The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1907-11-24
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/ you have added q teaspO0nfuI of bak-
I ing soda. Do this with the second rims
/ ing water. The first should be clear.
Shake the fowl up and down and
i sldewise while the soda water is within
/ him 10 make sure il reaches every
/ crevice. The incipient stage of decom-
{ position is acid. and the soda corrccts
IT. n the fowl Ice perfectly fresh. the
washing VIII do no harm. Then rinse as
thoroughly with clean. cold water.
For a plain stunlng crumble stale
bread and season with butter. pepper.
salt, and, II you like them. sweet herbs
1 do not fancy the flavor they impart to
the flesh, but tastes vary in this re-
spect
FIJI the craw Until it is as plump as in
; life. and bind a tape about the skin at
the neck TO keep it in shape. Next stuff
the body generously. Nearly everybody
likes the stuflng Of roast turkey.
Sew up the aperture through which
I the filling was done; bind the legs and
wings to the sides with soft Irvine and
I lay the monarch in the covered rooster.
Pour over him a large cup OF boiling
water into which a tablespoonful of but
ter has been stirred. put on the cover
of the rooster, and cook in a good oven
rather moderately cor half an hour. that
the heat may penetrate TO the inside of
the body before the skin tightens into
crust
Keep the skin soft by frequent bast-
ines, at first with butter and hot water.
and for the last hour with the gravy in
the dripping pan below the roast.
Some cooks dredge the turkey with
"a Ia inn In
others when it is half done; others not
at all Allow ten minutes TO the pound
/ in roasting, and, if you suspect that the
fowl IS tough, double the quantity OF
hot water poured over it. cover tightly
and steam slowly into tenderness.
Boil the giblets in a little water, and
! chop them. Take the turkey up when
I dcne, transfer to a covered platter and
( keep hot over boiling water while you
( thIckel the gravy in the rooster with
/ Drowned flour, and when this has been
j stirred smooth. add the minced giblets.
/ Boil up once, and turn into a graYey
bout
Chestnut Stuffng for Turkey.
/ Boil Spanish chestnuts-a quart will
J be enough-and shell and skin them.
! Mash them to a smooth paste with two
/ NsAoLe9E oJIlA us OF BuLIeIr ana season TO
! taste with salt and butter
/ This is a delicious accessory to the
/ noble bird.
Oyster Stuffng for Turkey.
Prepare the bread stuniDg as IN the
! first recipe, adding twenty-five rather
4 small oysters, minced.
I Some prefer 10 mix the small oysters
} wnole through the bread stuffing, filing
+ the turkey with it as usual
To Cook a Hen Turkey.
Sne IS seldom as fat as a gobbIer, and
/ never as large. She may be made quite
! as palatable by adding half d pound of
/ sausage meat. cooked and cold. crum-
/ bled fine and mixed with bread stuffiyg.
/ Then cover The entire body of inc bird
with thin slices Of fat salt pork nct
/ smoked. Bind this in place with soft
/ pack thread lay the fowl in the covered
/ rooster and pour over her a great cup
ful Of boiling water, Cover and roast
! twelve minutes to the pound.
At the end of an hour clip the threads
! remove the pork. laying it beside the
I turkey; dredge with Drowned hour and
( brown finely.
/ Garnish with crisp scrolls of bacon.
DO not add tnem 10 the giblet gravy.
And
May good digestion wait on appetite.
And health on both!'