Jasper County Democrat, Volume 14, Number 94, Rensselaer, Jasper County, 6 March 1912 — THE KITCHEN CUPBOARD [ARTICLE+ILLUSTRATION]

THE KITCHEN CUPBOARD

jag H OWEVER good you may be you have faults; however dull you may be, you can find out what some of them are, and how.ever slight they may be, you had better make some not too painful,- but patient efforts to get rid of them. —Ruskin. THE THANKSGIVING TURKEY. In choosing a turkey, as any other poultry, It should be plump, have smooth legs and the cartilage at the end of the breast bone should te pliable. Cock turkeys are usually considered better eating than hen turkeys, unless the latter are young and plump. A turkey weighing nine pounds should roast from two and a half to three hours. There are such differences in taste as regards stuffing that a few recipes may not be unacceptar ble at this time. There is the old-fashioned sage stuffing liked by our grandmothers, and one that is hard to improve on. To a cupful of breadcrumbs pour over boiling water to moisten, season with butter, pepper, salt and dry sage leaves rubbed to a powder, using two teaspoonfuls of the sage to a cup Of the crumbs. In stuffing a fowl care should be taken to give it room to swell, otherwise the stuffing will be soggy and Indigestible. Turkey Stuffing (Swedish Style).— To two cups of stale bread crumbs add two-thirds of a cup of melted butter, a half cup qf raisins cut fine, a half cup of walnut meats broken in pieces, salt, pepper and sage to taste. Oyster Stuffing.—Mix together three cups of bread crumbs, a half cup of butter, melted; a pint of chopped oysters, salt, pepper and a few drops of onion juice. Chestnut Dressing.—Shell and blanch three cups of chestnuts and cook in boiling salted water until soft; add a half cup of butter, a teaspoonful of salt, pepper to taste, a cup of crumbs and a fourth of a cup of cream. Mash the nuts, add the cream and the crumbs, which have been buttered by adding the , melted butter to them; season and fill the turkey. More stuffing may be needed, as the cavity must be well filled.