Norwich bulletin., 1915-12-18
HOW TO PREPARE CHRISTMAS
 DINNER.

Dear Editor and Social Corner Sis ters: I will send a few helpful hints for the young housewife who may wish to prepare her own Christmas dinner:
 Roast Turkey or Chieken-Remove pinfeathers. singe, take out tendons, draw skin back from neck; cut off neck quite close to body; cut out oil bag; make an incision between the legs, running from the breast down, and through this opening draw the entrails. If care is taken. all of the internal organs can be removed at once by separating the membrane en- closing the organs from the body. Draw windpipe and crop through the neck opening. Never make an incision in the breast. Wash both outside and inside of bird in several waters I use a cloth for the inside, to remove all Clots of blood, and also pour hot water over and through it. Then wipe dry, drain, stuff. sew up opening truss, sprinkle with salt and pepper. Lay elise of bacon or salt pork on breast, legs and wings. Dredge bird with flour before putting on pork. Place on rack in dripping pan. Cook fifteen minutes in a very hot oven- Then dredge pan with flour. reduce heat. and haste every little while until 1t is tender. Turn over so each side will brown alike. Probably fifteen minutes to the pound.
 Dressing-Two cups soft bread crumbs, one-fourth cup melted butter, one tablespoon poultry seasoning. few drops of onion juice. salt, pepper. one is desired add hot water till of the right consistency. If for a turkey, you will need to double the amount at least.
 English Roast Turkey Stuffins- Melt two tablespoons butter. add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt. one-fourth teaspoon pepper. one tablespoon chop ped pickles. poultry seasoning to taste.
 Chestnut Stuffing-Place three cups of fresh bread crumbs in the oven and when slightly crisped remove and mix with one-half cup melted butter. To this add one cup of blanched chestnuts (which have previously been cooked until tender in boiling water, drained and passed thhrough a potato ricer), the juice of half a lemon Cor orange juice). one bay leaf, a little red pep per, a pinch of thyme and salt to taste Mix all together very lightly with a large fork. mOistening with hot milk or stock if a moist dressing is de- sired, and fill the turkey, but do not pack tightly. as that makes the stuff ing soggy-
 Oyster Stuffing-Parboil one pint of
 
 melted butter. add two cups of cracker crumbs. one tablespoon chopped onion, one tablespoon salt. scant teaspoon pepper. one tablespoon chopped celery. one-third cup boiling water or hot milk.
 Brown or Giblet GraVy-Pour off ali liquid in the pan in which the turkey has been roasted. F-cEs: tae liSiSiiS skim off six tablespoons of fat and return to roasting pan Place on top of stove. add six tablespoons flour and stir until well blended: then cook, stirring occasionally. until well brown ed. Pour on gradually while stirring three cups of stock, bring to the boil ing point and let boil five minutes, season with salt and strain. To obtain the stock. cover giblets, neck and tips of wings with five cups of cold water. bring slowly to the boiling point and let simmer until reduced to three cups. If a giblet gravy is desired, the gib- lets are finely chopped and added 10 (Continued on Page Nineteenl