Evening star., 1914-11-22

| age. In young fowl the pm feathers
are numerous. At first-class markets
the butcher will remove the tendons
| from the drumsticks and have the tur-
! key drawn. If that has not been at
! tended to, spread a layer of newspaper
| over your kitchen table to save an aft
er cleaning. then put on your big apron
| roll up your sleeves and give your best
| endeavors to these important preliml
| naries For this work take a small
| kitchen knife, look over your bird care
fully, draw out all pinfeathers between
| the knife blade and your thumb. Then
| light the gas flame, or If you burn
| COAL light twisted newspaper from
| the Goals and SINCE every vestige OF
| hair or down.
| If the tendons have not been removed,
| cut through the skin little below the
/ leg joint. Do not cut the tendons. This
| done, pull out tendons A good way to
do this is to bend the leg at the cut by
| pressing against the edge of the table
then break off the bone. Now, by put
| ting the foot of the fowl against the
| casing of a door opening toward you
press the door hard against the foot
| and pull on the leg until the tendons
come out attached to the foot.
| If YOU prefer to take them out sepa-
| rately after breaking off the bone, in
| sert skewer carving steel between
| the joints to serve as lever by which
the tendons may be pulled out after the
iron is twisted in with them and a firm
hold obtained. The feet should not be
| thrown away, but cooked in a little wa
ter after skimming in order to give
| richness and body to the gravy or dress
| ing. Wash them carefully, throw into
| boiling water for ten minutes, when the
outer scaly skin can be scraped off
| leaving a clean surface. Take off the
head of the bird, slip the skin back
| from the neck and cut the neck off
| close to the body, leaving the skin
longer than the neck. so it may, be
! folded over on the back. Most lihely
the turkey will have been drawn before
| reaching you. but even so, the lungs,
| that lie close to the ribs. and the brown
| kidneys in the hollow of the back will
| doubtless require attention. Cut out
also the oil bag in the tail, which leaves
| the 'popes nose,'' a dainty tidbit much
appreciated by goYrmets:
| Fill your dishpan with water in
| which little soda has been dissolved,
wash the bird thoroughly inside and
| out, rinse in cold water and wipe dry
| on a soft. clean cloth. This done, you
! will be ready for the stuffing. Set
| your fowl in a deep mixing bowl and
NIL the opening at the neck until the
breast stands out plump and full. Draw
the neck skin together and sew over
| onto the back, then reverse the fowl
| and fill with stuffing the lower open
| ing. close and stitch into place.
The kind of stuffing to use depends
on the families predictions, but al
most every one likes a chestnut
| stuffing.
Chestnut Stuffng.
| To make the chestnut stuffing for
the turkey. shell and cook one quart
| of large French chestnuts in boiling
| water until their skins are loosened.
Blanch and again put in boiling water
and cook until tender. While still hot
rub through a coarse sieve or colander.
Mix with the sifted nuts few bread
crumbs and two tablespoonfuls of
melted butter and season with salt
and pepper Moisten with a little
sweet cream and fill the turkey, but
do not press the stuffing in too close
ly.
If the stuff1ng can be made ready the
day before Thanksgiving, so much the
better In this case, cover with a nap