Evening Republican, Volume 15, Number 274, Rensselaer, Jasper County, 20 November 1911 — WITHOUT ONIONS OR SAGE [ARTICLE]

WITHOUT ONIONS OR SAGE

Something New In Combinatlone for Poultry Dressing—Summer Savory Is Preferred. Into a colander break up about one quart .bread crumbs, using bread that Is a day or more old. Hold colander under faucet, let water run on crumbs Just long enough to wet each little piece. Now shake water from colander, hang It up or place in another convenient dish to drip almost dry. Turn crumbs into mixing bowl and with large mixing spoon break each piece as small as possible. Sea* son with salt, pepper, summer savory, tasting as eadh is added. Now get very small piece of salt pork, run it through the meat cutter or scrape with sharp edge of knife. Mix it well. Add now a well-beaten egg and a pinch of baking Soda, and a finelychopped onion may be added. Per* sonally, I don’t like onion in poultry dressing, neither do I like sage. Summer savory, to my mind, is preferable. I like cold water for wetting chimbs, as hot water has a tendency to make the dressing mushy; neither do I like mixing the dressing with the hands. I find the use of a large mixing spoon most satisfactory. Butter may be used in place of pork, but the pork gives a nice flavor or taste, and must be finely minced before adding. —Boston Globe.