New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1911-11-27

then food will ho wcll cooked
Take up bag by slipping tho "a ~ A
t'n not underneath IT. 10 secure gravy.
let ont water etc. stick pinhole In
bottom OF bag and drain over a di0h.
Except I'm case Of pies. no dish should
be used IN paper bag cooking
fore sealing the bag Sealed. it went into
yerv bot oven. which after TWO minutes
had the heat turned as low as possible
Eight minutes Of Il made them MOI quite
brown enough pcepholo IN tho bag TOP
assured mo ~ that-so I left them in three
minutes longer. \ few OF ,hom stuck TO-
cethcr but IN the main they looked as good
a. they tasted.
The Turkey.-Choose him rs ,ouuG. a.
tender as fresh a 500 can. Bot 81 by 80
chance YOU must take an Old oird-there-
fore a tough onc-then indeed you viii find
in paper hac COOKERY surcea-e from the
sorrow or toushress tough bird will ro-
qrlrs a lot or grease in the bag with II.
also long and slow cooking. But the end
will crown the means; he will come forth
tender and delicious also well Drowned but
not too brown. and simply Bursting with
:uicc Extra care must be taken In truss
ing him: tie down legs ana wings beyond
any possibility Of sprlnginz. Tough fowls
have way of stretching out their joints
urder the influence OF heat. which. without
this rrecautlon. may make the legs and
wings dangerous 10 the integrity Of the
bag
Get the bird IN hand early-the night be-
fore II possible II he comes drawn, so
much the better. n in n state Of natur"
pick draw and singc al once taking pains
"a got of all pin feathers. and cutting out
the oil bse upon the parsons nose'-other-
wise known as the root OF the tail feathers
Wash the bird thoroughly in very colo
water. II there H. the least sour smell
7 scalJ out by pouring through boiling soda
water. followed by a cold rinsing water.
Drain ucH. wipe dry inside and out, salt
very lightly and hang NJ In a cold place
until morning outside. unless the tempera-
tUre is below freezing or there is danger
Of thieves four or two footed a city
housewife viii do we'll 20 cover the turkey
W lille thus hanging ont with either l0oscl"
hitting grocer's paper bag - square o.
crash or cheese clcth This keeps away
SCOT and dust which. once settled on the
skin. defy washing of Get the stufiins
ready before taking in the BIRD. Dash cold
water over and through IL before putting
I'm the stufng, wipe inside and ont with a
soft. damn cloth. then resalt. hut very
lightly. outside and I'm.
Here are several WAYS % stUffng the
turkey each good in IT'S way. This IS my ia
vorite. One pint grated stale bread crumbs
: two tablespoonfuls hard butter cut In bits
the size If the little finger tip. salt spoon n
salt 6scant measure half a. much black
pepper a quarter as much raprika two
slices Of streaky bacon minced fine and
! twenty fat seeded raisins cut I'm two and
! soaked over night in two tablespoonfrls NJ
sherry wine. Mix and add any sherry not
soaked ~ by the raisns. then stuff your
/ turkey but not TOO tight, putting a small
handful nf dressing in the crop cavity.
/ Truss very securely. using string; rub we'll
all over with softened butter and slip fat
/ bacon slices under the trussinE strings all
over the breast put in thickly creased
/ bag with a tablespoonful Of water and
walnut 81 butter or clarified drippings. seal.
/ put in hot oven slack heat almost half after
| FIVE minutes and cook from an hour and
/ half 70 two hours and a half according 10
weight Suet finely shredded can he used
D
/ Of celery cut fine may take the place Of
| raisirs.
( Here is a good oyster stuffins Take equal
quantities Of drained oysters and cracker
crumbs fried brown and well reasoned with
pepper and salt. stir well together. ~ too
greasy add half a Gun " dry. brown crumbs.
stun truss and grease as directed. nut In
/ bag with tablespoonful Of tho oyster liquor
and half tablespoonful Of water rook
AZ slow. steady heat
Mashed potato stuffins appeals ~ hearty
feeders Take a sufficient quantity of finely
mashed hot potatoes. season well with
minced orion. salt and pepper tho ginats
/ boiled tender and finely minced am plenty
of melted butter. aid powdered herbs also
/ II YOU choose. sage alone gi.es pi1ua1
tang. but tine whole bouquet aalicatelv
blended is moro in keeping with the hoii-
day
TO make chestnut stgIine take equal
quantities ~ the nuts. b'anched hoied soft.
mashed and well seasoned with salt and
/ pepper and dry grated bread crumls Moist
an the mixture with melted butter add
small cucumber or gherlun pickle ,ory finely
minced and stuf vorr bird lightly
. TlNlf lNf TURKEY I~ iN'IN TOD IfiiIItT lN'
whole oven ond long. slow cooking. better
put him ON eariv and take hm up before
beginning the other things. fiie bag must
/ llc on a wire trivet 80 b. viii not he hard
/ o. handle set tine uivet in "a big pan after
] taking from the oven. pJt tno pan down boz
/ the bottom of the stove. leaving the bird in
the unbroken has. and inveI, the hroiler
pan above II to shield II from The flame.
n there is IN overhead wagner pat %
there instead as u VIII take no harm
while the other things cook. And n al the
very lasl you doubt ne being hot enough,
Dor il into the oven. cmpued oi other
/ things. and leave Tor FIVE minutes
Tomorrow I shall give recipes for th"
remainder of the Thanksgiving menu. and
after YOU read and ponder them YOU viii he
. fully prcpired 90 serve rour family on
Thursday M drst paper baesed Thanks
giving dinner
Downright. 1911 b. the Associated Liter
ary Fress.)