Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-11-06
For the Thanksgiving Turkey.

IL solicited. Address: Editor HOMEMAKERs,
COLUMN, Oxford Democrat, South Paris, Me-.
For the Thanksgiving Turkey.
One of the most appetizing parts of
tho Thanksgiving turkey is the dressing,
and it has great deal to do with the
flavor or lack Of 1t in the whole bird. A
badly seasoned or too damp dressing
spoils the best turkey that ever was
raised, while stuffing that is just exact
ly right in every way gives just ths
finishing touch of Righteousness needed
TO complete the Thanksgiving table.
oLD-FAsHIoNED DRESSING.
Take a stale loaf or two according to
the size of your turkey, phil out all tho
middle of it close to the crust and put 1t
in your mixing bowl, picking il into
small pieces; add half cupful of butter
and with the palms Of the hands rub
these together until thoroughly mixed.
Season with salt and pepper and some
kind of herb, preferably thyme. Add
very little Cold water, just enough to
hold together the bread crumbs, ~ too
much makes a soggy dressing, which is
not lit to eat. Some. cooks add very
little minced onion, but that Is a matter
of taste.
LIGHT CRACKER sTUFFING.
Roll plain crackers very fine and use
two cupfuls; melt half cupful of but
ter in one third cupful of hot water; stir
these together and add quarter tea.
spoonful of salt and the same amount Of
pepper and half q teaspoonful of the
dried herb or spiced poultry seasoning,
which comes prepared in tin boxes.
CHESTNUT sTUFFING.
Shell one quart of large French chest
nuts. Boil them in hot water until the
skins are soft, then drain off the water
and remove the skins. Return the nuts
to the water and cook until soft enough
to rub through colander. Season with
one tablespoonful of butter, one tea
spoonful of salt and a quarter teaspoon
full of pepper. Stir broad crumbs
through to give consistency.
CHICKEN OR TURKEY STUFFING.
In saucepan put tablespoonful Of
butter and fry in it one minced onion,
adding one cupful of bread crumbs that
have been soaked in water and the water
pressed out and half cupful of stock
added. Season with one teaspoonful Of
salt and half teaspoonful Of pepper
and thyme. Cut up some celery in very
small pieces and use half cupful. Stir
this until it leaves the sides of the pan.
Take this from the pan and add to 1t
one cupful of bread crumbs that have
been moistened with one tablespoonful
of melted butter and very highly sea-
soned.
DRY sTUFFING.
Put little butter in the frying pan
and chop in a small white onion, fry to a
golden brown. Crumb small-sized loaf
of stale bread in this, season with salt
and pepper, little chopped celery, and
some of the herb sweet marjoram. Stuff
this into the turkey, sew 1t up and roast
the bird with the breast down 80 1t will
be plump and juicy.
RICH SAUSAGE sTUFFINa.
Cook for FIVE minutes in the frying
pan half tablespoonful of finely minced
onion and one quarter of cupful OF
butter. Add one-quarter of pound OF
sausage meat and cook two or three
minutes longer. Cook and mash some
sweet potatoes and add to the above
about one and a quarter cupfuls' (they
should be hot when added.) Season
with two teaspoonfuls of chopped parsley
and salt and pepper. Heat all this to
the boiling point and add half cupful
of stale bread crumbs. The cooks of the
present day contend that the turkey is
juicier and more savory if cooked with
out stufing, but in that case you must
serve some kind of croquette with 1t,
for which these recipes may be used
Mix together equal parts of mashed pc.
tatoes, soft bread crumbs and finely
chopped butternuts. Season this with
salt, pepper, parsley and small grated
onion. Stir this all together with some
butter and the beaten yolks of two eggs.
Shape in balls and fry brown in hot fat.
A BAKED cRoQUErTE.
Chop and mash we'll one pound OF
boiled chestnuts, add half teaspoonful
of salt, little white pepper and mace,
four tablespoonful of cream and four
yolks of eggs we'll beaten. Whip the
whites of the four eggs stiffly and fold In
at the last. Bake this in cups or forms
until firm.
OYSTER DRESSING.
This is not 80 satisfactory as other
dressings, as the oysters will be over
done If the turkey is stuffed before
placing in the oven. 1t is better to
partly roast the turkey and then with
draw it from the oven and stuff 1t.
Add the oysters to the crumbed bread
that has been rubbed with butter and
moisten with a little oyster juice. A
little variation in the dressing may be
made by using the raw liver of the tur-
key, chopping it and adding 1t to the
bread crumbs.
DANISH STUFFING.
This is used in Denmark and the ad.
jacent countries and will probably not
find much favor in this country. 1t ia
really more adapted to the stuffing of a
goose than q turkey. Use large Cali
fornia prunes (uncooked), and make the
proportion of one-third prunes to two.
thirds of tart apples cut into pieces about
the size of the prunes. A bay leaf stuck
here and there adds to the flavor.
SALT PORK AND aIBLET DRESSING.
Cook the giblets (heart, liver and gig
zard) and two good slices OF salt pork in
about pint Of water. When these are
tender, put them through meat chop
per, or If you have none, chop in your
wooden bowl as fine as for hash. Soak
one cupful Of stale bread in the liquor
that your giblets were cooked in, add
the chopped meat, one tablespoonful OF
butter, one teaspoonful of powdered
sage or any other herb and season with
salt and pepper.
GIBLET GRAVY.
After removing the turkey from the
roasting pan. pour of the fat which rises
on top; into the pan put four table.
spoonfuls of -four and the same amount
of the fat which was poured off; cook