloves and eight peppercorns. Let the
broth boil for ten minutes, then move
the pan over a moderate fire, cover and
let it cook until tender. Boil enough
noodles for a garnish; when tender
drain, b1anch, add butter and Parmesar
cheese, grated. Arrange around the
edge of the dish with turkey in center
Make a sauce with the strained liuuol
from the pan and thicken it with &
good tomato PURGE.
SWEET POTATO STUFFING
This stuffing is liked by many, and
often substituted or chestnuts To
quart of potato pulp, rubbed through
sieve, add a cup of bread crumbs, two
large tablespoonful of butter, melted
a. beaten egg, salt and pepper to taste
and a little mixed poultry seasoning OF
a tablespoonful of minced parsley and
teaspoonful of onion juice. Put thi,
through a vegetable press and fill tn,
turkey, being careful not to pack i
down.