The Washington times., 1928-12-17

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SINCE off the hair. Remove the
oil sac, which is just back Of the
tail. Wipe the turkey inside and
out, and rub with salt and pepper.
Set in the icebox while preparing
the chestnut stuffing.
Chop very fine one cupful OF
celery, stalks and leaves, one large
| skinned onion and one-quarter cup.
| full parsley. Add one-half cupful
melted fat. Cook 10 minutes over a
low fire. Add one tablespoonful
poultry seasoning, one teaspoonful
salt and one-quarter teaspoonfuI
pepper. Pour this over eight cup
fuls soft bread crumbs. Add three
cupfuls French chestnuts which
have been shelled, cooked in bail,
| ing water until soft and then
drained and mashed through a po,
tato ricer. Add ENOUGH hot water
| to make the dressing moist but not
soggy.
Stuffing the Turkey
Stuff the turkey until the body is
plump. Fill the space from which
the crop was removed. inserting the
stuffing through a slit In the neck.
Sew up the slits in the neck and
body, using strong white twine and
darnfng needs. Draw the thighs
close to the body and secure them
with a long skewer.
Insert skewer through the
wings and body TO hold the wings
in place. Remove the neck at the
base and skewer the skin into posi-
tion on the hack. Cross the drum
sticks and tie down the tail. Sc
cure the ends Of the strings on the
skewers which hold wings and
thighs in place. Then place the
stuffed turkey in the refrigerator,
Clean one pound of mushrooms,
and saute In two tablespoonfuls
butter. Add these to the giolets
and chop very fine. Set in the re.
| frigerator ready for the gravy the
next day.
TO prepare YuIetide salad, make
balls of cream cheese about the
size Of butter balls. Place three
balls in each individual salad
| mould, which should be cold and
wet. Make the tomato aspic by
soaking three tablespoonfuls gelatin
in one cupfu1 cold water for five
| minutes.
Combine four cupfuls stewed
| tomatoes, one small onion, one bay
leaf, two peppercorns, two whole
cloves, one teaspoonful celery salt
one teaspoonful salt and one.
eighth teaspoonful pepper; cook ten
minutes. Strain, add gelatin and
stir until dissolved. Cool, pour
over cheese balls and put in re
| frigerator to mould. The next day
arrange on lettuce leaves and gar
s.,l>
or watercress.
Star Canapes
For the Christmas star canapes
| chop separately the whites of three
| hard-cooked eggs. three seeded
green peppers, and one small tin
of pfmientos. Marinate separately
In French dressing, and let stand
overnight. On Christmas day cut
bread In star shapes, arrange
chopped peppers and pimientos on
alternate points and heap egg
white in middle. Garnish with
watercress. The bread may be
spread with caviar first IF desired
The basis of Sunshine sauce can
be made the day before Christmas.
To make this. boil one cupful sugar
With NuPluI WNLEI W 200
degrees F.. or the soft-ball stage.
Pour over the stiffly beaten yolks
of two eggs. Continue beating un.
til creamy. Just before serving on
Christmas. add two tablespoonful
vanilla and fold in one cupful
cream stiffly beaten.
Only the last-minute things re-
main to be done on Christmas.
Roast the turkey in a moderate
oven of $50 degrees f. for the en-.
tire time. calculating 20 minutes to
the pound after the bird has been
stuffed.
To make the giblet gravy. re-
move the turkey from the roasting
pan. leaving about one.half cupful
Of fat in the pan. Add one-half
cupful flour and two tablespoon
fuls finely chopped parsely. Stir
we'll until a rich brown. When
smooth add gradually four cupfuls
cold liquid. including the water In
which the giblets were cooked.
Simmer gently until smooth, stirring
constantly. Add giblets and mush-
rooms. Reheat and season with
salt and pepper.
For fluffy mashed potatoes. cook
the potatoes in a small quantity of
boiling water or steam them. When
tender drain and shake the M
gently in the saucepan over low
heat so that they become dry and
mealy. Peel Immediately, and
while still hot mash them in the
saucepan with a potato masher or
ricer until no Jumps are left. Add
salt to taste. one teaspoonful of
butter, and one tablespoonful hot
milk for every potato. Beat vigor-
ously with masher or fork. Re-
heat and serve.
To make oyster bisque. gently
heat one quart of oysters in their
own juice until the edges begin to
curl; then press them through a
fine sieve. Place four tablespoon.
fuls butter and four tablespoonfuls
flour in a double-boiler. and stir
until smooth. Add four cupfuls
milk, one-half teaspoonful paprika,
dash of cayenne. and pepper and
salt to taste. Cook Is minutes or
until it is thick and creamy. Add
the sieVed oysters and cook 10
minutes more. Serve at once. gar.
nished with chopped parsley.
OYSTER DRESSING