The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1930-11-18

Turk Ideal
for 8 or s
BY SISTER MARY
SEA Service Writer

Old King Turk has gone DEM
ocratic this season.
Usually so expensive that only the
well-to-do really can afford him,
there are so many Of him this year
that he is available to almost every
body.
In fact, market prices quote
turkey at lower prices per pound
than lamb chops and chickens. All
Of which gives some additional
meaning to the word Thanks
giving"
OF course, the Thanksgiving
dinner Of 1880 will differ in many
ways from the ones prepared in
the early American period.
The old custom Of providing
chicken pie and baked ham, as well
as turkey, has been discarded, and
simpler feast planned in accord
ance with our modern ideals Of diet
and health.
Plan Dinner Ahead
The dinner should be planned at
least a week before Thanksgiving
day, and the turkey ordered almost
as soon as the guests are invited.
Your butcher or poultry man can
give you a better selection if he
knows several weeks in advance just
what you want.
A ten-pound turkey is ideal for
group of six or eight. If the family
is to include ten or more persons,
Of course, more turkey will be
needed.
Two ten-pound turkeys will be
found more satisfactory than one
eighteen or twenty FOUNDER. The
meat on the smaller birds is apt to
be much more tender and sweet
than on the larger ones.
Two or three days before the
feast, polish the silver, bring out
and polish the turkey platter, choose
the table cloth you want to use and
be sure any accessories that may be
needed are in readiness. Order the
flowers, or at least decide on the
centerpiece.
Menu Is Suggested
The following menu may meet
your immediate needs or suggest
other possibilities to you. 1t is
course dinner with foods that
are typical Of the harvest-home and
Thanksgiving traditions.
Clam Broth
Celery Pickles Olives
Roast turkey cranberry s,r Oyster stuffins
Mashed Potatoes Giblet Gravy
Baked SQUASH Dreamed Onions.
Grapefruit Salad Cheese Cups
Nuts Fruit
The butcher should dress the
turkey and deliver it to you early
in the morning Of the day before
Thanksgiving. This gives you time
to wash and thoroughly drain the
bird before stuffing late in the aft
ernoon.
If the turkey must be washed and
stuffed on Thanksgiving morning,
confusion is likely to reign in the
kitchen.
How to Clean Turkey
The butcher will remove the ten
dons from the legs, clean the glib
let's and drop them loosely inside
the bird. The rest must be done in
the home kitchen.
Remove the giblets and place
them in cold sailed water. Rub in
side of turkey we'll with salt. Then
thoroughly wash it with cold water
until every trace of salt is gone.
Scrape the outside of the turkey
with the blunt edge of a case knife,
keeping the bird under water and
taking care not to break the skin.
Scrub it we'll with the palm of the
hand and wash through many wa
tiers. Rinse giblets in clear cold wa
ter. Put turkey in a cold place to
drain. Stuff and truss. Keep on
ice until ready to roast.
Be Sure to Truss Bird
To truss a turkey is very neces-
Sary, since it keeps the wings and
thighs from drying out during
roasting and also adds greatly to
the final appearance of Sir Turk
before the host on the festive
board.
Draw the thighs close to the body
and run long skewer through one
thigh, the body and out out through
the other thigh. Cross ends of
drum sticks and faSten securely
with a strong cord.
Fasten cord to tail. Next place
wings close to body with tips pushed