Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-11-23
HOW TO BUY AND PREPARE
THANKSGIVING TURKEYS
Loretto Lynch Gives Young House
wives Tips on Selection OF
Choice Gobblcrs.
TENDER BIRD HAS BLACK LEGS
Noted. Authority OH Culinary Arts
Describes Best Methods for Cook
ing OF Priced Dish for Holiday
~ Feast.
BIZ LoRErro c. LYNCH.

81 There are turkeys ,and turkeys. bu
,Ecvery housewife tries 10 have 4 good
turkey for the Thankss living Da,
feast And this is especially true II
one is young bride who is going &c
choose and prepare a turkey for The
:Itst Time.
\ young turkey has black legs, q
plump breast. White flesh and the
breast bone yielding. y young cock
turkey. commonly called a Soholer
mas small spurs. Hen turkeys. q
has pin feathers while in the more
mature ,oEd tire pin feathers give
place 20 hairs
Before 4 turkey is cooked, The pin
sae sa;r&as drawn. the body cleaned
ana the .! sXc JUS: above the tail OH
:ss oc:~ Sc cut Frequently the ten
aoas = tSs less are removed. In he
SSt-zGS Svs the Housewife will do
wels - ,rok Coz the lungs and Kid
Says ~aiSh msny butchers 60 not
SCtAt. - remove
Remove Fin Feathers.
TIE ,r=ss lie in ;h;e hollow Of The
are e-isht. punish red. The Kid
r;eys lie N the hollew OF the small Of
nc oSIE ana az ai'A;i; tS 3 ;S,..
out liS purpose Is Ia supply oil 10
TIE feathers. II let; in he bird. the
Pin feathers msy be removed With
vegetable Knife Hairs may he
singed over a flsine- Run water
through the body and wipe Il dry both
inside and out.
The ciEsssd. liver AMI heart are
called sihleis. These are saved 20 use
in the gravy. Cut slowly through the
thick wall Of The eizza-d. stopping as
Peel off the outer coat without break
!n- the inner sac. Throw the inner
sac away. Wash and chop the giH-
lets
To estimate the quantity Of stut'inS
required. ill the cavity with water
by the cupful. If II requires six cup
fnls OF water to fin it, prepare sim.
oyster stu;flne issdelieious. It vii,
give your turkey a novel turn if Your
guests have been useu to more usual
bread stuffnS. TO prepare it. moistcn
crumbs with half cup Of melted but
ter. Add one teaspoon Of grated onion.
two dozen oysters and enough Of their
LIQUOR to we'll moisten the bread Mix
: and add salt and pepper TO tnsie.
Pcrhaps YOU would prefer the Swod-
ish stutsinc. To two cups Of stale
bread crumbs add about throe-Qunr-
,erS OF mensurlns cup Of melted
seeded and chopped raisins. half n cul
"f English walnut meats cut into
pieces. half teaspoon of sage and
salt and pepper TO taste.
Ready for Roasting.
When the cavity is filled with the
s,uit'ns sew it UP with needle and
thread. Tie half a tnothpick at tint
end of the thread To prevent It's slip
ping Through. The bird is now ready
10 be tied into position FOR roastin
Twist the wings 50 that they lie
against the back. Push the legs close
70 the body and pass a string around
the body to tic the legs close to it. \
biz OF cord may also he used TO con-
troll the position Of the wings.
Grease the bird all over with a bit
of soft paper Dipped into melted but
ter OF fat, Sprinkle lightly with salt
and dredge 1t with -four Dredge the
bottom Of the roasting pan with nouf
Place the rack in pan. or. better use a
roasting. saddle. These may be .pur-
chased for small sum at any first
class house furnishing shop. Place
iIicc will run down into the breas,
and prevent this most desirable part
OF the bird from becoming dry.
When the -four in the bottom of the
pan has become q light brown. Dour
IN enough hot water TO well cover the
bottom of the pan. AS this cooks
away more may be added
This water combined with the
Drowned -four and the fat and Juices.
forms the basis or the @ravv. The
Sloiets may be added to his If de-
sired. To prevent burning. the turkey
may DC haSted every twenty or thirty