The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1909-11-27

4 Thanksgiving is the delightful, the hal
4 cyon time. when the turkey is ripe. Those
A people who declare that the peach and
CHEEKY season is the most optimistic of
tall feel the corners of their mouths turn
ding up now in realization of the renewal
of the acquaintance of the really great
4 American bird which puts the eagle quite
to shame.
No longer must the anxious housewife
worry and bother over her Sunday MENU
1 No longer must she haggle and halt with
the butcher over the price of this sue
culent bird, for it has been placed and
4 it is high up in the dollar, and 1t is either
( to pay or not have the turkey-and there
! you are.
Given one larger turkey and the aver
I age housewife feels that she has a piece
/ de resistance which will serve her-done
| in various ways-for at last three days,
/ unless her family happens to be unusual
| ly voracious.
/ 1t takes a very wise housekeeper to
select good turkey just as 1t takes
i, a clever one to select a pretty frock
/ or the best automobile. Indeed. 1t is a
: task second only to selecting husband.
4 The most experienced housewives will
/ tell you that the best turkey Is the me-
B dunn sized one of from 10 to IL pounds
and plump and fresh. The flesh should
be white and at this season of the year
I the young gobler is preferred to tho
hen.
After the turkey has been selected It
& should be thoroughly washed and dried,
/ then rinsed several times, SO that moth
ing foreign may remain. Wash the cavity
thoroughly once more after all this has
been done, adding q pinch of soda to
the water, as this cannot be too care
fully attended to.
1 When ready for baking or roasting I'LL
I the body with q dressing and tie the skin
+ securely about the neck with Irvine. Bind
the legs and wings and put upon the
grating of the covered roaster. Pour
cupful of boiling water over the tur-
key to scar the skin and keep in the
juices; cover and cook 10 minutes to the
J pound, quite fast for IL minutes, after
ward steadily but slowly. Basic over thor
oughly with gravy.
A quarter OF an hour before taking
the turkey up uncover and spread over
with butter; then dredge with flour ana
shut up In the over to brown.
The gravy is like that of the 'possnm
-"the turkeys good but amt the gravy
fine" After the turkey has been removed
from the pan take the siblets thorough
1y minced with a tablespoonful OF
Drowned flour, wet with cold water, and
salt and pepper to taste. Skim before
adding anything and boil for a few min
utes before serving.
The incest way, the very incest In my
opinion, to make bread-crumb dressing
for turkey 10 as follows: Have reduced
to crumbs enough stale bread to fill the
cavity. Put In q hot frying pan a piece
of butter the size of hens egg. When
1t Is melted add the crumbs and stir
until they are coated 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 stuffing
for turkey and there are those who say
that only a person absolutely without
| proper feeling could like it, because it
spells both the turkey and the oysters.
However that may be- here is a recipe
for It: Make a stuffing for turkey Of
dried bread crumbs seasoned with pars-
lev and moistened with melted butter
To this add 20 small oysters, chopped
fine and with this stun the turkey. Tho
dressing may be moistened with oyster
liquor II desired
FOR chestnut dressing boil one quart or