An hour before dinner time wash and scrub the sweet
potatoes. Put on to cook in boiling water. The pudding,
which should have been made beforehand, may be reheated
in a steamer set over the potatoes. Prepare the fruit for the
salad and set in a cool place. Then make the Lemon Cream
Sauce. When the potatoes are tender remove from the
boiling water and prepare for the oven. Make the soup
and the cracker crisps. The table should have been pre-
pared before the dinner was started. The last thing before
serving the dinner make the sauce for the pudding.
While serving the soup and cracker crisps, keep the rest
of the meal hot. Just before serving the dessert, beat the
sauce thoroughly.
NOVEMBER MENUS 101
HELPFUL SUGGESTIONS
Dressing and Trussing a Fowl
A good chicken or turkey should be plump, the cartilage
at the end of the breast-bone soft and pliable, and the legs
smooth. If very young there will be many pin feathers.
These and all the feathers should be carefully removed.
Then scorch well by holding over a direct flame, burning
paper or otherwise.
Then proceed as follows :
1. With a sharp knife cut through the thick skin on tlie
leg I inch below the knee. Break the bone at this point.
Insert a stiff skewer under each one of the tendons found
on the back and front of leg and pull carefully, removing
as many as possible. A few may break. Then remove the
leg, leaving an inch of bone below the joint. When baked
this will come off easily, leaving a fresh, unburned end.
2. Split the skin down the back of the neck and cut the
neck out even with the shoulders, leaving the skin loose.
3. Remove the crop, windpipe, etc., from the neck. This
can be done, especially if the crop is full ; otherwise, remove
the rest of the entrails, loosening thoroughly by breaking
all the connecting membranes with the finger. Be careful
not to break the skin over the breast.
4. Remove the oil sac from the tail.
5. Insert sharp pointed knife and cut vent loose from
the skin.
6. Make an incision under the left leg. Insert the fingers
and break through the membrane. Then work the fingers
up around between the breast and the intestines, and around
next to the back, thus loosening everything. Take hold of
the gizzard and remove carefully, bringing with it all of the
entrails. See that the lungs and kidneys, which lie against
the back, are removed.
7. Put fowl into a pan of water to which has been added
I t soda for every 2 quarts of water. With a small cloth
wash carefully inside and out, rubbing the skin well. Then
rinse thoroughly, letting plenty of water run through the
fowl. Dry well.
8. Lay the fowl on the back, season inside with salt and
pepper, and stuff the breast until it is smooth and plump.
102 LESSONS IN COOKING
Fold the skin of the neck down on the back and pin with a
small steel skewer.
9. StuiT the body of the fowl, press the legs close to the
body, hold firmly with one hand and with the other push
Chicken Stuffed and Trussed for Roasting.
Page 55
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
An hour before dinner time wash and scrub the sweet potatoes. Put on to cook in boiling water. The pudding, which should have been made beforehand, may be reheated in a steamer set over the potatoes. Prepare the fruit for the salad and set in a cool place. Then make the Lemon Cream Sauce. When the potatoes are tender remove from the boiling water and prepare for the oven. Make the soup and the cracker crisps. The table should have been prepared before the dinner was started. The last thing before serving the dinner make the sauce for the pudding.
While serving the soup and cracker crisps, keep the rest of the meal hot. Just before serving the dessert, beat the sauce thoroughly.
Dressing and Trussing a Fowl
A good chicken or turkey should be plump, the cartilage at the end of the breast-bone soft and pliable, and the legs smooth. If very young there will be many pin feathers. These and all the feathers should be carefully removed. Then scorch well by holding over a direct flame, burning paper or otherwise.
Then proceed as follows :
1. With a sharp knife cut through the thick skin on the leg 1 inch below the knee. Break the bone at this point. Insert a stiff skewer under each one of the tendons found on the back and front of leg and pull carefully, removing as many as possible. A few may break. Then remove the leg, leaving an inch of bone below the joint. When baked this will come off easily, leaving a fresh, unburned end.
2. Split the skin down the back of the neck and cut the neck out even with the shoulders, leaving the skin loose.
3. Remove the crop, windpipe, etc., from the neck. This can be done, especially if the crop is full ; otherwise, remove the rest of the entrails, loosening thoroughly by breaking all the connecting membranes with the finger. Be careful not to break the skin over the breast.
4. Remove the oil sac from the tail.
5. Insert sharp pointed knife and cut vent loose from the skin.
6. Make an incision under the left leg. Insert the fingers and break through the membrane. Then work the fingers up around between the breast and the intestines, and around next to the back, thus loosening everything. Take hold of the gizzard and remove carefully, bringing with it all of the entrails. See that the lungs and kidneys, which lie against the back, are removed.
7. Put fowl into a pan of water to which has been added I t soda for every 2 quarts of water. With a small cloth wash carefully inside and out, rubbing the skin well. Then rinse thoroughly, letting plenty of water run through the fowl. Dry well.
8. Lay the fowl on the back, season inside with salt and pepper, and stuff the breast until it is smooth and plump.
Fold the skin of the neck down on the back and pin with a small steel skewer.
9. Stuff the body of the fowl, press the legs close to the body, hold firmly with one hand and with the other push
Chicken Stuffed and Trussed for Roasting.