The Worcester domestic science school's one year course laboratory cook book

A short piece of inside of neck should be cut out, so that the skin of neck may be doubled over and fastened down with a meat skewer. Insert turkey dressing in the incision at the lower end of turkey. Never fill turkey full of dressing because it expands in cooking. Sew turkey together at incision, using a sort of crosswise stitch. A curved needle especially for this purpose is the best for sewing a turkey, but an ordinary needle will answer the purpose. Use No. 40 white cotton thread doubled. Pin legs to the body with a skewer on each side ; also skewer each wing into position next to the body. To truss the turkey means to tie it up into shape ; if this were not done the turkey in cooking would become very "sprawling" in appearance. Use common twine. The string should be arranged so as to hold the tail and legs together. wind it once around the skewer which holds the legs next to the body ; then pass it along to the skewer which holds the wing on the same side of the body in place; wind it around that once; then carry string over the body to the wing on other side of body, and wind the string once around the skewer there ; pass the string back again underneath body to the first wTing again and fasten at skewer; then back again to second wing, winding about skewer once; then down side of body to second leg, where wind about skewer and tie ends together above tail. Fish Fish is similar in composition to meat; in general contains more water and less fat. HOW TO KNOW A FRESH FISH. 1. Gills a bright red. 2. Flesh along backbone firm and elastic. 3. Eyes bulging and bright. 4. No unpleasant odor. Best Methods of Cooking. Broiling and baking are the best methods, and are practically the same with the gas range. Sections of fish dipped in melted butter or salt pork fat, sprinkled with fine crumbs and broiled under gas have much the appearance and flavor of fried fish with none of the unpleasant odor of frying. Preparation of Fish To remove scales scrape with a knife from the tail slowly toward the head, occasionally rinsing knife in water. The inner organs of small fish may be pressed out through on opening near the gills. Large fish are cut half-way down and scraped clean. Skinning To skin fish, cut through the whole length of the skin close to the fin on the back and remove that. Then cut the skin on the other side, loosen it around the head and pull toward the tail. When a fish is not fresh it is difficult to separate skin from flesh. BAKED STUFFED FISH. Wipe fish with damp cloth. Remove fins and scales. Keep head on. Fill cavity with stuffing three-fourths full, allowing for swelling. Sew the slit over and over with strong thread. Skewer and tie fish in figure "S." Place it upright in pan, surround with one-quarter inch water; bake from 45 to 60 minutes. Baste. STUFFING FOR FISH. 1 cup stale bread crumbs 1 T. melted butter y2 t. salt y8 t. pepper 2 T. parsley cut fine 2 T. chopped capers 14 cup hot water to moisten Mix ingredients in order given. DRAWN BUTTER SAUCE 3 T. butter 1/2 t. salt :> T. Hour y8 t. pepper IV2 cnp boiling- water 2 T. butter Melt 3 T. butter in saucepan, add flour, cook three minutes. Add water slowly. Season and then add 2 T. butter, just before serving.