Victoria University College

Manawatu Times, Volume 64, Issue 303, 23 December 1939, Page 5

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE WHEN COOKING POULTRY Bread Stuffing.—lngredients: 6 cups breadcrumbs, 6oz butter or dripping, 2$ teaspoons salt, $ teaspoon pepper, 1$ teaspoons mixed herbs or spiced poultry seasoning, 1 medium-sized onion (chopped), 2 eggs (beaten). Rub the butter into the crumbs. Mix tho remainder of the ingredients thoroughly with tho breadcrumb mixture. The eggs may be omitted if the dressing is to be eaten hot. Apple and Raisin Stuffing.—lngredients: $ cup diced salt pork or bacon, 1 cup chopped celery, 1 cup chopped onion, 7 cups breadcrumbs, $ cup chopped parsley, 6 medium tart apples (diced), 1 cup seddless raisins, $-$ cup sugar, 2 teaspoons salt, l teaspoon pepper. Fry pork or bacon until crisp. Remove pieces. Cook celery, onion and parsley in the fat 3 minutes and remove. Put diced apples in the fat, sprinkle with sugar, cover and cook slowly until glazed. Add crumbs, pork scraps, celery, onions, parsley, and seasonings. Sufficient for 10-12 lbs. goose or turkey. Sausage Stuffing (for Turkey).—ln gredients: 21bs. lean pork or bacon, $ cup breadcrumbs, $ teaspoon mixed herbs, 1 teaspoon, salt, $ teaspoon pepper. Mince the meat and add to the breadcrumbs, seasonings and giblets. Mix well and moisten with a little stock. Sufficient for a medium-sized turkey. Trussing a Fowl for Roasting.—After up and then the legs are attached stuffing the fowl, the incision is sewn to the side of the body by passing the needle through the fowl’ just above the thigh bone, directly in the centre of the two joints. Then ihe string is brought back to the first side by passing tho

needle in a slanting direction between the two centre bones of the wing, catching the underneath part of the pinion and then over the bird through tho pinion of the wing on the other side, j The ends of the strings are tied together. The bird is turned breast down- j wards, the needle and twine passing through tho back close to the ends of ■ the thigh bones, the legs arc bent back and tied in position by passing the string over the back. Tho pinion ends j are tucked under and tho bill is ready. for roasting. To Roast Poultry.—Cover with thin slices of fat bacon or pork fixed in position by means of small wooden skewers (wooden toothpicks are useful) or protect by some means in order to prevent the skin from drying and bursting. Another means of protection can be provided by creaming butter and adding flour to form a paste, and spreading this liberally over the fowl. Similarly, an excellent covering can be made from a piece of grease proof paper large enough to wrap round and completely enclose the bird. In both instances tho bird, when cooked, will be beautifully browned and roundly plump. If a covered roasting pan is used no protection is necessary.

Directions for Roasting.—ln the pan place a small quantity of good, sweet dripping or a mixture of lard and dripping. Have the oven hot (400 to 425 deg. F.), and when the fat is hot place tho bird in the pan and cook at this temperature for 10 minutes to sear the outside. At tho end of this period open the oven door, slip a rack under the bird and add 1 cup of hot water to tho pan. Reduce the temperature to 350 deg. F. aud maintain this temperature until the cooking period is completed. The time allowed depends on the age and size of the bird—a young fowl weighing about five lbs. takes about 1$ hours, while an older bird will require longer cooking. The bird should be basted at intervals if a covered roaster or a protective covering over the fowl is not used.

. f Stuffing may be cooked separately ■ and served as an accompaniment. Curls l of bacon or small sausages cooked in ) : the pau make an attractive garnish for . | chickens or turkeys, which are not too ■ rich in themselves. • j Gravy either plain or with the ad- ; dition of the cooked, coarsely chopped ' giblets is served with the fowl. : I Bread Sauce is a iavourite accomponis ment for chicken. Here is the recipe: ij Ingredients.for Bread Sauce: 1$ cups ’ j milk, 1 small onion, 2 cloves, 1 small piece mace, 1 cup breadcrumbs, 2 tableL spoons butter, $ teaspoon salt, i tcat spoon pepper. , Scald the milk with the onion into which the cloves have been stuck, add, , the mace and breadcrumbs, cover and keep thoroughly hot without boiling L for 15 minutes. Remove the onion, | cloves and mace. Add the butter, salt and pepper, and beat thoroughly. j Roasting Turkey.—Place tho stuffed , and trussed turkey on its back in an • open pan. Brush well with melted • butter. Place in an oven at 325 deg. F. . Follow these approximate cooking > times: For a small bird of 6-101bs., cook 3 » hours. The average time per pound is *2O to 25 minutes. For a medium bird of 10-161bs. cook 3$ to 4$ hours. Average ! time per pound is Id to 20 minutes. For ' a largo bird of IS-231b5., cook 4 to 6 ’ hours. The average time per pound for | the large bird is 16 to 18 minutes.