The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-11-13
The Honernaker's
Corner
By MARY DOUGLAS

1T Was our 1lSIlIH ldIuSlS WIN,
in 1921, inaugurated our first
Thanksgiving. You will also re-
member from history books, that
they invited some 80 Indians to
share with them a day of feasting,
following the first abundant har-
vest. The Indians had been their
enemies so it should not seem odd
that during this harvest season,
special efforts are being exerted by
our Government as well as individ-
uals to alleviate the hunger and suf-
fering of not only our friends across
the sea, but also those who have
been our enemies.
1t was not until 1868 that Presi-
dent Lincoln officially proclaimed
the last Thursday in November ''as
a day of thanksgiving and praise to
our beneficent Father who dwelleth
in the Heavens" In 1876, woman
editor-Sarah Josepha Hale, of
Godey's Lady's Book-started
campaign to establish Thanksgiving
as an annual national holiday, and
it was largely through her untiring
efforts that we now have one day
set apart each year as a day of
Thanksgiving.
Since Thanksgiving is only two
weeks away, many of you will be
planning already to have the family
get-together, or to have guests for
this special occasion. Poultryless
Thursday has been suspended and
Turkeys are plentiful and will, as
the markets have quoted, be reas-
enable in price. So here are some
suggestions on the preparation and
cooking of this traditional bird.
Preparation
First SINCE the bird, if necessary,
to remove all hairs. Cut out the
oil sac at the tail end. Then pull
out all the pin feathers, and l do
mean every one. Use a pair of
tweezers if you like, or just your
thumb and pairing knife. Be care
full during the process not to break
the skin. Next wash the bird well,
inside and out, with cool water.
Make sure any bits of lung, kidney
or other organs are removed Now
you're ready to stuff your bird with
your favorite stuffing.
If you cleaned your bird the night
before and put it in the refriger-
ator, you can have your stuffing
mixed and ready to go in the first
thing the next morning. Salt the
inside of the turkey, stuff the body
cavity and the crop. Remember
this-put the stuffing in lightly-it
needs room to expand. Close the
opening either by sewing or with
special little skewers you can get at
the dime store.
Tie the legs together with a good
stout piece of string, then bring the
string around the tail and fasten
securely, so the legs are held close
to the body. Later the strings can
be cut loose to give the legs a chance
to brown all around. Bend the
wings back "arms- alximbo" fashion
- Roasting
Put your bird on rack in an
uncovered rooster. Right here is a
good spot for mentioning three
donts' in the roasting of your bird.
Don't use covered pan. Don't add
water. Don't haste.
Brush the skin with melted fat
and place a clean cloth also mois-
tened with fat over the bird and
slide it in the oven. AS your turkey
starts to cook, juice and fat will col
lect in the bottom of the rooster If
the cloth dries out during the roast
ing period, moisten it with some of
this juice
Now then, sfor the roasting time.
Be sure to ask your grocer the
weight of your bird after the head,
feet and organs are removed so you
can figure your time accurately.
Authorities differ on the tempera-
ture; personally 1 like a 325-degree
oven the best. However, if your
bird weighs Is pounds or over, 1
suggest a 300-degree oven. Allow
20 to 80 minutes per pound for
bird weighing from to Is pounds,
Is to 20 minutes per pound for a
bird weighing from Is to 20 pounds.
When your bird is golden luscious
brown all over, nicely tender, trans
fer it to your very best serving plat
ter. One sufficiently large to allow
friend husband to carve with ease
and comfort-go light on the fancy
furnishings. Remember, a man
takes as much pride in his carving
and arranging the plates as you do
in preparing the turkey. The wise
hoctocc will Garry tho convnrcatior,