The Portland Woman's Exchange Cook Book

Carefully pluck the bird, singe and wipe thoroughly with a cloth; draw it, preserve the liver and gizzard; wash inside well and dry with a cloth. Cut off the neck close to the back but leave enough of the crop skin to turn over; break the leg bone close below the knee; draw out the strings from the thighs and flatten the breastbone to make it look plump. Have ready a forcemeat, fill the breast with this. Sew the neck over the back. Fasten a sheet of buttered paper onto the breast of the bird; keep it well basted all the time it is cooking. About J4 of an hour before serving remove the paper; dredge the turkey lightly with flour and put a piece of butter into a basting ladle ; as the butter melts baste the bird. When of a nice brown and well frothed serve. Fried sausage added as a garnish is a favorite addition. Small turkey, V/i hours; moderate sized, 10 lbs., 2 hours; large turkey, 2J/2 hours. M. B. Chestnut Stuffing for Turkey. Shell 1 pint of large chestnuts; pour on boiling water and remove the inner skin. Boil in salted water, or stock until soft. Mash fine and mix with them 1 cup of fine rolled crackers. Season with 1 teaspoon of salt, 1 saltspoon of pepper and 1 teaspoon of chopped parsley. Moisten with 1-3 cup of melted butter. This stuffing is especially nice for quail. Mrs. H. E. Blossom. Chestnut Stuffing. Peel a good sized, sound shallot, chop it up very fine, place in a saucepan on the hot range, with 1 tablespoon, of butter, and let heat for 3 minutes without browning. Then add !4 lb. of sausage meat. Cook 5 minutes longer, then add 10 finely chopped mushrooms, 12 well pounded, cooked, peeled chestnuts; mix all well together season with one pinch of salt, half a pinch of pepper, J/^ saltspoon of powdered thyme and a teaspoon of finely chopped parsley. Let just come to a boil, then add Yi ounce of fresh bread crumbs and 24 whole, cooked and shelled, French chestnuts. Mix all well together, being careful not to break the chestnuts. Let cool off and stuff the turkey with it. Mrs. H. C. Cabell. Curries Beef Curry. 1 lb. filet of beef. 1 large onion. 1 apple. 1 tomato. Little lemon juice. Salt. 1 oz. desiccated cocoanut. 1 teaspoon brown sugar. Yi oz. curry powder. y^ oz. flour. 1 gill (14 pint) of stock. 1 oz. butter. Heat the butter, slice the onion very thin, and fry to a light brown; add flour and curry powder, fry a little to take off the roughness, stir in the stock and salt,' boil to a thick sauce; drop the tomato into boiling water for half a minute, skin it and slice thin; chop the apple; add these to the sauce with sugar and cocoanut; take fat and skin from the meat, and cut it into 1-inch squares; put into the pan, and simmer all very gently for 1½ to 2 hours. Add lemon juice and serve the curry with boiled rice. This will be found a very thick sauce at first, but will thin down with the juices from the fruit and meat. Mrs, Rotherham. Bobotel. 1 pint cold cooked meat, chopped fine. Yi small onion, sliced. • 2 oz. of bread crumbs. 2 tablespoons butter. 1 cup milk. 8 sweet almonds. 3 eggs. 1 teaspoon curry powder. Fry the onion in the butter, add to the bread and milk, take from the fire, and let stand for 10 minutes. Add to this the almonds, which have been blanched and chopped, the meat, the curry powder, the eggs, well-beaten, salt and pepper, and mix well. Rub a deep baking dish with butter and the juice of a lemon. Put the mixture into it, and bake for 20 minutes in a moderate oven. Serve with boiled rice in a separate dish. Mrs, S. S. Hamilton. Curried Chicken.