The Daily Ardmoreite. [volume] (Ardmore, Okla.) 1893-current, 1922-11-28
FOR
HOLIDAY Dinner
How to Select and Cook That
Turkey, and Other Fixin's,
by Columbia University
Woman.

In choosing n turkey do not be guild I
ed entirely by appearance. Many a |
homely turkey has proved delicious eat |
ing.
Generally speaking it Is wise TO |
buy a turkey weighing not over J.
pounds, and many prefer hen turkey
to 4 gobbler.
A loose jointed bird is always ten
derest.
The stuffing flavors the meat more
uniformly if 1t is put into the bhu
the night before it is to be roasted.
A word regarding the stuffing.
There are many different kinds OF
stuffing, although all have n bread OF
cracker foundation. In New England
crackers, or cracker and bread crumbs
mixed. have been thought to make
most excellent stuffing. especially wheh
hot milk Is used to moisten the crumbs
Some do not care for Il moist sturtihs'
but wish the bread crumbled and mos
tened with melted butter or bacon tat'
md seasoned with salt and pepper.
bakers loaf OF bread soaked in water
and then squeezed dry, makes good
stuffing, not as dry as the one Just De
scribed, nor yet as moist as some.
Seasonings TO suit individual taste
may be added.
Some cooks cook the siblets in wa
Ter, finely chop them, and add to the
bread, using the water in which they
were cooked to moisten the stuillhs'
Some like TO use sausage meat Tor ia
vor. Some put just thyme, others IKE
sage, and still others put mixed seas
cnlngs in all stuffings.
Oysters added to a bread stuffine
give flavor which many think very
good.
The large Italian chestnuts. when
shelled, boiled and mashed, make a
stuffing the flavor of which cannot bC
.mproved, in some peoples opinion.
If stuffing is to be served sliced with
cold turkey, an egg added when max
ing is an Improvement.
\ ten.pound turkey is better if roast
ed for two and one-half to three hours
and frequent basting will be the secre
of a beautiful brown crisp outside.
II the turkey has any inside fat nea'
the vent, remove, wash and place OF
legs, when putting in the oven
Do not add water for the first hal
hour. unless the oven is so hot tha
the skin will become too dark n brown
Immediately.
Place giblets in water and boil ant
use that water for basting the tur
key. When the gibIets are tender, pou
remainder OF water into the pan will
the turkey, and chop the eihlets TO adj
TO theg ravy
Oyster Stuffin-
dozen oysters
quart bread crumbs
l.2 cup butter
small onion finely choppd
l tablespoon salt
Is teaspoon pepper
Melt butter and in il cook the onior
without browning. for five minutes
Add to bread crumbs with the oyster.
which has been cleaned and are FIRE
from any bits OF shell. Season wit
salt and pepper, adding more II nece
sary.
This amount OF stuffing will be su
fic.ent for a medum.sized turkey
Chestnut Stuffing
80 chestnuts (the large Italian ches
nut)
small onion, finely chopped
l-2 pound sausage meat
! tablespoon salt
Ia tablespoon pepper
l.i teaspoon thyme
tablespoon chopped parsley
l-9 cups fresh bread crumbs.
Shell and blanch the chestnuts
cooking In boiling water for 20 mi
u;os. Put blanched chestnuts in bo
ing water and cook until soft. Ma
one.half OF the chestnuts and add bre
crumbs with seasonlngs: cook sausa
meat with the onion for five minut,
Add 20 the bread crumb and chestn
mixture with remaining chestnu
broken IN small pieces.
Chicken Pie
/. fourpound chicken
onion
medium sized carrot
stalks celery, or l.9 Gun ru,l, ,
quarts water thoIlingl
10 tablespoon salt
i.S teaspoon pepper
p.m.lnta leannedl cut into an
pieces.
green peprcr-cue into small nie
Clean, singc and cut into pieces
serving the chicken. wash thorougt
place In kettle with onion thnly sic
carrot cutin thin slices. and celery
into small pieces. Cook until chicken
tender. adding salt and pepper wi
half done. place the chicken ln % ,
serole OF baking dish. add p.u,nto
green pepper and two poiatoes cut
elghts u desired
The liquor which remains n b.
may be thickcncd with i8 Gun n,
diluted with little cold water
make a smooth paste Pour over
meat. leaving The carrot. onion
celery IN H. Season 70 taste Cover v
good paste and hake until past,
done. about 20 70 ~ minutes IN
ocvcn hot enough 10 send the pa
~ and sllrhuv brown u In ne {
fi,tcen minutes Then hoduce tho h
Many housewvcs lI',. % usc. inst
~ pie paste. rich biscuit 10.
nud cut oui OF the dough iirv h.sr,
Place these ON tor ~ tho pic q