New Britain herald., 1922-11-27

the turkey. and chop the giblets t
 add to the gravy.
 Oyster Stuffing 2 dozen oysters
 quart bread crumbs
 # cup butter
 small onion finely chopped
 tablespoon salt
 M teaspoon pepper
 Melt butter and in 1t cook tb, onion, without browning. for Ave minutes, Add to bread crumbs with the oysters, which have been cleaned and are free from any bits of shell Season with salt and pepper, adding more if necessary.
 This amount of stuffing will be sufficient for medium-sized turkey.
 Chestnut Stufring.
 80 chestnuts (the large Italian chestnu)
 small onion, finely chopped # pound sausage meat
 tablespoon salt
 # teaspoon pepper
 h teaspoon thyme
 tablespoon chopped parsley
 l R cups fresh bread crumbs
 Shell and blanch the chestnuts by cooking in boiling water for 20 minutets. Put blanched chestnuts in boiling water and cook until soft. Mash one-half or the chestnuts and all to bread crumbs with seasonings: cook sausage meat with the onion for five minutes. Add to the bread crumb and chestnut mixture with re- maining chestnuts, broken in small pieces.
 Chicken Pie.
 1 four-pound chicken
 In choosing a turkey do not be guided entirely by appearance, Many a homely turkey has proved delicious when eaten.
 Generally speaking, 1t is wise to buy turkey weighing not over 12, pounds, and many prefer a hen tur key to a gobbler.
 A loose jointed bird is always ten derest.
 The stuffing flavors the meat more if it is put into the bird the night before it is to be roasted.
 A word regarding the stuRing.
 There are many different kinds of although all have bread l or. cracker foundation. In New Eng and, crackers, or cracker and bread | crumbs mixed, have been thought to make most excellent stuffing, es- ,ecially when hot milk is used to | noisten the crumbs. Some do not are for moist stuffing, but wish the 'read crumbled and moistened with melted butter or bacon fat, and sea- oned with salt and pepper. A akers loaf of bread soaked in water nd then squeezed dry, makes a good tuffing, not as dry as the one just escribed. nor yet as moist as some. Seasonings to suit individual taste nay be added.
 Some cooks cook the giblets in wa ar, finely chop them and add to the read, using the water in which they vere cooked to moisten the stuffing. ome like to use sausage meat for ayor. Some put just thyme, others Ike sage, and still others put mixed sasonings in all stuffings. A. Oysters added to a bread stuffing i've a flavor which many think very pod. The large Italian chestnuts, when { lelled, boiled and mashed, make a. 2 uffing the flavor of which cannot be lproved, in some peoples opinion s If stuffing Is to be served sliced z ith cold turkey an egg added when ? aking is an improvement. A compound turkey is better if asted for two and one-half to three ours, and frequent basting will be q e secret of beautiful brown, crisp, tside. If the turkey has any inside fat ar the vent, remove, wash, and ace on legs, when putting in the {, en. ;.
 Do not add water for the first half : ur, unless the oven Is so hot that Y e skin will become too dark a z, ~ own immediately. " Place giblets in water and boil, and oi 1 onion |, 1 medium sized carrot M 3 stalks celery, or # cup finely cut quarts water (boiling) so 1s tablespoon salt .i' M teaspoon pepper ~ 1 pimiento (canned) cut into small Ju ces U. l green pepper-cut into small ol ces VI Clean, singe and cut into pieces for tn wing the chicken, wash thoroughly, th ce in kettle with onion thinly m' ed, carrot cut in thin slices, and m cry cut into small pieces. Cook St' il chicken is tender, adding salt tn l pepper when half done. Place re- chicken in casserole .or baking TT h, add pimiento and green pepper WI 1 two potatoes cut into eighths if ess fred. The liquor which remainNin keetle do y be thickened with Is cup flour, tied with little cold water to ves ke smooth paste. Pour over the de It, leaving the carrot, onion and chi ,ry in it. Season to taste. Cover a h a good paste, and bake until me te is done, about 20 to 25 minutes to an oven hot enough to send the req try up and slightly brown 1t in the yo, fifteen minutes. Then reduce mi heat.
 [any housewives like to use, in- ney d of pie paste, rich biscuit dicI gh, and cut out of the dough tiny no
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