FOR THE TURKEY PLANNING THE MENU

Dominion, Volume 27, Issue 70, 15 December 1933, Page 28 (Supplement)

FOR THE TURKEY PLANNING THE MENU

Stuffings are Important Some Points to Remember

Considerable variety exists in the fillings that are used to stull: the turkey. Bread stuffing is the old stand-by, both the moist and the dry being given. Moist Bread Stuffing.—4 c. breadcrumbs, i-e. butter, 1 small onion, 1 teaspoon salt, 1 teaspoon celery salt, i-tea-spoon powdered sage, i-teaspoon pepper. Moisten the crumbs well with hot water and then squeeze as dry as possible and fluff up with a fork. Melt the butter, add the onion chonped fine, and cook slightly. Add this and the seasoning to the bread. Mix thoroughly and stuff into bird. Dry Bread Stuffing.—4 c. dry breadcrumbs, 1 medium-sized onion, 1 teaspoon salt, 1 teaspoon celery salt or |-teaspoon celery seed, i-teasnoon pepper, i-teaspoon powdered sage, 4Tb. butter, bacon mt, or beef drippings. Mix the crumbs, with the seasonings, pour the fat oyer all, stir well, and stuff into the turkey. Instead of the breadcrumbs, corn bread may bo broken up and used with excellent reU Rice Stuffing.-— J-cupful rice, 1 onion, / 1 Tb. butter, {-teaspoon salt, 1 teaspoon thyme, sage, or ‘marjoram, bteaspoon pepper, dash cayenne.’ Cook the rice in boiling salted water ufitil tender. Drain, pour cold water through it, and dry thoroughly in the oven. Chop the onion fine and brown in the fat, adding the seasonings. Pour all over the rice, mix thoroughly, and use to stuff the turkey. Sausage Stuffing.—Make a moist bread stuffing,; but omit, the butter and use lib. of sausage meat in its place. Maslied-Potato Stuffing—l c. bread-crumbs,-2 c. mashed potato, 1 onion. 1 teaspoon'salt, i-teaspoon powdered sage, 1tenspoon pepper. Have the breadcrumbs moistened slightly, add the mashed potato, the onion chopped fine, and the seasonings. Mix well and stuff into the turkev. using care to fill the cavities well. Salt I’ork Stuffing.—3lb. lean salt pork, 3 peeled medium onions, 3-teaspoon mixed herbs, i-teaspoon salt, 1 qt. dry breadcrumbs, 2 tablespoons milk. 1 ut the salt pork and the onions through the fine knife of a food chopper. .Cook them together in a skillet over low heat for about 45 min. Remove from the heat, and combine with the seasonings, breadcrumbs, and milk. Makes enough stuffing for one chicken weighing 31b., after it is dressed. For stuffing a turkey weighing 81b. after it is dressed, double this recipe. This is a favourite stiffing recipe with men.

Make a list of what is in season, and then notice the weather. Colours must vary as well as flavours—soups to contrast with sauces, and never two sauces alike. Hors d'oeuvres are to whet the appetite—not to satisfy. Balance “light” and “heavy,” “sweet” and “dry,” and don’t cut on the rich side. If in doubt, clear soup, please. Everyone hasn’t an “acquired taste"

—familiar food can be made quite as Interesting as the less usual items.' If you are not sure about the wines, ask an expert—certain dishes are better with certain drinks. Don’t tackle more than you can do easily. Anxiety will spoil not only your owi enjoyment but your guests’, too.