Perth Amboy evening news., 1922-11-28
Kitchen Hints
Tempting Menus

In choosing a turkey do not be
guided entirely by appearance.
Many a homely turkey has proved
delicious when eaten.
Generally speaking it is wise to
buy u turkey Weighing not over IL
pounds and many prefer a hen tur-
key to a gobbler.
A loose jointed bird is always ten
derest.
The stuffing havors the meat more
uniformly if it is put into the bird
the night before it is to be roasted.
a word regarding the stuffing.
ThtIe are my d!fferens kinds of
stuttlng a.Jhti Gn all have a bread
o. cracker foundation. In New
England, crackers, or cracker and
bread crumbs mixed, have been
thought TO mako : most excellent
stufhng especially when hot milk is
used 10 moistea the crumbs. Some
do not care Tor a moist stutting but
wish the bread crumDled and mois-
tened with melted butter or bacon
fat and seasoned with salt and pep
| per. A bakers loaf of bread soaked
in water and then squeezed dry,
makes a 1000 stuning, not as dry as
the one just described, nor yet as
moist az some.
Seasonings to suit individual taste
may be added.
Some COOKS cook the giblets il
water, finely chop them and add to
the bread, using the water in which
they were cooked to moisten the
stunning. Some like to use sausage
| rnnat fnr- flavor Cnpaa nttf i7rci
| thyme, others like sage, and still
others put mixed seasonings in all
stutings.
Oystres added to a bread stufins
give a flavor which many think very
good.
The large Italian chestnuts, wher
shelled, boiled and mashed. make g
stufiing the flavor of which cannot
bs improved, in some peoples opin-
ion.
If stufing is to be served sliced
with cold turkey an egg added when
making Is an improvement.
A ~ten-pound turkey is better II
roasted for two and one-half to
three hours, and frequent basting
Will be the secret of a beautiful
brown, crisp outside.
If the turkey has any inside fat
near the vent, remove, wash, and
place on legs, when putting in the
oven.
Do not add water for the first
half hour, unless the over is so hot
that the skin will be come too dark
a brown Immediately.
Place giblets in water and boil,
and use that water for basting the
turkey. When the giblets are ten
der, pour remainder of water into
the pan with the turkey, and chop
the giblets to add to the gravy.
Oyster Stufing
2 dozen oysters
1 quart bread crumbs
One-half cup butter
1 small onion finely chopped
1 tablespoon salt
One-eighth teaspoon pepper
Melt butter and in it cook the
onion, without browning, for five
minutes. Add to bread crumbs with
the oysters, which have beer
cleaned and are free from any bit.
of shell. Season with salt and pep.
per. adding more if necessary.
This amount of stufing will b,
sufficient for a medium sized tur
key.
Chestnut Stuffing
80 chestnuts (the large italian
chestnut)
1 small onion. finely chopped
One-half pound sausage meat
1 tablespoon salt
One-fourth teaspoon pepper
One-fourth teaspoon thyme.
l tablespoon chopped parsley
Ia cups fresh bread crumbs
Shell and blanch the chestnuts
by cooking in boiling water for 2(
minutes. Put blanched chestnuts il
boiling water and cook until soft
Mash onehalf of the chestnuts anl
add to bread crumbs with season
lngs, cook. sausage meat with the
onion for five minutes. Add to the
bread crumbs and chestnut mixture
with remaining c~hestnuts, broken IL
small pieces.
Chicken Pie
1 fourpound chicken
I onion.
1 medium sized carrot
2 stalks celery, or II cup finely
cut.
8 quarts water (boiIing)
One-half tablespoon salt
One-eighth teaspoon pepper
1 pinhento (canned) cut int
small pieces.
1 green pepper-cut into small
pieces
Clean. SINCE and cut into piece
for serving the chicken, wasl
thoroughly. place in kettle will
onion thinly sliced, carrot cut il
thin slices, and celery cut into small
pieces. Cook until chicken is tender
adding salt and pepper when hal
done. Place the chicken in a cas-
serole or baking dish, add pimientl
and green pepper and two potatoe
cut into eighths If desired.
The liquor which remains in KEITH
may be lh:ckened with one-thirt
cup flour, diluted with a little coli
water to make smooth paste. Pou
over the meat, leaving the carrot
onion and celery in it. Season Il
taste Cover with a good paste ant
bake until paste is done, about 20 t
rs minutes in an oven hot enough
to send the pastry up and slight.
brown it in the first fifteen min
utes. Then reduce the heat.
Many housewives like to use, IN
stead CT a pie paste. a rich biscuit
dough. and cut cut OF the dough
tiny biscuits. Place these on tol