Rensselaer Republican, Volume 22, Number 20, Rensselaer, Jasper County, 16 January 1890 — To Prepare and Cook a Turkey. [ARTICLE]

To Prepare and Cook a Turkey.

Good Houskeeping, The turkey must be cooked a long time and basted very often; four hours and longer for a turkey weighing twelve pounds. The basting and length of time are the true secret of the richness which will melt in one’s mouth. Wash as little as possible, wipe very dry; pepper and salt inside. Take a stale loaf of baker’s bread, and a slice of salt-pork chopped fine; crumble the bread and add; chop fine and dry. Add onion, sage, majoram, salt and pepper (parsley if you like). Fill lightly with the dressing, sew up the openings, tie the wings and legs down close to the body and the neck back under the wing. Place breast side down upon a trivet in the drip-ping-pan, after having salted and peppered it well upon every side. Do not have much water in the pan at any ime. Allow it to almost scorch, dredging in flour at that stage, then adding more water. Have a little water in a separate nan to baste with, which should be alk‘often as fifteen minutes. Turn from time to time as it browns. At the last it should be laid upon its back and basted with butter, and at the very last moment dredge with flour to froth it. You will find at. the end you have plenty of brown gravy all ready for straining. The gizzard, liver and heart can be cooked very slowly on the back of the stove until tendei, and placed upon the platter, as many people are fond of them. Mothers who have delicate children can see them daily Improve and gain in flesh and strength by giving them that perfect joed and medicine, Scott’s Lmulsion of Cod Liver Oil with Hypophosphites. Dr. W. A. Hulbert, of Salisbury, 111., says: “I have used Scott’s Emulsion in cases of Sctofula and Debility. Results most gratifying. My little patients take it with pleasure.” Sold by all Druggists. The old maid’s eyes are “dim with the missed of years.”