Around-the-world cook book

Boil the oyster liquor and skim it; put it into the bakingpan hot, and frequently baste the turkey with it, while roasting. Rub the turkey with salt and pepper, and dredge with flour, before putting it into the oven. TURKEY STUFFING Two quarts of stuffing is generally needed for a good-sized turkey. The foundation is stale bread, finely crumbled. When the crusts are used they should be soaked in water until they are soft, and then squeezed as dry as possible. To this may be added a high seasoning, and at least half a cupful of melted butter, or other shortening. Additions may be made at will, of chopped celery, raw oysters, drained and quartered, raw sausage-meat, chopped raw veal, boiled chestnuts, chopped or rubbed through a sieve, chopped hard-boiled eggs, chopped parsley, and truffles. TURKEY DRESSING, NO. 1 Bread, 1/2 loaf, Milk, 2 cups. Pecans, or English walnuts, % cup, Butter, 2 tablespoons, Onion juice, 1 tablespoon, Celery, 1 stalk, Worcestershire, 1 tablespoon, Salt and pepper. Cut the crust from the bread, and soak the bread in the milk 1 hour. Use as much of the milk as the bread will take up. Melt the butter, and add it and the seasoning to the dressing. Chop the nuts and the celery, and mix the whole well together. TURKEY DRESSING, NO. 2 Baker's bread, y^ loaf, Milk, 2 cups, Butter, 1 tablespoon, Eggs, 2, Sugar, 1 tablespoon. Dried currants, 3 tablespoons, Sweet almonds, 12, cut fine. Citron, salt, pepper. Take half a loaf of baker's bread and remove the crust. Soak in a cup of milk. Squeeze the bread out, stir in stock, if you have it, also a tablespoon of butter, 2 or 3 eggs, 3 tablespoons of dried currants, about 2 dozen sweet almonds which have been pounded, or cut very fine, and also some finely cut citron. Season to taste with salt and pepper. CHESTNUT STUFFING FOR TURKEY Chestnuts, 1 pint, Stock, 1 cup, Fowl's liver, 1, Ham, 1 slice, Onion juice, 1 teaspoon, Bread-crumbs, 2 tablespoons. Butter, 1 tablespoon, Salt, 1 teaspoon. Eggs, 2 yolks, Grated lemon-peel, Cayenne and black pepper. Roast and blanch the chestnuts, boil for about 20 minutes in strong chicken or veal stock. Drain, and put through a vegetable press, or through a meat-chopper. Add to this, the boiled liver of the fowl, a slice of ham, both ground fine. Also add the onion juice, bread-crumbs and butter, a pinch of grated lemon-peel, the salt, a dash of Cayenne, and a saltspoon of black pepper. Moisten all with the yolks of 2 eggs, and use as a stuffing. This is a delicious stuffing for turkeys, ducks, or chickens. BOILED HAM Put the ham in a bucket of tepid water, and let it stand all night. In the morning put it into a pot of cold water and allow it to come to a simmer — ^not boiling; and let it stew thus for 5 hours. When it has boiled until tender, take it from the fire, and let it cool in the water in which it has been boiled. Take off the skin, and rub the ham with bread-crumbs and sugar. At intervals sprinkle spots of black pepper; and in the center of each spot stick a whole clove. Then let it brown in the oven. BOILED HAM CHAMBERLIN'S METHOD Put the ham into a tub of cold water the night before you intend to cook it. Place it in the tub with the fleshy part downward, and the skin partly up.