The Green Forest tribune., 1912-02-09
COOKING THE LoRDLY TURKEY.
Ry Martha McculIoch Williams.

The lord of the winter party or wedding anniversary feast Is, of course, the turkey-and know ye, good housewives, one snd all. that he can be cooked to a delicious turn by M. Soyer's method of paper bag cook cry! In fact. the entire dinner can be prepared and cooked to perfection in paper bags, and after 1t has been eaten to the last turkey bone and last slice of pumpkin pie, the good housewife will not be confronted by great pile of pots and pans to be cleaned-a task that has taken the edge off the happiness of many a housewife who has served one of her ofd-time famous meals for her guests, Of her children back home to help the old folks celebrate their anniversary.
 Menu
 Grape Fruit aux Rhum, or with Raw
 Oysters
 SAlted Nuts Toasted Cheese Crackers
 Roast Turkey
 Sweet Potatoes in Syrup
 Spanish Onions
 Baked Pears Cranberry Sauce
 Celery
 Olives Radishes Sweet Pickles
 Creamed Salsify
 Smothered Chicken
 Alternative to Chicken Pie) Apple Pie Mince F1e Pumpkin Pie Hickory Nuts Apples Pears
 Grapes Black Walnuts Black Coffee Water Waters
 Pimento Cheese
 Beverages
 Cider Cup Mineral Water Tea
 Lemonade
 Grape fruit, with rum, Is, to my mind, the ideal appetizer, but if oys- ters are insisted upon, put three small raw ones in the middle of the pre- pared fruit and season with salt, pep. per. Worcester sauce and tobasco. Keep the oysters very cold, and add them to the fruit very shortly be- fore serving, thus the two fiavors re- main distinct to accent rather than to muddle each other.
 saIted Nuts.-I made two bags almonds and pecans-and hereafter shall never buy them ready prepared. The almonds were blanched and dried. the oceans, bought ready hulled, picked over, scalded by pour ing boiling water through them in a colander. and instantly dried Then both were put in thickly-buttered bags, set in a very hot oven for half a minute, then the heat was reduced three-quarters, and the nuts left to brown for ten minutes. They came out crisp and beautiful, needing only a sprinkling of salt
 The Toasted Crackers prepared were tiny oyster crackers, as fresh as possible. They were put in buttered bag, lightly sprinkled after they were ip, with melted butter skinned clean of froth, then given a tablespoonful Of grated Parmesan, which was shak- en well through them before sealing the bag. Sealed, it went into a very hot oven, which after two minutes had the heat turned as low as pos stble. Eight minutes of it made them not quite brown enough-a peep-hole in the bag top assured me of that so I left them in three minutes longer. A few of them stuck together, but in the main, they looked as good as they tasted
 The Turkey.-Choose him as young, as tender, as fresh as you can But If by i'll chance you must take an old bird, therefore tough one, then, indeed, you will find in paper bag cookery, surcease from the sorrow of toughness. A tough bird will re- quire lot of grease in the bag with 1t, 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, ard simply bursting with juice. Ex- tra care must be taken in trusting him-tie down legs and wings beyond any possibility of springing. Tough fowls have a way of stretching out their joints under the influence of heat, that. without this precaution, may make the legs and wings dan- gerous to the integrity of the bag.
 Get the bird in hand early-the night before if possible. If he comes drawn, so much the better; if in state of nature, pick, draw and singe at once, taking pains to get off all pinfeathers, and cutting out the oil bag upon the parsons nose"-other- wise known as the root of the tail feathers. Wash the bird thoroughly In very cold water. If there is the