Rocky Ford enterprise., 1912-02-09
EAlFj[L[R ENG
.C!(D|Q[z[lEZ|QE6}
MISUNDERSTANDING
90YU1[] p[I[2E[IGT[I[D
By YI1.SU6Y[5[REJORl[DIS
GREATEST [gQE7Q[gG @
GG1[zEZxEg5Bs
COOKING THE LoRDLY TURKEY.
BY Martha MecuIIoeh Williams.

housewife will not be confronted
by a great pile of pots and pans to
be cleaned-a task that has taken
housewife who has served one of her
old-time famous meals for her guests.
or her children back home to help the
old folks celebrate their anniversary.
Menu
Grape Fruit aux Rhum, or with Raw
Oysters
Sailed Nuts Toasted Cheese Crackers
Roast Turkey
Sweet Potatoes in Syrup
Spanish Onions
Baked Pears Cranberry Sauce
Celery
Olives Radishes Sweet Pickles
Creamed Satisfy
Smothered Chicken
alternative to Chicken Pie)
Apple Pie Mince Pie 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 II 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.
Sailed Nuts.-I made two bags
almonds and pecans-and hereafter
shall never buy them ready prepared.
The almonds were blanched and
dried. the pecans, 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 il 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
in, with melted butter skinned clean
OF froth. then given 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
sible. Eight minutes of it made them
not quite brown enough-a peep-hole
in the bag top assured me of that
so 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 a tough one, then,
indeed, you will find in paper bag
cookery, surcease from the sorrow
of toughness. tough bird will re-
quire a 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,
and simply bursting with juice. Ex-
ira care must be taken in trussing
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 precautlon.
may make the legs and wings dan
gerous to the integrity of the bag.
Get the bird in hand early-the
night before II possible. If he comes
drawn, SO much the better; If in
a state of nature. pick, draw and SINCE
at once, taking pains to get off all
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
least sour smell. scald out by pouring
boiling soda water, followed
by cold rinse water. Drain well.
wipe dry. inside and out. salt very
and hang up in cold place
until morning-outside, unless the
is below freezing, or
there is danger of thieves. four of
two-footed. A city housewife will
do well to cover the turkey while
thus hanging out with either loose
ly fitting grocer's paper bag or a
square crash or cheese cloth. This
keeps away SCOT and dust. which,
once settled on the skin, defy wash !