New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-26

MO matter whether those who give thanks
for the years abundance arc descend
ants of Puritans or Cavaliers. the
traditional feast has the same meaning, the
same general form and the same piece de re-
sistance. King Turkey reigns, whether brought
down with shotgun or bought from stall
in the market. And this is the way ne is
cooked in old Southern kitchens;
TURKEY
1t is to be understood, of course, that the
turkey is in good order and fresh killed. Hang
ing for twenty-four hours is all right, but
longer than this does not improve the flavor.
For family of six persons it is better to buy
turkey little too large-say, one that weighs
eight or ten pounds-than TO buy one too small,
because it can be used subsequently and the
flavor of the larger turkey is vastly finer.
After washing in salt water prepare dress
ing as follows;
loaf Of Vienna bread or French bread, at
least two days old, is cut into dice. The crust
is the best part so, if desired, almost the entire
inside can be left for some other purpose-ex-
cept that the crust of one loaf will not be suff-
cent for turkey.
Into a large iron frying pan pour about one
third of cupful of the best olive oil. Peel
and chop four good white onions Of medium
size. The upper half of two stalks Of celery
should be carefully washed, in order to remove
any sand, and added to the onions. slice of
ham, one-quarter of an inch thick, should be
chopped fine and added. When this has been
frying for perhaps eight minutes, add two cups
ia
make two cups of bouillon from two of the cap
sules that come for the purpose.
Put closely-ftting cover over the pan and
remove to the back of the range, where it will
cook slowly for twenty minutes If the turkey
is not fat add a generous tablespoonful Of
butter and one spoonful Of dried summer
savory. Pour over the chopped bread crust,
which has been previously we'll seasoned with
salt and pepper.
Stuff the cavity in the turkey comfortably"
full. Do not forget to stuff over the hollow at
the neck The outside Of the turkey should
be busted with salt and pepper and plenty of
-four, which should be at least one-quarter of
an inch thick TO prevent any scorching of the
skin. Put bay leaf in the pan and lay slices
of bacon across the turkey, making a complete
cover unless the turkey is fat one in which
case the bacon is unnecessary. Pour cupful
Of hot water in the pan and place in good
hot oven.
have always found it advisable TO take the
nicely Drowned and we'll done turkey, pan and
all, 10 the table under the window, where a
bright light can help by showing if there is any
pink color TO be seen in the juice that flows
when steel fork is plunged into the thickest
part of the thigh; again into the breast, and
under the wing.
There is distinctly an art in making good
gravy. The Drowned essence from the turkey,
and some little dressing that, maybe. has found
its way to the pan from the repeated basting,
should all be scraped loose from the bottom
OF the pan in which the turkey has been cooked
using the side Of SPOON not knife. Add
at least one cupful of boiling water and allow
it all to boil up quickly. Smooth two heaping
tablespoonfuls Of -four in one-haf cup Of water;
pour through a strainer into the pan Of boil
ing gravy. taking care TO stir the gravy con-