The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-03
DOMESTIC SCIENCE NOTES.

Conducted by Mrs. Alice Gitchell
kirk
To Select a Turkey-It is often wise
to allow a dealer to make selection
among his choice turkeys for New
Years dinner. If a srnan one Is re-
quired, a young hen turkey Is usually
very satisfactory, otherwise cock
turkey would furnish better eating. In
either case the bird should be plump
with dark smooth legs and the carti-
lage at end OF breast-bone should De
soft and pliable.
To Clean Turkey-Hold bro over
a flame (from gas, alcohol or burn
ing paper), constantly changing posi-
ton until all parts have been exposed
to the flame that hairs and down may
be removed; this is known as SINCE
ing Cut off the head and draw out
pin-featbers, using a small pointed
knife. Make two cuts three-fourths of
an inch long on under part or eacn
leg, introduce a steel skewer ana re-
move tendonS, drawing out one at 8
time. Cut through the skin around
the leg one and one-half inches below
the leg-joint, place leg at this cut
over edge of board, press downward
to snap the bone, then pull off the
foot.
Make an incision through the skin
below the breast bone just large
enough to admit the hand. With the
hand remove the entrails gizzard, liv-
that the gall-bag is removed with the.
liver and not broken, for the least bit
of the bile which 1t contains would
impart a very bitter flavor to any part
with which it came in contact Next
remove lungs and kidneys. By intro
ducing first two fingers under skin
close to neck the windpipe may be cas-
lily found and Withdrawn, also the crop
which adheres to skin close to breast.
Draw down neck-skin and cut off neck
close to body, leaving the skin long
enough to fasten under the back with
a skewer after the stuffing has been
put in. Remove oil-bag, thoroughly
wash bird. wipe inside and outside as
dry as possible.
To Truss a Turkey-Draw thighs
close to body, insert a steel skewer
under middle joint, running it through
body, coming out under middle joint
separately with a long string and fas-
ten to tail. Turn tips of wings under
and fasten with a skewer.
Roast Turkey-DresS, clean, stuff
and truss a ten-pound turkey and rub
we'll with salt and pepper. Rub two
tablespoonfuls of butter and two of
flour together. Spread this we'll over
the turkey. Put into the baking pan 4
on a rack breast side down. Cover
and place in a very hot oven fifteen
minutes; lower the temperature and
continue the baking fifteen minutes to
the pound. During the last half hour,
turn the turkey on It's back, nave or
the cover and brown, basting with a
little butter and hot water or stock.
When we'll Drowned remove string and
skewers and place on a hot platter
and garnish with cranberries and eel
cry tips.
Bread-and-Celery Stuffing - Re
move hard outside crustS from q stale |
loaf of bakers bread and break in
pieces. There should be three and |
one-half cupfuls. Pour over bread one !
cupfuI of boiling water and let stand !
90 minutes, then squeeze out all the |
water that is possible. To bread add !
one tablespoonful of poultry seasoning, |
one and one-half teasponnfuls of salt /
and one-fourth of teaspoonful of /
cupful of finely cut celery and one |
half cupfu1 of melted butter.
Potato Stuffing-MiX two cupfuls of !
hot mashed potatoes, two cupfuls of i
bread (white). crumbs. one-third of !
cupfll each of melted butter and sau-
sage or bacon fat and one-half cup
full of cooked giblets finely chopped. /
Moisten with hot water and season /
with salt, pepper and sage.
Vintage Salad-One cupful of Tokay
cranes cut in halves and seeded, one cup
ful of Malaga grapes prepared in the
came wav Soak one-half box of gran
water, dissolve it by placing the cup III
not water, add 1t to one cupful of bottled
nm ferrnented Catawba juice; when it he
inns to stiffen, add the grapesand p ut On
Ice until ready to serve Garnish with
,-f1e leaves. Pass with the salad waters
"a the shape OF acorns.