VARIOUS DISHEU 451 



delicate flavor, and the dainty morsel needs no condiments to give it an addi- 

 tional zest. Next to the pleasure of sitting on the borders of a frog-pond at 

 eventide and listening to their sweet, melancholy ch-r-r-r-k is that of reviewing 

 a plate heaped high with the mementoes of a finished feast— the bones of the 

 " Frog that would a wooing go," and a goodly portion of his kindred. 



Remarks. — Having eaten them done thusly, I can say try them every chance 

 you can get. They are splendid. 



Boast Turkey, a Nice Way to Avoid Burning.— Having dressed 

 him carefully, rub the inside well with salt, and hang up to drain an hour; then 

 wipe dry wnth a napkin the crop and inside just as your dressing is ready to be 

 put in; fill the place of the crop with the dressing and sew up, then the body 

 and sew also. The dressing may be simply fine bread crumbs, seasoned with 

 salt and pepper and a little butter, moistened with water or milk and a beaten 

 egg, and you may add sage, onions, oysters, raisins, etc., any or all of them; 

 or sage, thyme or marjoram or summer savory, as you like, have on hand or can 

 get; tie the legs to the body, so that they shall not sprawl by the heat. When 

 ready for the oven, melt a little lard and spread it over a clean white cloth and 

 lay over the turkey; then grease a paper the same way and lay over the cloth, 

 and a piece of thick dry brown paper over all; put a cup of water in the pan, 

 and roast the turkey without basting, as the greased cloth and papers will keep 

 it moist and from burning. If the top paper scorches, replace it with another 

 until the turkey is nearly done; then remove all covering for a few minutes to 

 allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc.) in a 

 little water while the turkey was baking, chop them fine, and with water or 

 broth in which they were stewed added to the gravy in the pan, thicken a little 

 with browned or unbrowned flour, as you prefer, rubbed smooth in a little cold 

 water, seasoning to taste; serve in a "boat" or bowl, as you have. 



Remarks. — If a turkey, or other fowl or meats, are not covered in this way 

 they must be basted often to prevent burning, and you must also be more care- 

 ful for the first half hour or so not to have the oven as hot as you may if cov- 

 ered. One-and-a-half and two hours, according to the size of the turkey and 

 the heat of the oven, would be required to bake them nicely. Some people 

 stew and chop the giblets before hand and mix them into the dressing. Each 

 can suit herself in this free country; and a good many also, as well as the 

 author, like quite a sprinkling of cayenne pepper in the dressing, as it seems to 

 remove a peculiar fresh smell coming from the inside of the turkey. 



Turkey, to Boil and to Pry, as in England. — 7b BnU.—ln 

 England turkeys are as often, if not more often, boiled than roasted, and eaten 

 with a sauce called " Golden Rain." Truss (tie the legs and wings firmly) as 

 for roasting, to prevent their sprawling out by the heat, Have a kettle or 

 boiler large enough to hold water to fully cover the turkey, in which there has 

 been put a carrot, an onion, and a bunch of sweet herbs (if you are to do as the 

 English do), the water being boiling. Put in the turkey, breast down. After 

 it has boiled a minute or two, briskly, move back the boUer to simmer gently 

 from 1 to 2 hours, according to size of the turkey. 



