Show if INTEREST TO WOMEN ii Dinner in a Great HotelS Hotel I S I ow a Famous raInous Chef Prepares s Roast Turkey and Saddle of Mutton to Tempt the Palate of His Patrons Louis Paquet Chef de e Cuisine of the McAlpin Hotel Who Vho ho Supervises Supervises the Preparation of V More Than Meals Every Year Writes Write he First of Three Articles on n i Christmas Recipes By y Louis Paquet t dinner means roast turf tur- tur The success of ot the roast tur- tur t f er el first upon the selection f young very ery fresh tresh one its ita proper and finally upon Its bet bee bett be- be done e to a turn t tt se a a. young bird weighing from tram tl to twelve pounds TIle The e turkey should be seasoned inte in- in tt te only orly with alt olt and cayenne pep pep- Wh when Mi a a. turkey Is stuffed the st It Pf fling g it IS pu- pu pushed hed through the hole the he vent ent was and thrust clear p 0 the cast tr-cast filling tilling it out like a p ep Then put it in a baking dish the washed liver live and gizzard and lent f v. Rater tier to make male the gravy bake ke it in a brisk oven oen basting When it begins begins' to brown browne r ie e a it OV over T with flour Jour turning It that ete ei h part can be equally Dry o J Cov or C r the breast with auh i a t lib uh buttered pa papa When cooked Ill 1 01 U UT 11 T and gizzard up place he be In In pmt m II ti saucepan with a l lump mp sf sand nd nd lue ne teaspoonful of oJ ot r m and bt i it 1 o over the fire tire until o 0 Place the t tu 11 ii key on a hot dish I Itin tin firs removing the tho j paper aper from the tf Sli SI m the fat tat off oft the gravy jS a 11 the I. I Mid and strain it Into th b n wIth the gizzard and Orel Jr Ir To Po tr U tb gravy vy o over r tt the a tur- tur Itt tt end and H It while very hot i BREAD STUFFING ST mk sk k In wH r o i milk milk quarter one oi ot Ins n f of nr Orr br out outI outa a le e a 11 liquid nod lid put th the bread IntO 5 I pap bit it tip with a spoon D be I dd to it ti a 1 1 little boiled mill mm or oreo h eo a n as to form a paste the same feame u or a a. Remove it from IbI bs Iro rO and md set net It lid to cool Sea Sea- aio a- a it io Y mixing m In n rive five or six table table- of f chopped hopped onions either elthel cooked J in butter some chopped parley P t and three hr or four raw egg egg- Ia Bread Dread stuffing Blurting ma may also egg I b be beI red I without cooking only mix mix- with butter or 01 I i coop popped ed suet raw egg gg yolks parsley ItRi onions t i tOAST TOAST ROAST SADDLE OF MUTTON ti orkey has has ha- s soared above the pos pos- pos pos-I i dt ID Of ot th hr ordinary pocketbook I d t in the tho Christmas r s right n liil of mutton I bT I lT s r u t-u dk lit dh s th the ill whole loin and nd andS S- S S T i I b r z y wh i iI iI I fib 1 a 4 y r is l yr r a V I I Lr I e I I I I I I I I. I I Spec Specially ally posed by Louis Louii Paquet chef de cuisine of the tho McAlpin hotel gluing giving i in instruction in the preparation on of roast turkey and nd mutt mutton l first t rib To Ta r pare It first remove remove remo I I all nil of the fat and skin from the saddle sad sad- saddle dle chop off oft the ends of the ribs Sad Sad-j and take out th the tho cords and veins along II the back Wipe dry with a cloth and rub well Inside with salt Then roll the tho flank under on each side tie tle it iti i three or four tour times across the mm- mm die sprinkle Wrinkle well with flour salt and i pepper and put It in In a baking dish with the inside upward so that the fat tat will be thoroughly cooked cooled Cover over It a It piece of ot pap paper r we well buttered and cook coole until the fat Is brown and I crisp and the meat well ivell done Place I on nn a dish and servo serve |