Norwich bulletin., 1912-12-28
HOW TO ROAST A TURKEY.

Dear Sisters of the Social Corner: Many a holiday feast has been spoiled by a cook who did not understand the art of properly cleaning, stuffing and roasting the turkey. To such young, and inexperienced housekeepers l send the following directions:
 Remove all feathers by pulling them out with the aid of pairing knife. Take off one of the covers of your range and put in crushed news paper Take. the fowl by the legs sharp knife cut off the head and neck as close to the body as possible, push ing the skin back from the neck, and leaving about two inches of the skin pushed over on the back, to be pulled back and tied later. Pull the crop out, bag and all, being very careful not to break the outer skin of the bag. Pull it carefully away from the skin on the neck and breast, leaving a clear space i'll which to place the stuff , fing for for the breast. Remove the windpipe. Always pull the crop out from the end of the neck, rather than through a slit in the skin, which, if made has to be sewed up later. Cut or break off the legs below the joint. After roasting. this extra length can be easily broken off, leaving a clean, unburned joint. Cut out the oil bag on the upper side of the tail. Make an incision in rent about two inches in length, insert the fingers. and loos- en the insideS from both sides of the I body. Loosen everything before draw ing out, and everything will come out whole. Remove the lungs, and kidneys, for everything that can come, must be taken out. Wash the bird thoroughly inside and out and wipe dry. Wash and clean the heart, liv- CT and gizzard, called the giblets, very ! carefully.
 1 To stuff the fowl, first boil the { giblets in cold saIted water and chop the heart and liver quite fine reserving the gizzard for the gravy. Chop enough i dry bread to stuff the fowl and season with salt, pepper. sage and celery salt, add one beaten egg, a piece of butter size of an egg and the chopped heart and liver. Pour boiling water over all until of the right consistency Do not get too dry, as the bread crumbs will absorb the moisture. Fill the breast of the turkeyin at the open | ing where the neck was taken out until plump and even, draw the neck skin together and tie closely. Place remainder of stufing in at the other
 
 Draw the thighs up close tp the body and firmly tie the legs with twine crossing them over the taiE Take 2 steel skewer and thrust through the thighs using another for the wings Now bring the string frona the tail tC the ring in end of steel skewer on tho thighs, then to the one on the wing across to the other wing, then back tc thigh and tie firmly to tail.
 Rub the turkey with a little melted butter and sprinkle overl little fin, salt Dredge well with Hour. Plac, in the dripping-p pan on the raised grat,
 two or three thin slices of fat, sal
 pork, then place the tutked on tn, grate. Place on the breast and thigh. thin slices of fat salt pork, keepin, them in place by sticking a woodeI
 toothpick in each slice. Have tn
 oven hot enough to cause ,the port {,
 begin to sizzle and brown soon afte
 being put Into It. Do no{ put an. water into the dripping paA. Pour
 eupful of boiling water ovek a table