The Washington times., 1908-11-12
Mouths Water in Anticipa-
ton of Succulent Bird
of the Fall.
CAN COOK 1T
IN MANY WAYS
Takes Wise Woman TO Select a
Good One, Still None
Are Bad.

This is the delightful. the haIcyon
time when the turkey is ripe. Even
those persons firmly convinced that the
cherry season is the most optimistic
period. feel the corners OF oneir mouths
turning up now in anticipation CT a re-.
newal of their acquaintance with the
really great American bird, the one
which puts the eagle quite TO shame.
Given ere large turkey and the aver
age housewife feels that she has a piec,
de resistance which viii serve her done
in various ways, dor at least three days
unless her family is unusually vora-
Ci0us.
Ii takes a wise woman TO select a
good turksy-indeed. it is a task second
III difficulty only 10 selecting a husband
However, authorities are agreed that
the very best turkeys are those of
moderate size, ten ar twelve pounds.
say. and plump. The flesh should lie
white, and at this time 81 the year
young gobbIers are better than hens.
Wash the turkey thoroughly, the out
side with soap and water and a dish
cloth; then rinse so that no taste of
soap can possibly remain. Wash out
the cavity three times with cold water
adding a little soda TO the second water
This task cannot be done too carefully.
Fill the body with a dressing. tie the
skin securely about the neck with cot
ton Irvine. Bind the legs and wings
EHugly 10 the body with tape or strips
Of muslin Put upon the grating of
your covered rooster. Pour a cupful Of
boiling water over the turkey to scar
the skin and keep in the juices; cover
Rud cook fifteen minutes TO the pound,
quite fast for twelve minutes, afterward
steadily but slowly. Basic four times,
zach time very thoroughly with the
gravy from the pan.
Let Brown in Oven.
A quarter Of an hour before taking
the turkey up uncover and wash over
with butter; then dTedge with -four and
shut up in the oven TO brown.
Make the gravy BY stirring into the
contents Of the dripping pan when you
have removed the turkey and are keep
ing 1t hoO the giblets. minced almost
10 powder, a tablespoonful of Drowned
flour wet with cold water, salt and
pepper to taste. Skim before you add
anything, Boil one minute and pour
into a gravy boat
The incest way. the very incest in my
opinion, 60 make bread-crumb dressing
for either turkey or chicken is as fol-
lows; Have reduced to crumbs enough
stale bread TO MI the cavity. Put N a
hot frying-pan a piece Of butter the size
of a hens egg. When it Is melted add
the crumbs and stir until they are coat
ed with the butter. Now add pepper
and salt. and a beaten egg, and stir
again Remove from the fire and stun
the turkey. This makes a dry dressing
that is very delicious.
There are those who like oyster stun
ting for turkey, and there are those who
say that only a person absolutely WITH
put proper feeling could like It. because
u spoils both the turkey and the oysters.
However that may be, here IS a recipe
for It: Make a stufnng for turkey %
nrled bread crumbs seasoned with paTs-
iey and moistened with melted butter
To this add twenty small oysters. chop
ped fine, and with this stun the turkey.
The dressing may be mOistened with
Dyster liquor If desired.
Chestnut Sufhng.-Boil one quart 81
Chestnuts, shell and peel them. Mash
smooth and rub into them two table
EpOOnfuls OF butter, and salt and white
pepper to taste Stun the turkey with
This as you would with any other dress /
Ing. Or add this mass 70 the bread
crumb dressing and stuff.
How to Use Remnants.
After the first day there are number
tess ways Of serving the remainder Of /
The fat gobbler that are as delicious as
they are practical
a scallop Of turkey and oysters Is !
much appreciated in one family of my /
Acquaintance. To make it cut cold tur- |
key into inch lengths free from skin and |
gristle, and put a layer i'm the bottom !
n a buttered bake-dish. Season with salt |
and pepper, dot with butter and cover
With minced raw oysters Season this
layer, scatter fine crumbs over II, put in |
more seasoned turkey and so on in this |
order until your materials are used up. !
Pour in then a cUpful Of gravy. made /
by boiling down bones and stufdng in |
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