The pioneer express. [volume] (Pembina, Dakota [N.D.]) 1883-1928, 1912-02-09
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COOKING THE LoRpLY TURKEY.

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COOKING THE LoRDLY TURKEY.
BY Martha MccuIloch Williams.
The lord of the winter party or
wedding anniversary feast is, of
course, the turkey-and know ye,
good housewives, one and 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
I'm paper bags, and after it 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 of the happiness of many a
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
Dreamed 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 if oys-
tiers are insisted upon, put three small
raw ones i'll 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 in 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 l 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 a tablespoonful
of grated Parmesan, which was shak-
en- we'll 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 peep-hole
in the bag top assured me of that
$50 left them in three minutes longer.
IA 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
AZ by Ill 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. A tough bird will re-
quire lot of grease in the bag with
it, 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 trusting
ihim-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
might before II possible. If he comes
drawn. so much the better; If in
rs state of nature, pick, draw and SINCE
kat once. taking pains to get of all
Ipinfeatners, and cutting out the oil
bag upon the parsons nose '-ofher-
wise known as the root Of the. tail
keathsrs Wash the bird thoroughly
ID very cold water. aIf there is the
Last soinl smell scald out by pouring
q through oililg soda water. followed
"a, arinse water. Drain well,
u 10 IN inside and out, salt very
n ~ d g, 4 I'M II y, cold place
y l1s - s. u Ia unless the
II I. ": -