New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1910-11-17
PREPARING THE TURKEY
Teachers College Sits at the Feet
of a Master.

20 .ha, Young tom Turkey, had ,,,o..,,
q, object of admiration he w.s - ba
- 90 many pretty girls perhaps hs would
| - sacrificed himself more srac;orzI1 ~
"a. snirit of Thanksgiving AS II was nroh-
ah1,- he squawked just as loud when the
Ta-r,er's boy captured him as did his fell
| ,or-e in the farrnyard whose fate If was 70
| ha roasted and carved in the inyiorio,,z
shades of hotel kitchen. How he vould
hove strutted could he have foresaen that
he would he welcomed into the academic
circles of no less q place than Teachers
college. that one hundred enthusiastic
maidens would gather in his honor and that
a real hotel chef would perform the last
ceremonies upon him.
Dis is a fine fellow said J-lricf7 Ness.
the chef at the demonstration lesson az
Teachers College yesterday afternoon. Mr..
Nessi was chef at a Magnolia hotel last
wear SO he ought to know good fellow
when he sees him
Hes fat he continued, and fresh.
You can tell a fresh one because the skin
II IS clear. When he's been in cold stor-
age the skin it gets-well, it isn't clear \
tom turkey. too. is more tender than a hen
turkey. unless she is under one year old. -
hered that he had come to prepare Tom
for roasting. net 10 praise him. so he
chopped OFF his legs at the middle joint.
of goes de leg and den de oder leg" said
he. Then he showed the class how to
finish &c job He made an inclsion or
the back of the neck, thrust in his fingers
and pulled back the skin way down to
door Toms collarbone and chopped of
he cF ba
wings were cur off next The crop and fat
were pulled out from the neck and cut
made in the abdomen so that de insides
are pulled out all in one bunch After
Tom had been well washed IN plenty Of
warm water and dried with clean towel
his few remaining pin feathers We're
piclled out with the point Of a knife, and
he himself was laid away for few min
utes' rest.
The heart and liver and gihIet were
washed and freed from skin or fibre, then
chopped and laid aside. These acts of vio-
Ience ended. the class settled back to en-
Joy the rest of the performance.
Now" said the star, shaking his neat
white curis which looked as If they had
grown just on purpose to match his white
apron, we'll make de stuffing dat goes
into de turkey.
With a violence which no feminine cook
could ever hope to apply he chopped loaf
of dry bread and one large onion The
bread was covered with cold water and al
lowed 70 soak.
Always use cold water the demonstra-
tor explained 1t keeps it from getting
lumpy."
Six slices of salt pork were chopped and
fried in butter. the dry bits of pork strained
out from the liquid fat and then the bits of
onion were cooked in the pork fat. The
water was squeezed out from the bread
with the hands.
Now take an egg or. if they're very
cheap. put in two, and put in bowl, but
don't beat it. Then add sage and savory
and thyme. and-ah yes-de salt and
pepper Mr.. Nessi here showed signs Of
being q great cook. fer he scorned accurate
measurements and put in the skilled cook s
small amounts. which are also the ANA
put their heads together and decided after
much frantic whispering that there was
about teaspoonfuI Of each kind of flavor
ing. This was all mixed and added TO the
bread, with the addition of small bunch
of parsley chopped fine.
The chopped liver and gibIer were added
TO the pork fat and onion and allowed to
cook short time.
Now" said the cook, ''trow de whole
business right into de bread bowl and mix
it all up with a big fork. If the turkey is
TO be roasted right away you can put In
de stufing warm, like dis. II not. you
must not put in de Stuffing hot"