Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the liver and gizzard, aud be particular not to break the gall-bag, as no washing will remove the bitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; break the leg-bones dose below the knee; draw oat the strings from the thighs, and flatten the breast-bone to make it look plump. Have ready your dressing 74 Mothek's Cooe Boos. oi bread-crumbs, mixed with batter, pepper, sweet marjoram; fill the breast with this, and over to the back. Be particular that the tui trussed. Dredge it lightly with flour, aud j butter into the basting-ladle; as the butter m bird with it. When of a nice brown and serve with a tureen of good brown gravy and sauce. The liver should be put under one pi gizzard under the other. Fried sausages are ditiou to roast turkey; they make a pretty gi adding much to the flavor. When these an a few force-meat balls should be placed rounc garnish. Turkey may also be stuffed with and a chestnut force-meat with the same sam persons, much esteemed as an accompanime: orite dish. Second Recipe.— After drawing and oleansi prepare a dressing of chopped sausage and mixing in butter, pepper, salt and thyme t the craw and the body of the turkey with thi carefully. Dredge with flour and put in the basting freely first with butter and water, t gravy from the pan. The time it takes to roa both on the age and the weight of the turkey, good fire, you will be safe to allow ten minut pound. Boast to a fine brown, aud set chopped giblets, which should be well stewed; sauce. BOILED TURKEY. Hen turkeys are the best (or boiling. ' whitest, and if nicely kept, tenderest. Of con most be drawn, and they ought to be trussed oat, so as to be easily carved. Take care to Mother's Cook Book. 79 mal well after it has been singed. Place the fowl in a sufficiently large pot with clean water sufficient to cover it, and little more; let the fire be a clear one, but not too fierce, as the slower the turkey boils the plumper it will be. Skim carefully and constantly, and simmer for two hoars and a half in the case of a large fowl, and two hours for a smaller beast, and from an hour and ten to forty minutes for still smaller turkeys. Some people boil their turkeys in a floured cloth. I don't; the whiteness being mostly in the animal itself. My stuffing for a boiled turkey iB thought good. I prepare it of crumbs of stale bread, with a little marrow or batter, some finely-shred parley, and two dozen of small oysters, minus their beards, of course, and neatly trimmed. Staff with this and a little chopped ham in addition, if desired. TO ROAST A FOWL OR CHICKEN. Have a bright, clear, and steady fire for roasting poultry; prepare it as directed; spit it, put a pint of hot water in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper, baste frequently, and let it roast quickly, without scorching; when nearly done, pat a piece of hatter the size of a large egg to the water in the pan ; when it melts, baste with it, dredge a little flour over, baste again, and let it finish; half an hour will roast a full grown chicken, if the fire is right When done take it up, let the giblets (heart, liver, and gizzard) boil tender, and chop them very fine, and pat them in the gravy; add a tablespoonful of browned floor and a bit of batter, stir it over the fire for a few minutes, then serve in a gravy tureen. Or pat the giblets in the pan and let them roast Mother's Cook Book, BOILED CHICKENS.