The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1913-11-22
OUR THANKsGIvINo5IRD AND
HOW 1T SHOULD a COOKED.

| When it comes to ne Thanksg1Vt
ing turkey, there areTnany ways OF
preparing il for the tble. The most
popular, without a ddbt. however, IS
| the roast. A roast turkey may he
| served with a great ariety of dress
/ 1ngs. Different sectihs of the coun-
try prefer different ressinSs, though
/ AZ favor the roast. here is the bread
dressing, the sausa'e dressing, the
/ oyster stufTing nd ne chestnut stuff
/ f7ng All OF them lave their cham
| pions.
And there are as many ways of eN-
| tending the usefulTtss of single tur-
| key over a period q days as there are
| styles of dressing for its initial ap-
pearance upon the able,
You may have f1tets of turkey with
| rice. or roast turke4 rechauffe. or scal-
lop of turkey with oysters, or turkey
and sausage pudding, or ragout of uIr-
key. or boiled turkey and then turkey
hash.
A real good sized Thanksgiving tur
key ought to be able to go through
about three of those evoIutions. at any
rate, in a moderate sized family, says
an exchange.
In roasting a turkey one Of the most
important things is to get the cavity
thoroughly sweet and clean. 1t should
be washed out several times with cold
water, to the second portion of which
some soda should be added Then the
cavity should be filled with any one
of the many dressings, stitched up and
the neck tied with Irvine. The legs
should be tied together snugly and the
wings bound close to the body with
strips of muslin. If the bird is not
blessed with an over abundance of fat,
a few strips of fat salt pork should be
placed upon the breast. When it Is
placed on the grating of the covered
rooster, some cups of boiling water
ShnIIid he nnnrn6 If ard then If
should be roasted rapidly for fifteen
minutes. After this, give it slow
roast until it has remained in the
rooster fifteen minutes for each pound
it should be thoroughly basted with
the gravy from the drip pan four
times. Fifteen minutes before it is
time to take 1t out. it should be
washed with butter, sifted with flour
and shut up. This will give it the
golden brown color.
To make the gravy, take the skim
med contents of the dripping pan and
put into it the giblets chopped up
fine, little brown flour wet with cold
water and some salt and pepper.
Bread dressing is the most univer
sally used for turkey stuf1ng. To make
it, put tablespoonful of minced fat
pork into each cupful of bread crumbs.
Use pepper, salt, parsley and little
onion for seasoning and use a little
cream or milk to moisten it.
The use of sausage instead of the
pork also is good, and for oyster
be added to the regular oysters may
be added to the regular bread stuff
fing, moisten with the oyster LIQUOR
instead of the cream of milk. The
chestnut dressing is made by boiling
quart of chestnuts, afterwards Smelling
an6 peeling them and MASKING them
o a paste. Two tablespoonfuls OF
0ut ter. with pepper and salt to taste.
should be rubbed into the paste and
he cavity of the turkey stuffed before
casting.
If the Thanksgiving bird is roasted
Is outlined above. with any of these
dressings used as stuffing( it will be
/ fit object to be main dish at any
dinner, from the white
house down.