Sharp County record., 1916-12-15
CHRISTMAS TURKEY
AND THE 'TR|Mh|KS'
Hints For the Holiday Dinner BY Miss
MarcelIa Arthur of Extension
Division.

The Idea of having trukey for
Christmas dinner was made popular
by our forefathers and will continue
to be so until the end Of posterity un-
less the high cost of birds demands
different choice.
Geese and ducks, although harder
to digest than turkeys and chickens,
are used to good advantage as substi-
tutes for the turkey and chicken-and
especially should they be used this
year when turkeys are selling at such
high prices.
The selection Of bird is OF vast
Importance to the housewife Always
avoid a bird with a large skeleton un-
less it weighs from 1S to 80 pounds. A
10 or IL pound bird with a large skele-
ton is absolute waste to the house
wife because it contains more bone
than meat, while a small, plump bird
Of 10 or 12 pounds having a larger
proportion of flesh than bone is good
bird. A good turkey has dark legs
with the cartilage of the end of the
breastbone soft and pliable--an abund-
ance Of pin feathers indicates young
bird while long hairs denote age.
Good geese abound in pin feathers;
they should be plump, have soft feet
and pliable bills,
To Roast the Turkey
To prepare 12-pound turkey, dress,
clean, stuff and place in the dripping
pan and rub entire surface with salt.
Mix one-third cup Of butter and one
fourth cup of -four until creamy and
then rub mixture over turkey. Place
in hot oven and when -four on turkey
begins to brown, reduce heat Basic
often with hot water and melted but
ter until turkey is cooked, which will
require about three hours. II large,
old bird is used it is we'll to steam it
before roasting.
Potato StuHlng
Mix thoroughly two cups hot mash.
ed potatoes, one and one-fourth cup
soft stale bread crumbs, one-third cup
Of butter, one egg, one and one.half
teaspoon salt, one teaspoon sage, and
lastly one finely chopped onion and
one-fourth cup finely chopped fat salt
pork.
Careful thought should be given the
choice OF accompaniments for all
game.
Because chicken and turkey. are
bland in flavor, they require a dis
tinctly favored relish; while duck and
geese are well savored themselves;
hence they call for bland relishes.
Cranberry jelly, cranberry Ice,
peach pickles, celery salted pecans
plum jelly, etc, are all good accesso.
ries for the Christmas dinner
Salads AS Waldorf, cabbage, comb.
nation, lettuce, etc, are easily prepar-
ed, and all the necessary materials are
available.
Mince, apple, or squash pie, plum
pudding, nuts and raislns, and Ice
cream are all suggestive desserts.
Suggestive Menus.
Chicken soup with rice,
Roast Chicken, Dressing,
Mashed Potatoes Creamed Turnipg
Peach Pickles Cabbage Salad
Waters Apple Pie, Cheese
Coffee.
Cream OF Celery Soup
Roast Turkey
Potato Dressing Scalloped Cabbage
Glazed Sweet Potatoes
Bread Cranberry Jelly
Waldorf Salad
Mnce Pie Nuts and Raisins
Coffee,
Vegetable Soup
Roast Duck
Peanut Stuillng Baked Potatoes
Creamed Onions Plum Jelly
Biscuits
Lettuce Salad Cheese Straws
Pumpkin Pie
Coffee,
Suggestions for left over turkey are
turkey hash, creamed turkey on toast
or in timbales, scalloped turkey, tur.
key in Jelly, turkey loaf, etc.
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EArn1ern lnthreAind La Rnttnr Iva.