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'AMY r' 4.' gt? l v pe,., y", Y.", ".,lse)'i,"'iift,s,:js' "f 3 "2g81mlleR8=iB,cerJ,'tufii, ""fietfltflerufi'ffi 'i'iiiaiit- fiat" atittt t igtak _ "'14.". .3 '35:: rti?trit't'Aksti'iiira a».-. - I d h lf a ' "' c-.-- "' _.. _ one pound of vea an a _ _-e _ _ _ -.Pt chickens, should be fried out I d f salt pork very fine. With a short skewer, fasten the . . _ poun o . . . t l thi , _ The methods of legs together at the Joint where 2:01:23]; y 2f {33; awayThf: ' Add-half It' 'it'ieutt'ld'ptlt,1 food prepmtion Information and the feet were cut off. (Be! of geese turkeys an (is. ducks is and add, also, two table-spoon- ' some of the recipes are given careful, in cutting off the leet of I of too 5":ng a flavour to be nice ful of P9131245" d one cupful of only for your enlightenment and game or poultry, to cut in .the , in cookery fuls of sa lan Stuff the turkey monument, while other recipes joint. If you cat above, the liga- To clean the giblets: Cut the l stock or waTer- and roast as are quite adaptable for your _ments that hold the flesh and gall-bag from the lobe of the with ll": T? Serve with a , Preparation of a traditional 1890 bones together will be severed, liver cutting a little of the liver already trec e 'The remaining mm" dinner. and in cooking, the meat. will with 'it' so as not to cut into the chestnut 531cc} uts are for this While we ore "being thankful I shrink, leaving a bare, unsightly bag. i',iiiis' the heart between l, half of the c es n for other blessings this Christ- bone. Besides, you will have the finger and thumb, to extract I saute. .4 V - mas, maybe we should take I nothing to hold the skewer, if _ all the blood. With a sharp , [ " ' E% moment to he thnnkful for the the ligaments are cut off.) Run knife, cut lightly around the 5,. tr;i'-f,ai! " conveniences of today's market. ' the skewer into the bone of the gizzard and'draw off the outer Iq Ic5iifib; a S' place which we take so much for 1 tail, and tie firmly with aklong 1 coat. leaving the lining coat '. F *1 " ' - granted. 'piece of twine. Now ta e a whole. If you cannot do than I¥§\\"' ' " __ (longer skewer, and run through , (and it does require practice), l , - - = 3 .To Clean and Truss Poultry 1 the two wings, fastening them cut in two and after removing I // " sa .' First singe. by holding the firmly to the sides of the bird. l "W _ _- " Blah Mi 'iie . _ l 'bird over a blazing paper. It is With another short skewer, l the filling, take out" the lining. //, . L' , best to do this over the open _fasteu the skin of the neck on to T When the poultry is . to be . x .stove. when all the particles of the back-bone. Place the bird on boiled, and is stuffed, the vent 9 F, Q burnt paper will fall into the, "its breast, and draw the strings, must be sewed with mending _ ' l fire. Next open the vent and with which the legs were tied, cotton or soft twine. Unless the i Nt I draw out the internol organs, if around the skewers in the wings bird is full of dressing, this will 'rut "Arl __ this has not been done at the and neck; pass them across the not be necessary in roasting. / , _ " h butcher's. Be careful not to back three times, and tie very [tS '-' .\ break the gall bladder. Wash tightly. By following these direc- Roast Turkey with Chestnut I ' a I rse"f, quickly in one water. If there are tions, you will have the bird in. St ufthrg and Sauce I i"K5ls, a L' large black pin-feathers, take out good shape, and all the strings arisen the turkey, and lard the BW, Ea what you can with the point of a Ion the back, so that you will "r biesst. Throw fifty large chest. I 1FilBi' knife, (it is impossible to get oat , avoid breaking the handsome I :' tints into boiling water for a few _ "(I all). Cut the oil bag from the crust that always forms on pro- ririnutes; then take them up. and, r ~$ F" tail. Be sure that you have taken perly basted and roasted pouI- [ rub off, the thin, dark skin.': t . "ri? . ' out every part of the wind-pipe, I try. When cooked, first out the ', Cover them with boiling water, ' n N _ the lights and crop. Turn the strings, then draw out the I and simmer for one hour; take a . . skin back, and cut the neck quite skewers. The fat that comes , thein up an d mash fine. Chop , _ . . , [Q _ short. Fill the crop with dressing from the vent and the giuard of ' L . " .. and put some in the body also. V