Perth Amboy evening news., 1921-10-31
Kitchen Hints
Tempting Menus

When ordering your Thanksgiy-
ing turkey remember that an eight
pound turkey will serve six persons
N that the meat of this bird is
superior to a heavier one. From
eight to ten pounds means that the
turkey is of last springs Matching
n will be tender nj juicy when
roasted. IL more than six or eight
persons must be served choose two
eight-pound turkeys rather than a
sixteen pound turkey.
To Roast a Turkey.
The butcher should dress the tur-
Key. me giblets are usually put
loosely back inside the turkey. Re-
move these ana let stand in eold salt
water TO cover willis washing the
rest of the turkey. Rub the inside
thoroughly with salt. Wash out by
letting cold water run through.
Scrape the outside with the dull
edge of a knife. keeping the turkey
under water and being careful not
tc break the skin. scrub with the
palm of the hand. using several
waters. Rinse the giblets under run
ming water. Stuff and truss.
To truss a turkey, draw thighs
close to body and tie with a wrap
ping cord. Draw wings close to the
body and use a large trusting needle
to sew through the body. Make a
half-inch stitch in one wing and
sew back through body and tie with
cord on other wing. when the
turkey is ready to be served, cut
the knot and pull cord out by the
stitch. The skin should be sewed
up over the stuffing. DO not stuff
the turkey too full. for the stuffing
GlvAItQ dlIRinO hnHfn0 anI mr. ma q
the bird.
One of the incest ways to cook a
turkey is to steam it for two hours
before roasting. The steaming
makes the flesh tender and prevents
it from becoming too dry by long
roasting. II a steamer is not avail
able a large pail with a cover may
be used. Tie the turkey to the cover
Of the pail. fastening 1t by the drum
sticks. Put enough water in the
pail to more than cover the bottom,
but not enough to touch the turkey.
Steam two hours, keeping tightly
covered to prevent any steam from
escaping. Use the water for basting
when roasting.
Rub the turkey well with salt and
cover the breast with butter and
flour rubbed together. One-third cup
of butter and A tablespoons of flour
should be enough to the breast
Of a medium sized turkey. Put the
turkey on it's side in the roasting
pan. Put in a hot oven. When the
turkey begins to brown reduce the
heat and fill the bottom of the pan
with the liquor in which the turkey
was steamed. 1t will take about
two hours to roast a turkey which
has been steamed.
If the turkey is not to be steamed
before roasting, cover the whole sur
face with flour and cover the breast
with thin slices of bacon. A self
basting rooster should be used.
Dredge the bottom of the pan with
flour. When the turkey begins to
brown reduce the heat and add wa
ter. Roast about four hours.
Cook giblets in sailed water till
tender, about two hours. Drain and
chop, ~reserving the water for the
| gravy. Make the gravy in the pan
in which the turkey was roasted. If
there is too much fat in the pan
| pour off some, leaving about two
tabiespoonsful. Stir in 3 tablespoons
of liquor. Boil five minutes and add
gibiets. Season with salt and pepper
! and serve in a gravy dish. When
| preparing the giblets, remove that
| part of the gizzard which is tough
and gristly.
Remove the slices of bacon before
| sending turkey to the table. A tur-
| key requires careful watching and
| frequent turning to insure an even
| BROWNIES all over.
Copyright, 1921, NEA Service)