Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-09
When You Have
Turkey for Dinner

the butc9 cut them on unless he pulls
the tendons for you). plump breast with
flexible bone, the flesh firm and of a pink
white tinge.
Beware OF one with long hairs, the sure
indices Of age. The pin feathers should be
numerous in young fowl. At first-class
markets the butcher will remove the ten
dons from the drumsticks for you and
| have the turkey thoroughly drawn. II that
has not been attended 70. spread a layer OF
newspaper over your kitchen table. put
on your big apron. roll up your sleeves
| END give your personal attention to this
important preliminary Taking small
kitchen knife. look your bird over care
1uliy, drawing out between the knife blade
and your thumb all pin feathers large and
small. Then light the gas fiame-or If YOU
burn coal, twisted newspaper laid onto
the coals-and SINCE Off every vestige of
hair. Next in order are the tendons of the
! legs. for II these are left in they will con-
tract and tougher, making the drumsticks
very undesirable portions. These must be
drawn out before the feet are cut of. Sim
ply cut through the skin a little below the
| leg joint taking care not to cut the ten
dons; then pull out. A woman's way to do
this and very good one 1t is. is to bend
the leg at the cut by pressing against the
edge Of the table and break off the bone
Then putting the foot of the fowl against
the casing OF a. door opening toward her.
press the door hard against the foot, and
pulling on the leg until the tendons come
out attached to the foot.
Ii you prefer to take them out separately,
after breaking off the bone. insert a skewer
or carving steel between the joints to serve
| as lever by which the tendons may be
pulled out after the iron is twisted with
them and firm hold obtained.
| The feet, by the way, should not be
thrown away. Follow the Frenchwoman's
| economical custom of using these to give
body and richness to the gravy or dress
| ing. Wash them carefully then throw
| wi
| the outer scaly skin can be readily scraped
| off. leaving clean surface Throw these
| in boiling water with the giblets and cook.
using the liquor for bastng in the gravy.
Take off the head of the bird, slip the skin
| back from the neck and cut the neck of
| close to the body, leaving the skin longer
than the neck, so that Ii may be folded over
| on the back. Draw out the crop and wind
| pipe loosen the heart and lungs without
| marring the breast. slit at the lower
| edge of the breastbone will admit two
| fingers, and. after loosenng the intestnes.
| a firm, steady pull will bring out every
thing unbroken, Another skillful twist will
dislodge the lungs, that lie close to the
ribs and the brown kidneys in the holows
of the back. Cut out the oil bag In the
| tail. which leaves the .'pope's nose" a
| dainty tidbit. Now gather up the unsightly
debris on your protecting paper and either
! burn or deposit In the garbage pail out Of
| the way Fill your dishpan with water in
which little soda has been dissolved. wash
the bird thoroughly inside and out, rinse
| in cold water and wipe dry on a clean. soft
| towel Now you are ready for the stuff1ng.
Set your fowl In deep bowl and fill the
| opening at the neck until the breast stands
out plump and full. Draw the neck skin
together and sew over onto the back, then
reverse the fowl and repeat the process at
the other opening, closing and sewing into
place.
The stuffing.
AS for the stuffing. tastes differ. but to
the average American palate the good old
fashioned stuffing of bread seasoned with
sage, trif1e of onion and bit of summer
| savory is the one to conjure with. If tastes
differ widely, however, as with a Philadel-
phia family know. the remedy. Is simple.
Stuff the body with the dry Philadelphia
stuffng and the crop with a butternut
dressing.
Dry Philadelphia Stufing.
This best of dressings is never heavy and
soggy, as wet stuffings are apt to be, but
when served falls apart like well-cooked
rice. To make 1t use one and a half quarts
of stale bread finely erumbled. Season with
two even teaspoonfuls Of sat- heaping
teaspoonful pepper. two teaspoonfuls each
summer savory and minced parsley and a
teaspoonful sage. little minced onion or
onion juice may be used IL preferred. Rub
half Of a cup Of butter through the bread
crumbs, and II made the day before using,
as 1t should be- cover with a napkin wrung
next day. This dressing becomes sufficiently
moist with the juices of the turkey while 1t
is roasting.
Butternut and Potato Stufing.
Add to a quart of mashed and beaten
potato a quart of fine bread crumbs. a cup
and half butternut meats blanched and
chopped. level teaspoonful Of salt, half
teaspoonful pepper, tablespoonful mixed
herb seasonings half cup cream and
beaten egg.
To Roast the Turkey.
Af+ar tba +prLa,, hoe baan no 6I1aa
sew 1t up. draw the thighs close to the
body and skewer or tie with Irvine. cross
ing the drumsticks over the tail Turn the
tips of the wings back and skewer tie
close to the body, not over the breast. Rub
the turkey all over with soft butter, salt,
pepper and -four and lay breast down on
rack in the baking pan, with few pieces
Of turkey fat serving as cushions. Put
into hot oven five minutes until the
flour begins to color, then reduce the heat
slightly and add cupful of the stock from
the cooked feet or simply hot water to the
pan. If the turkey shows signs OF brown
ing too rapidly, cover with creased paper
(the paraffin paper that comes as lining
for cereal or cracker boxes Is excellent for
this purpose). AS fast as one chars re-
place with another. Basic frequently.
dredging lightly with flour after each bast-
ing. An eight-pound turkey will require
two or two and half hours to roast. To
small fork. 1t should separate easily
from the body.
REMOVE 10 not platter ana SET where
it Will keep warm while you make the
gravy. If there is much fat in the pan
pour off nearly all. Set the pan on the
stove and stir two tablespoonfuls of -four
into the fat. Stir smooth. let it brown
moment. then add gradually boiling water
to make the consistency desired. Salt and
pepper more highly. IL necessary, and IL
the gravy is not a rich brown add a table,
spoonful culinary bouquet.
Cabbage Salad.
Select hard white head of cabbage.
cut in half and throw one portion in cold
water for an hour to crisp. When dinner
is nearly ready shave or chop fine, first
draining well, and season to taste with
salt and pepper For the dressing beat
the yolks of two eggs until lemon colored
and thick. and two tablespoonful melted
butter, and beat again. Add two table,
spoonfuls thick sour cream. two table,
spoonfuls sugar. a sprinkle of mustard
and a half cup of vinegar: beat until thor
oughly Incorporated: pour over the cab
bage and mix lightly with silver fork.
Curled Celery.
r,+ he Of xvhite thick celery info two