The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1907-12-22


directions here given. ne can go TO the
home of his prospective mother-in-law
Christmas day, and with hight heart.
offer his services for the partition of
the bird.
And the man who wields the carver
at a Christmas feast must needs know
something above the ordinary about
the task confronting him. The other
diners observe him closely. No mat
ter how brisk the conversation may be,
every pair of eyes at the table watches
the disintegration of the turk narrow
~. A biunder causes a terrible lull
in the table pleasantries, which stabs
straight to the heart of the carver. If
he hacks the bird into small bits in
a vain effort to find a joint, he knows
thai every diner has summed him up
as clumsy boor. If, on the other
hand, he meets the responsibility neat
ly and with precision, he has earned
the admiration of all hands. for artis-
tic carve9s are rare articles, and every
sight
To accomplish the removal of left
wing. place the fork in the breast of
the turkey, having one prong on each
side of the breast bone. Grasp the
handle of the fork in the left hand,
and, laying the fat of the knife paral-
lei with and close to the neck, just
above where the left wing joins the
body, cut downward. catching the
joint. A slight pressure sewers the
cartilage and a single sweep of the
knife removes the wing.
In the task of removing the left leg,
put the point of the knife into the
flesh which holds the. second joint to
the carcass. and cut downward to
where the second joints bone joins
with the carcass. Place the knife be-
tween the leg and the carcass, making
a downward sweep to where the Sec
ond joint connects with the body,
and meeting the cut described in the
above lines. A gentle pressure with
the point of the knife then causes the
leg at the second joint to drop into
the dish.
Slicing off the breast is a delicate
task The breast may be sliced off in
..swo ways It can be removed in slices
be removed in slices, cutting cross
II ways.
~ The removal of the oyster bone is
y another delicate task. Place the fiat
of the knife against the vertebrae con-
Meeting the pope's nose with the car
cass, and press the edge in the direc-
ton of the neck of the bird. When the
knife reaches the place indicated. turn
the blade. and the leverage causes the
oyster bone to fall into the plate. At
ter removing the oyster bone, turn the
platter and remove from the right side
the wing. the leg, breast and oyster
bone in the same manner as on the
left side.
Every carver should understand how
to remove the wishbone. and If he fails
TO do this in a satisfactory way the
young folks at the table will have
mighty small opinion of his ability. To
properly. accomplish this task, place
the fiat of the knife against the breast
bone next the wishbone, and. keeping
il messed against the carcass, sweep 1t
toward the neck. This removes the
wishbone.
When the wishbope has been remov-
ed the work of the carver is prac-
ticaHv over. and If he has performed
his work skillfully he can legitimately
feel that he is the hero of the day.
There are scores of ways of cooking
a turkey. but nine-tenths of those
served on Christmas will be roasted. A
most important duty of the housewife,
3 if she intends serving roast turkey, is
the selection of the bird. In choosing
turkey, the age of the bird is the
principal thing to be attended to. A
young gobbler is the best. He may be
distinguished from hen turkey by his
comb. The age may be ascertaine1 by
the lower part of the breast bone; II
soft and pliable. the turkey is young;
If stiff. is old and is not good for
roasting. 1t can only be used for boil
ing or braising. Turkeys weighing
from eight to twelve pounds are
thought best.
OF course much of the success of the
dinner depends upon the cooking. At
ter the purchase of the turkey, SINCE,
draw and wash ii quickly in cold wa
ter: wipe dry with towel; then sea-
son inside with half a tablespoonful OF
salt; I'LL the crop and body with force
meat, described below. Sew the turkey
up, twist the wings back, run a skewer
through the thigh into the body. pass
a string across the back Of the bird,
crossing 1t below the breast; then
catch il over the points of the skewer
across the string again and tie in the
back.
Rub tablespoonful of salt all over
the turkey and lay in a roasting pan;
spread two ounces of butter over the
breast: then place the pan in medi-
;spm hot oven TO roast; turn often and
ste freely with its own gravy till the
ksrd is light brown on all sides; then
ado one cupful of boiling water, con-
tinue to roast, basting frequently TIL
de1e. which will take about two and
half hours. or you may allow fifteen
minutes TO a pound.
Place the giblets in a saucepan over
the Are. cover with cold water, add
one-half teaspoonful of salt; wheE it
boils add one onion and cook till done.
Shortly before serving, lay the tur-
key on a warm dish. remove threads,
strings and skewer. also the fat from
he a