Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-21
Mrs. Wilson Tells
About Three Fouls
Turkey, Chicken or Goose
NAV Be the Principal Dish
for Dinner on Christmas
Day
NJ MRS. M. A. WILSON

By MRS. M. A. WILSON -
Copyright 1883; ';;.sS.! * Hs:; Hrs.:.!s.d Il f. ""''" :"
THE choice Of the piece de resistance
4 for the Christmas dinner lies with
=. Amily taste. TO some the ma
,,s,,c bird, the turkey. is par excel.
,..no while others prefer a goose. q
ienee, us,er, fed duckling, or a pair Of
celery so ,'fo fowl no that after all is said
sudi''" sud done. the wise housewife hrst
nieascs the family taste.
How to Prepare the Turkey
s.,sct q nice plump bird. and when
:. Games in from the market, singe:
,,ove MI pin feathers (y0u will find
,ss l;ttle strawberry clips fine for this,
md .ns tbev cost but a triHe in the house,
furnishing shops). II the Dutcher mas
not drawn the turkey. 40 30 now;
wash we'll, and wipe dry inside ana
ant Then place in the cold part OF
the refrigerator.
To Prepare the Goose
prsnare the goose as directed for the
.rrksr. and when ready to wash use
tbe vegetable brush and scrub, well.
.Jd,ro one tablespoon Of baking soda
aauhs .hs water: rinse we'll under plenty
~ r,nnine water. Place the goose in
m ,arse nreserying kettle, trusting to
.hane. and add four quarts OF boiling
,"ter' cover closely and steam for one
honr. lift the goose, cool and place IN
,ho rcfriperator or other cold place.
II Is then ready to roast IN the usuai
manner.
A nair Of roasting chickens may be
.ha niece de resistance in place Of tur-
tav Follow the directions for prepar-
Inc the turkey. Guinea hens are pre-
nared in the same manner.
How to Draw Poultry
Mako an incision in the back of the
rscL after removing the head and feet
and loosen the skin from the neck, re-
move the neck and the little food sack
hat lies in front Of the breast at the
neck also all the veins, the windpipe
nnd stringy adhering ligaments.. Now
make a cut directly across under the
breastbone just between the thighs and
ont through the skin and muscle. In
sert the hand. working up gently to.
ward and neck, and insert the fingers
in the mass and pull out. Trim. around
the vent with sharp knife, removing the
oil sack from the tip end Of the back =
bone. Separate heart, gizzard and liver
and set aside. Wash we'll in plenty OF
water and insert the fingers up in the
rib structure and remove the lung It's
sue. Wipe the bird dry and store IN
cold place. -
Filling for Poultry
Bread Filling
Crotc stale loaf of bread and add
Onc.ha cup of parsley,
Taco large onions, chopped fine.
One teaspoon of poultry seasoning
One teaspoon of salt.
One. half teaspoon of pepper,
One. half cup of melted butter ana
t,co rell. beaten eggs. a..
Mix to blend and use to fill the
Christmas poultry. ...
Chestnut Filling ...
Boil one pound of chestnuts until
soft. cool and remove the shells, put
through the food chopper, adding:
Ttro stalks of celery. ..
And add to the bread filling.
Wild Game Filling
Put through the food chopper:
Four large onions,
One stalk of celery. 81.
one bunch Of pGrslev, \
Three cups OF coarse bread crumbs.
Turn in bowl and add:
One.halt cup Of melted butter,
Tico toell- beaten eggs.
T,co teaspoons of salt,
One. half teaspoon of pepper,
One teaspoon Of poultry seasoning.
Mix we'll.
Truss the turkey in shape by turnin
under the wings, ana tying the leg
close to the body of the bird, now ru
the whole turkey literally with col
lard or other good shortening, and dus
lightly with -four. Place in baking pa
in hot oven and as the turkey com
mences to brown; then turn the turke
on its breast with the bony structur
Of the back to the top heat Of tn
oven and baste every rcn minutes. Thi
method prevents the white meat frol
becoming dry and tasteless. When th
turkey is turned on its breast. lowe
the heat to slow oven. Time allowanc
for twelve to fourteen pounds, %
hours. A ten pound turkey shoul
roast in PA hours.
All poultry is cooked by this methot
Time for roasting goose, 3 hours
| chickens, IN hour