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Show jjffisi THE ISM Rl KITCHEN! Copyright, Wfistern Newspaper Union. Fress on! if fortune play thee false Tnfiay; tomorrow she'll be true. Whom now she sinks, she now exalts. Taking old gifts and granting new. The wisdom of the present hour Makes up the follies past and gone; To weakness, strength succeeds, and power From frailty springs! Press on, press on! Park Benjamin. THE TURKEY. A turkey should be plump, have smooth legs and the cartilage at the i end or tne nreasroone should he pliable. A cock turkey 1 usually considered better eating than a hen, unless the latter is young and plump. A turkey weighing nine to ten pounds shnnlrl ronst for two and a half to three hours. Each family has its own taste to follow in regard to stalling. Some like the oyster stuff ing which our New England parents' liked best of all. A Swedish sfufling. is much liked by those who enjoy a sweet forcemeat and the following is one well liked : Swedish Stuffing. To two cupful.' of stale breadcrumbs add two-thirds of a cupful of melted butter, one-half cupful of raisi-ns, cut fine, one-half cupful of walnut meats, broken in bits, I salt, pepper and sage to taste. Chestnut Stuffing. Shell and blanch three eupfuls of chestnuts and cook j in boiling salted water until soft. Add j one-half cupful of melted butter to j I one cupful of crumbs, a teaspoonful of i salt, pepper to taste. Mash the mils, j ! add one-fourth of a cupful of cream j ! and the buttered crumbs. Season the J ; inside of the turkey, fill with the j stufling. adding double the quanlity (using the same proportions) if need-j need-j ed, as the cavity must be filled. Oyster Forcemeat. Mix together three eupfuls of breadcrumbs, one-half , cupful of melted butter, a pint of chopped oysters, salt and pepper and a few drops of onion juice. Sage Dressing. Take two eupfuls j of breadcrumbs, pour ever boiling wa- ter and let sland a few minutes, then squeeze dry. Add two tablesp'- 'nfiils of butter, one beaten es:g. sail and pepper and a tahlespoonful of dry sae well pulverized. Mix and till the tnrkey or fowl, using care to give It riiom to swell, otherwise the stuffing will be soggy. |
