Cooking for profit

Singe and pick over a young turkey or pullet, and without otherwise opening it, cut the skin along the whole length of the back and with the point of a sharp knife go on cutting the meat from the bone on both sides until the hip joints and wings are reached. Chop through these with the heavy end of a carving knife and continue cutting close to the breast bone until the frame is entirely removed without the skin being cut through. After that, bone the legs and wings half way and chop off the rest. The meat of the legs and wings is to be tucked into the body, which, when done up, will be a smooth cushion shape. Then wash the turkey in cold water and dry it on a cloth. Spread it out with the skin side down on the table and cover with the forcemeat ; draw the two sides together, sew with twine, put it into a pudding cloth previously buttered and tie and pin it securely Boil the turkey in salted broth or water containing the bones and any other trimmings left from the forcemeat besides, for from two to three hours, according to size. When the boned and stuffed turkey or chicken has been sufficiently boiled, press it It, still in the cloth, into a pan or mold, and there let it remain with a weight on top until cold. Into whatever shape it may be, there should be another vessel a size larger precisely like it, and the boned turkey or chicken, being taken out of the first mold, and the cloth taken off and the surface wiped clean with a napkin dipped in hot water, is then lo be placed in the larger one; the space is then filled up with aspic jelly, poured in nearly cold, and when set, the mold being dipped a few moments in warm water, the galantine can be turned out onto its dish and decorated. The way to get a coating of jelly all over the galantine is to stamp out star shapes from thick slices of white turnip or other material and lay them on the bottom of the larger mould. They hold up the galantine from the bottom for the jelly to run under, and show up as ornaments. Decorate with blocks of colored jelly set around and upon it, and with ornamental silver skewers, with lemons cut like baskets, and with flowers. Two fair-sized turkeys, prepared as above, either stuffed with forcemeat or with the meat of another turkey or chicken, will slice into fifty plates. 854— Stuffing for Galantines. Where boned turkey and chicken is served so frequently for lunch that it is no rarity, the easiest and quickest way of stuffing may perhaps be as good as the best; a boned turkey then becomes a fraud, if considered as turkey while it may be very good if regarded as sausage, for the most available material is a common sausage meat to fill up the space formerly occupied by the frame of the fowl. Next to that and perhaps the oftenest used is a mixture of selected lean veal and fat salt pork minced into a sort of veal sausage, well seasoned and served up in the turkey. That can be made by any person without special directions. Another and better way is to bone two turkeys or a turkey and chicken and put the two in one, being careful to have the inside chicken or small turkey quite young and tender. Season well without cutting or mincing, lay one on the other,