The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1912-12-22

Young hen turkeys not more than a
year old are best for roasting. yet ..
young male turkey is preferable to
an old hen The legs OF young hen
are black. the sldn white, the breast
broad and fat and the shorter the neck
the better The bird is fresh az long
as the legs are not stiff. All old hen
has reddish rough legs gobbler. III
Young should have black legs and
small spurs. and is always much larg-'
er than the hen of the same age. Tho
flesh of an old gobbler is strong and
tough. and it can be told by its red
dish legs and long spurs.
When buying also note well that tho
head and legs have not been removed.
II the eyes arc blanched You may be
sure the turkey has been in cold
storage too long. The presence of pin
feathers indicates that the turkey IS
Young. but the most important indi-
cation is the breastbone. If the chin
end near the stomach feels soft and
gristly then ii is young Have your
turkey thoroughly cleaned and trussed-
For the stuffinE use broken bread
two days old and mofsten il with heat
ed milk in which butter, salt. pepper,
&c and thyme are used as seasoning
Do not mash the bread into pulp.
hut work il Rightly. and 10 not I'LL
the fowl too full Rub the turkey well
with butter and dredse with salt, pep
per and -four. Cover the breast with
huttered paper to keep from scorch-
ing Place, breast downward, on n
rack in the roasting pan and put in
4 very hot oven. Use a smaller rack
than the pan to admit the free use OF
the spoon in bSsting. When the back
is a light brown turn it over and let
the breast and sides brown in SINH.
= ha
once in a while, and each time sprinkle
! with -four
About thirty minutes before taking
1t up rub over it a tablespoon packed
solid with butter When the Joints
separate easily the cooking is complet-
ed A double pan is preferable, bnt
when a regular baking pan is not OBJ
tainable cover the one used with a
large bread pan. BY creating steam
the turkey is cooked more puickiy-
Keep at least a cup of water IN the
nan all the time also a little butter
or bacon TO help prevent scorching-
DO not prod the fowl with fork, and
cook slowly. That is the entire secret
II the mat of the oven is as great as
the turkey will bear with frequent
hastings and is kept steady and firm,
a seven-pound turkey will cook just
right in two hours.
n Won like more s.ufinS than the
| fowl will hold. you will appreciate the
| plan of one housekeeper- when max
ing the turkey dressing she ScrSpeo
/ out the inside of the two halves OF a
| loaf of bread and cut on the crusts
| at each end so thin that the ends or
the loaf were still closed She then
rinsed the inside of the halves with
| cold water. turned II out and filed the
T-a
placing the crusts on the open ends
/ ~ the two half loaves she inverted
them on a pie tin and placed IN the
oven tn bake when the fowl mad oeeh.
cooking half as long as necessary be
fore serving time she browns the loss
| recentacles lightly and serves the
dressing in them. II is delicious
| To rarnish a turkey. place a ounen
Of parsley over the neck ana arrange
around the remainder small croque0'es
and ricklea onions. Egg balls may
also be used Have the Christmas
.urkev carved at the dinner table III
- Of the guests. as half OF the
| charm is lost IL IL comes to the tame
already sliced. Beside the usual carN-
ing knife. provide one with long
/ rough handle and a short blade botn
must be very sharp or the meat VIII
b~eak int, chunks The carver shouia
4 ,brus. his fork down into the upper
| end Of the breastboEe In sueh man
ner as TO give him a secure hold upon
tho carcass on the plattec wnere 4.
/ should remain until the process "S
carving j. over
Remove the legs and wings nFsi-
A. .io.nt them. then carve the meat
| f-o-, the breast IN thin sisntinS slices
~, from the breast toward the back
I "A
\ b, carving any fowl providing the
,,ea. - thoroughly done and the knife
ts vsrv sharp. Turkey looks most at
| ,-ar.ivs when daintily sliced Do not
4 cory. on a platter a size too small ti
! ,.o., rannot procure ono large enough .
I - sfs.cs Of meat a. they are cut from
I ~. bfrd. il is well % provide n second
s-,,u matter Tor that purpose lne
one Who carves tfe turkey may seT4'
each d.sh. or place the meat on sep
! s~ata platter ana have % pt--e1 -
the guests % make tneir own selccti'n.
,,-,.c- ..-v!ne the meat on individual
Hishes the fressinE should -
AZ the same time
| -. TURKEY ls good stuffed With
! .,..s,u.a and sausage meat Sol
/ -, hounds % chestnuts fo- tNcntt.
| -,i,utas shell and hianch b. remoF-
~ enc brown skir pat half % tncri
] - a saurepan. 18th two ,upfuh or
..fft ard a fabisspccnfui - hutief-
/ ,-,,k until soft. mash smooth. -eas"ii
I ~rits ssu and pepper. add hsif a pound
- sausaee meat AMI the Whole a-roDut
90 rb.sfnuts. Mix vet and 81 the
I turkey
/ A eood wsv - utilize the isff-cse-
,ieres q turkey BE- ~ combine ~ita ~
/ eausf quantity % rice. Remove -
neat from tie turkey bones and rus
u throueh tire chopr.nz nacninc. nc.
add suricicnt batter, mllk. tait 80
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