The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1922-11-30

IN choosing a turkey 90 not De BulQ-
ed entirely by the appearance.
Many homely turkey has proved de-
licious when eaten.
Generally speaking, 1t is wise to buy
turkey weighing not over IL pounds,
and many prefer a hen turkey to COB
bier.
A loose jointed bird is always een-
derest.
The stuffing flavors the meat more
uniformly If it is put into the bird the
night heforekit is to be roasted.
word regarding the stuffing.
There are many different kinds of
stuffing, although all have a bread or
cracker foundation. In Now England,
| crackers, or cracker and bread crumbs
mixed, have been thought to make a
| most excellent stuffing, especially when
hot milk is used to moisten the crumbs.
Some do not care for a moist stuffing,
but wish the bread crumbled and mois-
tened with melted butter or bacon fat,
and seasoned with salt and pepper. A
unMar's loaf of bread soaked in water
and then squeezed dry, makes a 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 giblets N water,
finely chop them, and add to the bread,
using the water in which they we1e
cooked to moisten the stuffing. Some
like to use sausage meat for flavor. Some
put Just thyme others like sage, and
still others put mixed seasonings in all
stufflngs.
Oysters added to 6. bread stuffing give
flavor which many think very good.
The large Italian chestnuts, when
shelled, boiled and mashed, make Stuff
ing the flavor of which cannot be i'm
proved, in some peoples opinion.
If stuffing is to be served sliced with
cold turkey, an egg added when making
is an improvement.
A ten-pound turkey Is better If roasted
for two and one-haf to three hours, and
FREQUENT basting will De the secret Of 4
beautiful brown, crisp outside.
If the turkey has any inside fat near
The vert, remove, wash, and place on
legs, when putting in the oven.
Do not water for the first half hour,
unless the oven Is SO not thae the skin
will become too dark n Drown Immediate
ly.
Place ciblets in water and boil. and
use that water tor basting the turkey.
When the giblets ere tender, pour re-
msir.ier of water into the pan with the
turkey. and chop The giblets to add to
the gravy.
oyster stufftng.
2 dozen oysters.
1 quart bread crumbs,
1-2 cup butter,
small onion finely chopped,
l tablespoon salt,
is tea spoon pepper.
Melt butter and in 1t cook the onion,
without browning. for five minutes. Add
to bread crumbs with the oysters, which
have been cleaned and are free from any
nenper, adding more il necessary.
This amount Of stucfing VIII be suf-
ficient for medium sized turkey.
Chestnut Stuffing.
On chestnutS (the large Italian chest
nut),
1 small onion, finely chopped,
IL pound sausage meat,
l tablespoon pepper,
IA teaspoon thyme,
tablespoon chopped parsley.
1-2 cups fresh bread crumbs.
Shell and b1anch the chestnuts. by
cooking in boiling water for 20 minutes.
pnt hlanched chestnuts in boiling Wa
+ar and cook until soft. Mash one-half
nj the chestnuts and adj to bread crumbs
with seasonings; cook sausage meat
with the onion for five minutes. Add to
the bread crumb and chestnut mixture
with remaining chestnuts, broken in
small pieces.
Chicken Pie.
four pound chicken,
l onion
medium sized carrot,
stalks celery, or 1-2 cup finely cnt.
s quarts water tbo.sing', q
IL tablespoon salt,
IL teaspoon pepper.