The Breckenridge news. (Cloverport, Ky.) 1876-1955, 1910-01-05
COOKING THE TURKEY.
How to Do It Successfully and In Man,
Different Styles.

How TO Do It Successfully and In Many
Different Styles.
Sometimes a family has several tur.
keys sent as presents at Yuletide
and it is monotonous TO have them all
cooked alike In the way usually adopt.
ed-the roasted form TO help the
housewife in her cookery selection the.
following recipes for disposing of the
fowl are given:
Turkey Roasted Turkish Style.-Pre-
pare the turkey for the stuiIing. Wash
Il cupful of rice through several wa
ters, parboil and drain it. add u dozen
large chestnuts. peeled and chopped;
half cupful of washed and dried cur
rants. two ounces of blanched pis-
tachio nuts. chopped fine. Season to
taste with salt and pepper and add a
pinch of cinnamon. Put four ounces
of butter in saucepan and melt slow
ly. then pour over the stulfing and
toss until the butter Is well mixed
through Put this mixture into the
turkey and finish in usual way Serve
a clear brown gravy with 1t when
done.
Turkey Stuffed With Oysters.-Pre-
pare as for roasting and make stuffing
as follows: Take n quart of bread
crumbs and same quantity of crushed
oyster crackers. Add the liquor from
five dozen small oysters. two well beat
en- eggs and half a cupful of warmed
butter and few tablespoonfuls Of
cream. Mix in the oysters ana salt
and pepper TO taste. Fill the turkey
loosely. us the crumbs and crackers
will swell when they absorb the juices
of the bird. Roast the same as turkey
with new chestnut dressing.
Roast Turkey la Alemande.-
SINCE and draw young turkey, wipe
inside with damp cloth and dust with
little salt and pepper Make stufting
as follows: Soak n small stale loaf Of
bread i'm cold water until it is soft,
then wrap in Il towel and squeeze out
the water. Put an ounce of butter in
Il saucepan and when hot add four ia
blespoonfuls of finely minced onion
and cook five minutes without brown
ing. then add the crumbs and stir and
cook five minutes Turn the bread out
to cool. then mix with a pound of
finely chopped fresh pork tenderloin.
Season with a level tablespoonful of
salt level teaspoonful Of pepper. a
grating of nutmegs and teaspoonfu
of thyme Add the yolks of two beat
en- eggs and when well mixed together
fill the turkey as directed.
Stewed Turkey With Noodles
SINCE. draw and truss the bird. turn
ing in the legs. Put some clear bacon
fat in large stewpan. When hot put
in the turkey. cover the bread with
thin slices of bacon. tying them OH,
and cook the bird nice brown, turn
ing frequently. Then pour enough
broth into the pan to fill it three
fourths full. add two small onions. a
bunch of sweet herbs. piece of Gel
cry. four or five cloves and eight pep
pcrcorns. Let the broth boil for ten
minutes, then move the pan over a
moderate fire. Boil enough noodles for
Il garnish. When tender drain. blanch,
add butter and Parmesan cheese graf
ed. Arrange around the edge of the
dish with turkey in center. Make q
sauce with the strained liquor from
the pan and thicken it with a good
tomato PURGE.
Sweet Potato Stutling.-This stutling
is liked by many and often substituted
for chestnuts. 70 quart OF potato
pulp rubbed through sieve add a
cupful of breadcrumbs. two large ia
OF melted butter. II beaten
egG, salt and pepper to taste and lit
tie mixed poultry seasoning or Il table
spoonful of minced parsley and tea
spoonful of onion juice. Put this
through vegetable press and fill the
turkey, being careful not to pack il
down.