The Savannah morning news., 1904-11-13

turkey quickly over IT. DO not try
to handle the lamp, Wipe with damp
towel. II not drawn, do this so care
fully that the intestines are not brok-
en-. They sometimes give a taste Of
bitterness to the fowl The remedy Is
to wash out the inside carefully with
cooking soda and water.
The most famous filling for a roast
turkey, and also the most costly, is of
truffies. In France, their native soil,
they are at their best. American
cooks must use canned ones. and In
spite of Its reputation, many Amerl-
cans only pretend TO like truffied tur-
key. As the flavor is positive, truffies
are usually mixed with mushrooms,
ham or bacon. Whatever dressing may
be used In poultry, do not pack 1t, for
then 1t acts as a sponge to absorb the
juices or the fowl, and becomes heavy
An approved trufiie filling is made
from one can Of the truffies, size next
to the smallest, and one can of mush-
rooms, Chop both fine, add to them
| an ounce of chopped parsley and one
half teaspoonful OF powdered thyme.
Next place an ounce Of chopped onion
In q saucepan with two ounces or a
tablespoonful OF butter. When a faint
yellow, add the mixture. Season with
level teaspoonful of salt. Cook over
a moderate fire four minutes. Stir
all the time Cool, then pack IL lightly
into the crop and body OF the turkey.
Save little of IL to put under the
skin on the breast In the form of a
thin layer, taking care not to break
the skin. Hang In a cool place two
or three days at least before cooking.
The given quantity of dressing is suffi-
cient for a turkey Weighing ten or
twelve pounds.
II bacon is mixed with the truffies
use an equal quantity OF that which Is
fat and white. Chop or pound II very
fine. Season with salt and pepper.
A turkey filed with n force-meat Of
oysters has also It's delights. Make
dressing from one quart OF oysters,
and enough stale bread in very fine
crumbs to fill the bird. Use the Juice
from the oysters 70 moisten. Season
to taste with salt and pepper and a
stalk OF celery chopped very fine. Add
the oysters and mix well. A table,
spoonful OF chopped parsley, bay leaf
and grated onion may be used in
stead OF the celery. The quantity Of
seasoning given is for every two cups
OF bread crumbs used.
Chestnuts make such an appetizing
and inexpensive dressing for poultry
that they should be more frequently
used. For this dressing, roast or boil
two quarters OF chestnuts. and wash
them. Shell and mix with two ta-
blespoonfuls OF butter, salt and red
pepper to taste Set aside one quart
OF the chestnut pulp TO use in the
gravy. Cooked meat, veal or lamb
minced, Is sometimes used with the
chestnuts, a pint Of meat to four doz-
en- chestnuts. A third very good mix
ture consists OF bread crumbs and
chestnuts in equal quantities, well sea
soned.
Mashed white potatoes, we'll season.
ed with herbs, salt and pepper and
plenty of butter is dressing much
liked by some families. A dressing
that creates a hunger for more. wheth-
err used for turkeys ducks or geese,
Is made from four cups OF hot mashed
potatoes, two teaspoonfuls OF onion
juice eight tablespoonfuls OF sweet
cream, the yolk OF four eggs we'll beat
en-, two tablespoonfuls Of chopped
parsley and salt and pepper 10 taste.
MIX thoroughly and beat until light
before using. Half this quantity may
be used for chicken.
A favorite plain stufiing consists OF
a quart OF grated bread crumbs and a
cupful OF milk or cold water. After
standing an hour or more, II is sea-
soned with two beaten eggs. three
ounces OF butter, a teaepoonful OF chop
/ ped parsley, tablespoonful Of onion
juice, and half a teaspoonful each %
powdered thyme, summer savory ana
pepper Sometimes the herbs are
omitted ana only nutmeg, salt and
pepper ana onion juice used
Tnrt oranges. sliced and served with
! a little Oh and dash Of cayenne form