Evening star., 1918-11-22
Selecting the Turkey.

~
heavy in proportion to its size. other
| wise there will be large proportion
Of bone. In young turkey the
breastbone, is pliable.
cleaned by the butcher, carefully wipe
it inside and out with cloth wrung
from hot water. Do not lay it in
water, as that will draw out the
juices. Cut off the legs below the
Joint. trim, the neck, leaving an inch
or SO of tito turn and fasten with
skewer. Wash the giblets in soda
and water. Cut the outer skin OF the
gizzard with a sharp knife and peel
off without breaking the inner sack.
Throw away the inner part and lay
the outer part in salted or soda water
There are many different kinds Of
dressing used in turkey, among winch
are sausage. chestnut. oyster, cracker,
you use, do not stuff the turkey too
| full, as this will cause the dressing
| to be soggy. A combination of chest
nuts and sausage meat makes a fine
nuts for 20 minutes. Shell and blanch
by removing the brown skin. Put
half Of them into saucepan with
| two cup Of milk and tablespoonful
of butter. Cook until soft, mash
| smooth. season with salt and pepper,
add half pound of sausage meat and
the whole amount of chestnuts. Mix
well and fill the turkey.
To garnish turkey. place a bunch
Of parsley over the neck and arrange
and picked onions. Egg balls may
also be added. Sweet potatoes, peeled.
! get a fine flavor from the juice when
used as a turkey stufiing.
Turkey Garnishes.
For those who prefer a turkey un-
stuffed, but would like dressing,
! it into small fiat cakes. Brown deli
cateiy and use as a garnish around
the roasted turkey. They are de-
licious.
Sweet Potato Croquettes.
Peel and boil in salted water until
tender seven large sweet potatoes,
and mash while warm, adding gen
erous piece Of butter. seasoning to
taste, and about three tablepoonfuls
of cream. Whip with fork until
very light, stirring in one well beaten
egg. When the potatoes are cold
form with Toured hands into small
golden brown. Garnish with punches
! Of parsley, or they may be used as a
border arranged around a turkey.
| Stuffed Squash.
Cut the squash into pieces and bake
it in the shell. When it is done, re-
move from the oven. Scoop the pulp
and prepare as follows: Two cups OF
mashed squash. one tablespoonful OF
butter, tablespoonful OF onion
chopped very fine, one-half cup Of
breadcrumbs. soaked, the yolk OF one
egg, a quarter Of a teaspoonful OF
! butter in the frying pan and fry the
chopped onion in it until it browns
slightly, then stir in the breadcrumbs,
the squash and the seasoning. Fry
occasionally, then sremove from the
fire and stir in the yolk Of the egg.
Put the mixture into the squash shells
and return to the oven until Drowned
ion top.
i Cranberry Pie.
Cranberries should be washed, COW
Tered with water and boiled until
itender. Strain through a fine sieve.
bring again to the boiling point and
add a pound Of sugar to each pint of
Juice. When this has dissolved, pour
it into molds. To make a crust for
a cranberry pie, stir one-half cup Or
sugar to a cream. add one whole egg
and stir well. Then stir in one and
a half cups Of -four with one tea
spoonful Of baking powder. Press
with the fingers on the tin until all
covered and bake in a hot oven. when
cold put in your cranberry sauce, then
whipped cream on top.
How to Use Turkey Leftovers.
Instead of serving turkey for several
days after a turkey dinner, take the
dark meat, chop it very fine and mix
it with a little beef. seasoning with
salt. red pepper and a little black .l
I the meat into it, using only enough
gelatin to hold the meat together.
Grease a pan, press the meat into it
| and set aside until ready to serve.
This is delicious when heated in hot
butter and served with Drowned
| crackers or toast.
What to Serve in Place Of Turkey.
Equal to fried chicken: Take a good
| fowl, joint and place in a kettle
with sufficient water; season to taste
| and cook until tender then remove the
meat, dredge with flour and fry a
| delicate brown in pan with a small
some Of the BROTH. enough to make
gravy, and let simmer a few minutes.
This makes an old fowl almost equal
to fried spring chicken.
| Roast Squads.
Singe. draw ard truss half a dozen
fine squads. Fill them with a rich
forcemeat Of crumbs and fresh mush-
rooms moistened with cream and ma
vored with pepper and salt. Put into
roasting pan and cook rapidly for
IS minutes. Take from the oven. un-
truss and dress on a hot dish. Pour
into the baking pan half tumbler
of currant jelly and place over the
IRE to heat. Serve in sauceboat
with the birds.
Braised Duck With Hominy Balls.
| SINCE, draw and truss a good-sized
duck. Place it in a baking pan with
a chopped onion, one cup Of chopped
celery and chopped carrot. Dissolve
one teaspoonful Of beef extract in
two cups Of boiling water. Pour this
in the pan and add a saltspoonful of
pepper Bake the duck in quick
oven until brown, then baste and
cover with q buttered paper and cook
slowly for one hour. Cook some
honiny grits or rice in milk in a
double boiler, allowing one-half cup
of either to each pint Of milk. When
the hominy is tender add one tea
| spoonful Of salt. Take from the fire,
form into balls, dip in beaten egg, roll
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