THE SECRET OF COOKING THE TURKEY 237 



done. I am giving directions now for making a 

 stew. For the thickening, take an onion or two 

 and cut into small pieces, a pod of red pepper 

 broken up, a tablespoonful of flour sifted, and 

 some salt. Put all into a pan and pour in a 

 cup of cold water, stir until the lumps of the flour 

 disappear, then put the mixture into the pot 

 with the turkey. Stir occasionally until it boils, 

 and if there is not sufficient gravy in the vessel 

 where the stew is cooking, add more water. Boil 

 thirty minutes, then serve. In this stew you get 

 the finest and most wholesome dish imaginable, 

 and at very little expense and trouble. 



There are many who can prepare food but 

 never understand the reasons for doing things. 

 Not one in a hundred knows why meal, flour, or 

 cracker-crumbs are put on fish or meat while 

 frying. They tell you it helps to brown the 

 flesh; it does no such thing, but prevents brown- 

 ing while the meat is being cooked. Leave off 

 the flour or meal, and by the time the meat is 

 cooked it will be dry and hard as pine bark and 

 as indigestible. When fish is rolled in flour or 

 meal, the fish is not browned, but the covering is. 



