Evening star. [volume] (Washington, D.C.) 1854-1972, 1950-12-15
Readers CLEARING House
Conducted by BETSY CASWELl
BAKING TURKEY
fFronl Mrs. L. A. OH, Wash
inQton.)

tfToUt MTS. l.. Il. O'H., WGSh-
ington)
For Mrs. A. A., Arlington: Tur-
key wrapped in aluminium foil
before roasting retains the juices
much better than the usual way
of roasting. Stuff the turkey and
prepare as you would for ordinary
roasting, wrap in aluminium foil,
allowing sufficient foil to cup over
the ends and to roll down center
of the breast. close the foil to-
gether with a roll so that it can
be opened without burning the
fingers.
Place in the oven set at tenn
perature of 1926 to $50 degrees and
allow about S hours for a Is to Is
pound turkey. When you think
the turkey is done open the foil
at the top and test by pressing
the f1eshy part of the drumstick
or move the drumstick up and
down and if the leg joint gives
easily or breaks and the flesh is
tender the turkey IS done. If not
quite brown enough leave the foil
open and let the breast brown in
the oven. There will be a small
amount of liquid in the cup formed
by the foil. and this should be
used for your gravy. Regarding
stufflng: Stuff the turkey lightly,
as the dressing will swell when it
cooks. Use a very small amount
of liquid because the dressing
bakes up the moisture from the
turkey. If there is a little left
over it can be baked separately
in the oven during the last hour
OF roasting. Always use stale
bread three to four days old.
Sausage bread stufflng: Four
cups bread crumbs, l tablespoon
chopped parsley, p teaspoon pep
per, p tablespoon salt, 2 teaspoons
poultry seasoning, 2 to 4 cups of
diced celery. e to l cup of minced
onions and either l cup of fat
(poultry, butter or oleo) or / pound
pork sausage. Fry onions slightly
until soft in a small amount of
fat but do not let brown. Mix the
ingredients thoroughly and add
just enough moisture so that it
can be handled easily, not over 2
or 3 tablespoons to a quart. A
very nice addition is to cook the
giblets the day before, chop finely
and add them to the dressing, use
the broth that they were cooked
in as your liquid.
Note: There are as many varie-
ties of turkey dressing as there are
different sections Of the country.
This one just given is good basic.
Eggs may be added, two to four
cups bread crumbs. This makes a
sitter, heavier dressing.
Oysters may be used in place of
sausage. with one cup of fat added.
To do this heat the oysters gently
in their own liquid, drain. chop
slightly and add to bread mixture.
BAKED APPLES.
From Mrs c. F. c., Alexandria,
For o. H.: At this time of year.
with Mcintosh apples on the
market it is the simplest thing in
the world to cook delicious baked
apples. Simply core the McIn-
toshes. place in either one large
casserole or even. better, in in
dividual glass casserole OBTAIN
able at any dime store).
Fill holes in apple with white
sugar, pour a very small amount
of water in bottom Of casserole
to prevent burning. i, tablespoon
Of water for individual casseroles.
Bake at 400 degrees until apples
burst.
Remove from oven and cool at ,
least slightly before serving
However. the flavor is better if
they are not refrigerated. Nc
have an almost perfumed
flavor and are good cooked or raw.
The New England variety is even
better than those from near at
hand. Hope you and your family
enjoy them. We do!
COOKING ROAST.
(FTom E. w., WdShington.)
For E. E. M: Authorities agree
that moderate oven Temperatures
are best to conserve flavor and
juices. Use oven at 300 to $50
degrees. An oven thermometer
will tell you accurately. With
high oven temperatures as much