Evening star., 1928-12-14

| cooked celery, one tablespoonful OF
finely minced green pepper and half
| tablespoonful of chopped pimento. tol
veal you may select plain bread stuh-
| ing and add oysters or chestnuts, which
will bring out the favor of the meat
or you may use stuff1ng seasoned with
bacon, sausage or tomatoes
Art of Basting.
Several materials are used in basting
including fresh butter. clarified suet
minced sweet herbs, stock, cream, yolks
of eggs. grated biscuits, the juice OF
oranges and extract of beef. These are
some of the dredging used to improve
the flavor of roast meats and fowls
Use extract of beef literally in the
gravy for basting the Christmas turkey
| It not only preserves the natural juices
| but at the same time imparts dell
ciouS flavor.
Stuff the turkey, after cleaning and
preparing it, with dressing made OF
soft bread or cracker crumbs hlghly
seasoned with sage, thyme, salt and
pepper. Moisten the dressing With
half a cupful of melted butter and moi
water enough to make it quite soft, TO
which has been added extract OF peer
in the proportion Of one-fourth tea
spoonful to each cupful of water. ADD
one we'll beaten egg.
RIB the turkey we'll with butter ano
dredge with salt, pepper ana hour
Place breast downward on rack III
the roasting pan. Use smaller rack
than the pan to admit the tree use OF
the spoon in basting. When the pack
is a light brown, turn the turkey over
and LET the breast and sides brown IN
a similar way. Do not put any water
in the pan during the soaring process
which will require about 80 minutes
AS soon as this is done, close the dam
per and add pint of water, two rouno
solid tablespoonfulS of butter and hall
a teaspoonful of extract OF oeeI. AS
the water is renewed, add butter and
beef extract in equal proportions BaSte
with the top of the gravy SO tnat Cne
skin of the turkey may be kept Wen
buttered. About 80 minutes before IaK-
ing the turkey up, rub over 1t a table
snoon packed solid with butter. Baste
every 10 minutes, dredging with hour
after each basting.
When the Joints of the turkey sep
arate easily, the cooking is completed
If the heat of the oven is as great as
the turkey will stand with frequent
hastings, and is kept steady and firm, a
seven-pound turkey will cook just rlgnt
| in two hours. With the oven at the
right temperature, 20 minutes to the
pound should be allowed. When done
the turkey should be coated with q
crispy. frothy, brown, crumbling crust
which will break off in shells with the
carving. If the breast is larded with
bacon or pork, it will not be necessary
to baste the turkey as frequently Gar
nish with tiny fried Sausages, force
meat balls for rolls of bacon.
Christmas Chicken.
Simmer a plump fowl weighing four
| to six pounds in a small quantity OF
salted water until tender. Remove from
| the broth. Set the chicken aside fol-
stuffing. To the chicken broth ado
three cupfuIs of canned tomatoes, a
little pepper, and two tablespoonfuls OF
finely chopped mild onion. Let this
sauce cook down. In the meantime
prepare the stuffing by cooking and
mashing four or five medium-sized po-
tatoes and adding to them one cupful
of raisins without seeds and enough
milk to make the mixture the stiffness
of ordinary mashed potatoes. STUFF
this, while still hot, into the body cavi-
ty and neck of the fowl Crowd in all
the stuffing possible. Pour a little
melted butter over the chicken. Put
the chicken in the oven to brown
Thicken the tomato sauce with f1oul
to the consistency of gravy and ado
| two or three tableSpoonfuls of finely
chopped parsley and green pepper if de-
sired. When the chicken and the sur.
face of the potato stufing have becom'
deIicately brown, place on large, no
platter. Pour part of the sauce arounC
| the chicken and serve at once.