The Common sense recipe book

Lay the bird on its breast and cut down the middle of the back in a straight line; then, cutting from the neck downward, and keeping the knife-blade close to the carcass, find the joints which unite the wings to the body and unjoint them, leaving the bones of the wings and the legs in the flesh. In this way free the bony carcass of the turkey entirely from the flesh, taking care not to cut through the outer skin, especially along the breastbone, where there is the greatest danger. Lay the flesh thus separated from the bones upon the table, skin side downward, seasoning with salt and pepper to suit the tastes of those who are to partake. Place the liver, after the gall has been cut away, on the skin of the neck from which the crop has been removed, lay on the oyster forcemeat in sufficient quantity to fill out the body Miss Helen Wright, Teacher of Music and Organist of Calvary Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. Leacs, 49 Metcalfe St. To see and hear the Morris is to buy it. R K RENAUD, KING & PATTERSON & 652 Craig Street ee ae give all their time to Furniture and Bedding. Patronize them, and Furniture serve your best interests. plumply, then bring the skin together and fasten it by large stitches, taking care that the original shape is preserved as closely as may be practicable. The roasting is then done in the usual manner. DRESSING. Into a large bowl rub very fine the soft part of a small stale loaf, using none of the crust. Season the crumbs very highly with summer savory rubbed fine, salt and pepper. Then into a hot frying pan put two or three large spoonfuls of good dripping, add the seasoned crumbs, and begin stirring the mass as one would scramble eggs, mixing the dripping well with the bread, and adding more of either as necessary. In two minutes or less all will be steaming hot and moist, when it should be turned back into a big bowl and allowed to cool a little before being used. [illustration: OYSTER DRESSING] One pound of bread, crumbled fine, add two stalks of celery chopped fine, one-half pound butter melted, salt and pepper to taste. Add to this two quarts of the best oysters, strained from their liquor, and carefully picked over for bits of shell, etc. When oysters are mixed with bread, add enough of their liquor to moisten the stuffing well. Fill the turkey, and baste with equal parts of liquor of oysters and water. [illustration: CHICKEN FRICASSEE] Joint a pair of young chickens, and put them on the fire in a large saucepan with a quart of cold water, Let it come-to-a boil slowly; when it reaches this point put in a couple of stalks (Laundry Dept.) The MONTREAL TOILET SUPPLY CO. 589 DORCHESTER STREET. Felephone 1807 ‘ Is Life Sustaining without the aid of other Nutritious Food. . . . of celery, three or four sprigs of parsley, a bay-leaf, and a couple of slices of onion. Season with a tablespoontful of salt and scant teaspoonful of pepper. Simmer for half an hour, closely covered. As soon as the chicken is done—test it with a fork—take it from the gravy, and keep it warm over hot water while you make the sauce. Cook together in a saucepan two tablespoontuls of butter and two of flour until they bubble; do not allow them to brown; when they bubble, add to them slowly, stirring constantly, a pint of the strained gravy of the chicken. Let this boil for about two minutes. Mix in another bowl the yolks of two eggs, three tablespoonfuls of milk, a tablespoonful of melted butter and a tiny pinch of red pepper, and add this carefully, almost drop by drop, to the hot sauce, stirring all the time. Do not let the sauce boil again, but when it is thoroughly mixed put in a teaspoonful of lemon juice; pour the sauce over the chicken, and serve it at once.