The Washington times., 1905-11-29
x THANKSGIVING DINNER
AND. HOW TO PREPARE 1T
The Best and Most Expeditions Way of Preparing
the Turkey, Pumpkin Pies. Cranberry Sauce.
and Other Appropriate Dishes.
By coRNELIA C. BEDFORD.

Occupying the most prominent place
on the menu for every Thanksgiving
dinner is the turkey and she who can
select the bird in advance of his demise
is a lucky woman As a rule very large
turkeys are apt to be rather coarse in
flavor. the noted Rhode Island bronze
variety being the exception. The best
selection is plump young bird which
Will weigh about ten pounds when
dressed. When purchased ask the
butcher to pull out the leg sinews, as
his strong hooks will do in half min
ute what it must take far longer to
accomplish in the kitchen. As we are
particular regarding the method of
cleaning it is best to have this done
at home. First of all pour two or
three tablespoonsfuls of pure alcohol
in saucer, ignite it and over the fame
SINCE the bird thoroughly. turning and
twisting, that no hairs may be left.
Next remove all pin feathers. With a
sharp knife cut through the tough
outer skin below the lower joint, break
the bone underneath by quick pressure
on the edge Of the table, then cut of
the feet. When roasted this inch or
so of ragged bone can be snapped on,
leaving a clean white joint. Cut off the
head close to the bill. turn the bird
breast downward. and holding the neck
tightly make a straight cut down the
backbone to the shoulders. Draw the
skin back, loosen and remove the crop
and windpipe, cut off the neck as close
TO the body as possible, and put 1t
aside TO cook with the giblets. Make a
short incisiOn at the lower end of the
breast bone, insert two fingers and
lu0sefi All sisv organs. Firmly grasp
the largest-the gizzard-and pull
steadily outward; If properly lbosened
they Will come out in a compact mass.
Free them from the body by cutting
completely round the vent; thus the
large intestine is removed with con-
tents intact. Turn the bird to the light
and examine with eyes and fingers 10 be
sure that all bits of lungs and kidneys
have been drawn out From the entrails
remove the heart and liver. being care
ful that the gall bladder is not rup-
tured. Split the heart. cut the two
feshy ends from the gizzard. trimming
of the tough iridescent skin and dis
carding the central food pouch. With
a damp cloth wipe odt the interior Of
the fowl, then wipe and rub the skin
very thoroughly.
When a stufing is TO be used lay a
spoonful or two of it under the breast
skin and hIl the body cavity loosely that
there may be room for the mixture TO
swell. Have ready several yard lengths
OF fine but stout twine and trussing
needle; the latter resembles magnihed
darning needle about twelve inches long.
Pull the skin flap taut over neck and
back then twist the wings so that the
tips meet on the back over the flap.
Thread the needle with length of tWine
then push il through wings and body IN
a
above the bone of the second joint, make
a return stitch parallel TO but under the
bone, pun both ends OF twine tight and
tie firmly. leave ends three or four
inches long by which to pull out after
cooking. Push the legs up against the
body and. threading the needle afresh.
ner as the first two. running over and
under the thigh bone. then tie as before
For the third pair of stitches run
through the ends of the legs and back
and tightly tied the fowl is now firmly
trussed and the breast In proper position
for carving.
ten-pound turkey will require fully
three hours In a hot oven, and IL Is well
to have at hand several sheets of thick
brown paper 20 guard against burning.
bird. breast downward. on the wire sad
die rack in the dripping pan, IL you do
not possess one Of these useful roasting
racks prop it on either side with several
number of very thin slices of larding
pork and put in oven after dredging
lightly with salt. Melt two tablespoon
Iuis or butter In tbree-quarters of q cup
full OF boiling water and baste the bird
with this every fifteen minutes At the
end OF an hour and half turn the bird
be lowered slightly. If in danger of
burning cover with paper. When done
the Joints viii separate easily. Before
taking from the pan use a sharp pointed
an he IL
site each knot and pull out by the loose
endS. FOR the gravy pour OF the greater
part OF the fat In the pan. stand on the
lfe ana gradually dFedRe in sufficient
-FOUR TO absorb the fat which remains
Stir until well Drowned then slowly add
a cupful Of boiling water. then the finely
ehoPped glblets. and the water in which
they We're cooked. Season and boil up
FOR two or three minutes
from the turkey IL is but a natural
transition 10 the cranberry jelly which
always goes with IT. Pick over and
wash the berries, then put over the fire
with p Eaff cupful of water for each
pint OF berries Cover and cook slowly
until the berries are tender then rub
through a sieve. Return the smooth
pulp 10 the fire with one half as much
suBaF-Dy measure-as there were ber-
ries and boil gently for about ten min
utes or until little Jellies when dropped
on a cold saucer. Turn into molds and
set away This If. of course. done on
AtS Phstsiphih pies must also be made
the day before Thanksgiving. Cut up,
pare and steam or boil the pumpkin un-
I'll tender press through a sieve spread
on large shallow dish and stand in
the open oven or at ons side of the fire
until much Of the moisture has evan
GRATED. For each pie take a cupful and
a half of this prepared pumpkin, a cup
ful Of hot milk, half cupful of sugar
a halt teaspoonful Of salt. a quarter of
a teaspoonful OF cinnamon. a sprlnkling
each OF Glove and mace and one we'll
beaten egg. Line a deep pie plate with
paste, fill with the pumpkin mixture
and bake I'm hot oven.
Baked Indian pudding is q national
dish which is served with an old-time
dinner and, like rice pud-
ding. Is at its best when made without
fruit or eggs. Scaid a quart of milk
and !nto IL sift slowly one cupful OF
soft ground corn meal. stirring until
smoothly thickened- Cook for ten min
utes then take from the fire and add
one eupfuI OF molasses. one teaspoonfui
OF salt. a half teaspoonful of ground
~ cinnamon