November, 191! 
AMERICAN HOMES AND GARDENS ix 
spoonful of butter and two tablespoonfuls 
of cream; season with pepper and salt and 
a pinch of nutmeg, and beat up thoroughly 
with a pint of finely powdered cracker 
crumbs. Or, for a chestnut stuffing with 
the nuts comparatively whole, chop half a 
cup of white celery stalks very fine and 
mix with the nuts in halves or quarters; 
mix with sifted bread or cracker crumbs in 
the proportion of one pint of crumbs to 
each quart of chestnuts. Dot bits of butter 
through the dressing, slightly moistened 
with cream, and add a little powdered thyme 
or sweet marjoram to the celery flavoring. 
OR the oyster stuffing, drain the juice 
from the oysters and add an equal quan- 
tity of bread or cracker crumbs rolled fine 
and sifted, to give a good body to the dress- 
ing, instead of a watery mass of oysters too 
frequently served by the inexperienced. 
When well seasoned with butter, pepper 
and salt, this dressing will have the firm 
texture and the delicious flavor of escal- 
loped oysters when the turkey is carved. 
UT the good old-fashioned bread dress- 
B ing, carefully prepared and thoroughly 
seasoned, is after all the dependable and 
satisfying stuffing, leaving the oysters and 
the nuts to be served separately, thus not 
only proving less expensive in reserving 
the other ingredients for two separate 
courses, but also serving to “plump” the 
fowl and providing a delicious accompani- 
ment to the roast. Two small loaves of 
bread will be required for a large turkey, 
stale bread being best. Odds and ends of 
stale loaves saved up for the purpose are 
as good as the whole loaves. Break the 
bread in pieces and soak in water; then 
squeeze the bread firmly when soft to free 
it from moisture. For this quantity of 
bread four or five onions chopped very fine 
will not give too strong a flavor, but will 
blend deliciously with other flavors. Chop 
two or three stalks of celery very fine, add 
a pinch of sage and thyme; put the moist- 
ened, crumbly bread in a mixing bowl; add 
the chopped onions and celery and half a 
cup of butter. Mix thoroughly but lightly 
with the finger tips, and season to taste 
with pepper and salt. 
STUFFING THE TURKEY 
T should be remembered that while the 
cavities may be filled rather full when 
the chestnut and oyster dressings are used, 
the bread preparation should be allowed 
extra room for swelling. The main portion, 
more than two-thirds of the dressing, should 
be filled in the large cavity, pressing it with 
the fingers well up into the ribs and filling 
in only a small portion of the bread at a 
time, until evenly and compactly placed in 
the main body of the bird, but allowing 
space for the swelling near the opening; 
otherwise the opening will be forced apart 
in the roasting and the dressing will escape, 
with unsightly results. Then take the re- 
mainder of the stuffing and insert it through 
the neck cavity, entirely filling the space 
made by removing the crop. The entire 
bird should be rubbed with salt on the inside 
before stuffing. With a large needle and 
coarse thread carefully sew up the openings 
made for drawing and stuffing; and, as a 
further precaution to keep them from burst- 
ing out, wrap these portions with the clean 
heavy twine that is used to bind the wings 
and legs close to the body, wrapping round 
and round the fowl to keep it compact while 
in the roasting pan. 
THE BAKING PAN 
2 these days of “inventions” in roasters 
and braisers, the inexperienced house- 
wife may consider it necessary to purchase 
some patent roaster. On the other hand, 
she may consider the old-fashioned, open 
pan, requiring frequent basting, entirely 
satisfactory. The older method entails 
more work in the matter of watching, turn- 
ing, and basting. Neither of these ex- 
tremes are necessary, however, for the 
happy medium is to be found in the plain 
“double-baking pan,” with a rack that will 
hold the fowl half an inch or more above 
the bottom of the pan. A patent double- 
baking pan is preferred, of course; one 
with the little steam gage in the top to 
open when it is time to brown the turkey. 
But this is not really necessary. The 
cheaper pan is simply two pans of the 
proper size to fit snugly together, with the 
turkey resting on the rack in the bottom pan 
and the other turned over it. Rub a little 
butter lightly over the fowl, and then rub 
with salt. Put a little water in the pan be- 
neath the rack and fit on the upper cover ; 
let it steam for a few moments on top of 
the range for extra plumping force before 
it goes into the hot oven. No basting will 
be necessary as long as the cover remains 
on the pan and the steam is retained; but 
when removed for final browning, baste fre- 
quently with the butter and rich juices in 
the bottom of the pan, to keep every portion 
of the fowl moist and tender and deliciously 
flavored during the browning process. 
PREPARING THE GIBLETS 
HE liver, heart and gizzard are some- 
times chopped and put into the roasting 
pan with the turkey, and then added to the 
gravy. It is far better, however, to cook 
them separately. Slices of fat pork or thin 
bacon are laid on the rack when the giblets 
are thus cooked, but the usual preference is 
for the rich flavor of the turkey without 
the additional flavor. The young house- 
wife too frequently makes the mistake of 
overdoing the bacon flavoring, especially 
when this is recommended to provide the 
juices without using water in a double bak- 
ing pan. The small particle of water to 
catch and hold the juices for baking without 
scorching is much better than the bacon or 
salt-pork flavor, whether the giblets are 
cooked in the pan or separately. A sepa- 
rate stew of the giblets is the best way of 
preparing them. Remove the gravel bag 
from the gizzard carefully, without break- 
ing, and wash thoroughly. Remove te 
hard membranes from the upper part of 
the heart, and work very carefully with the 
liver to remove every particle of the gall 
bag without breaking. A tiny particle of 
the gall allowed to touch either the giblets 
or the turkey will produce a bitter flavor. 
After washing the giblets, put them on to 
stew in a little water on top of the range, 
adding to them the neck, the small joints 
of the wing, or, if preferred, the two upper 
joints of the wing. And the drumsticks 
may be cut from the turkey in preparing it 
for the roasting pan, as these exposed por- 
tions are more tender when stewed and the 
fowl is quite as neat in appearance when 
simply the first joint or meaty portion of 
the wing and the thigh joint®of the legs are 
bound down to the body with the twine. 
With the neck, the drumsticks, and the wing 
portions boiled with the giblets, a delicious 
turkey stew is possible aside from the roast, 
or if quantities of gravy are desired these 
may be chopped after stewing and mixed 
with the drippings from the roast. 
RICH SAUCE AND GRAVY 
ARIOUS garnishes and richly flavored 
sauces are frequently served with the 
roast turkey, including the rich Chipolata 
garnish and spicy Spanish sauce. But the 
good, rich, old-fashioned turkey gravy is 
hard to beat when properly made, although 
the high-sounding name of some special 
sauce may seem to impart additional flavor. 
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ser soe 
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