Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-23
RY MRS. NJ. A. WILSON

TINE preparation Of this majestic bird
ia very important--if It is to be
,order md nice. Have butcher remove
neck when he draws the turkey.
Sinse and wash in plenty. of water,
then wipe dry and then fill; place
onnful Of the filling in the cavity at the
breastbonc where neck and crop were
removed and draw skin to the back ana
sct TO close usc darning needle and
,rbi,e string 10 sew up tho openings. Do
nor oycrpark in the filing because 1t
swclls while cooking.
Now rub tho turkey all over literally
with shortening and pat in light coat.
ng OF flour: place in baking pan and
tben place in hot oven. Just as soon
,s The turkey commences to brown. turn
m lis breast. having the bony struc-
ture of the back to the intense hot heat
of oven. Do not add any water, Now
commence TO baste. basting every fif-
teen minutes. and cook turkey two and
half hours for nine or ten pounds and
three hours for twelve to fifteen pounds.
:" To prepare the mixture for basting
Place gibcts aud neck.
One.half cup of bacon or sausage
drinpings in saucepan and add three
4 rints cold water. Bring TO boil.
Place on the simmcring burner and
keep hot.
Half hour before removing from the
oven turn the turkey on its back and
bastc breast. allowing breast to brown
nicely, Then cover with thin strips Of
bacon, allowing ono strip for each per
son ten minutes. Before removing tur.
key from oven add
One cup -four,
Tuo. thirds cups Of udter.
Dissolve -four IN wate: before add.
Ing and stir we'll into the gravy in the
nan season and allow TO cook ten MN.
utcs. The turkey and gravy are then
both ready TO serve.
'" Turkey Filling
Almost every community has it's own
particular filing that tho housewife
usually prizes. l have gathered n few
unusual ones here. and IL you select one
Of them I am sure the family will en-
joy the novelty. The bread used is pre-
pared as follows: Soak bread in plenty
Of cold water until soft: turn in piece
Of chccsecloth and press dry; rub
will be called in following recipes "the
prepared bread"
Oyster Filling
Look over and drain twenty five oys.
trrs and cut in pieces. Place in a
mixing bowl and add
Three cups Of the prepared Bread
Orc.hdU cup faeIy chopped onions,
One chaU cup finely chopped green
tops celery,
One-hot cpp finely chopped parsley,
TWo teaspoons Of salt
One teaspoon Of ichiic pepper,
Ono teaspoon Of thyme.
One teaspoon OF poultry seasoning.
Mix and fill into turkey.
For creole pecan filing add
One and ome.hoH cups Of finely chop
ped pccdns.
For walnut filling use one and half
rups OF wanuts in place Of the pecans.
The old Holland Dutch and German
potato filing is delicious and well worth
trying.
Nlincc very fine
Sufficient grCcn tops Of celery TO
measure two cups.
Pac" in skillet one cup of sausage
"r, bacon drippings; add the prepared
celery tops.
One cup fHciV chopped onions.
Onc'huU cup dnciy, choppCd SoUp
hcrbs.
Three cups mnSbCd potatoes.
Ono and Onc-hdN cups Of tie pre-.
pared bread.
Tro teaspoons Of salt.
One teaspoon Of pepper.
Ono teaspoon OF thyme,
Ono teaspoon Of poGlhV seasoning.
Mix and cook very slowly. turning
frequently, taking care not 10 let brown.
Cool aud use for filling. Tho Flemish
and Austrian housewife adds one cup
Of finely chopped nuts to the above fill.
ing.
To serve tho LETT lover turkey:
Serve rs cold cuts with potato salad
and cOlcsaw.
Then as an cmincc and last as grilled
turkey bones
Emincc of Turkey
Cut leftover turkey in small pieces
not less than half an inch; do not put
through food chopper. This cuts meat
100 line and it becomes very niussy.
Place in saucepan
One and ono half cups Of milk.
Hir tablespoons fowr.
Stir to dissolve flour and bring to a
boil. Cook slowly for three minutes.
Now add
Ono tablespoon Of grated onion.
One -hdU cup Of finely minced pdrSlcy,
Omc-hdH teaspoon fhymC,
frO teaspoons sat.
IN" tC0SpOOH pepper.
'rtc' one lcmon or one tGjieSpooh
vinegar.
The prepared turkey meat: Toss 10
mix aud heat slowly until Scalding hot :;
serve on toast garniShed with sliced
hard'boicd egg and parsley. For va.
ticty add
Ono.hcQ cup Of coarseiy choOpcd