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The Inglenook Cook Book (1906)

Pick and draw the turkey, then wash in 3 waters, adding a little soda to the last water to sweeten; dry it well with a clean cloth; then tie skin over neck, fold the wings over back, tie legs down tightly, put in a baker with water to cover and bake for 4 hours; sprinkle with flour several times while baking; salt and pepper to suit taste.

Dressing: Take 1 gallon of bread broken in small pieces; first cut the bread in slices and let dry out well, then put it in a crock, pour over boiling water enough to moisten, cover, let steam for 15 minutes; then add 3 well-beaten eggs, 1 quart of fresh oysters, salt and pepper to taste.

One hour before the turkey is ready to be taken from oven, fill turkey with the dressing and let bake 1 hour.

Sister Mary Rihard, Altoona, Iowa.



   TURKEY and GOOSE RECIPES >>>>>    ·    Roast Goose    ·    Turkey Cooking Tips    ·    Turducken    ·    A Smokin' Thanksgiving Bird    ·    Apple Herb Turkey Gravy    ·    Brined Roasted Turkey    ·    Deep Fried Turkey    ·    Deviled Turkey Recipe    ·    Jägermeister Roasted Turkey    ·    Lemon Herb Salted Turkey    ·    Pritikin’s Roast Turkey Marinade    ·    Pritikin Thanksgiving Gravy    ·    Walnut Sage Stuffing    ·    Roast Turkey with Dressing (1906)    ·    Roast Turkey with Dressing #2    ·    Roast Turkey with Oyster Dressing    ·    Turkey in Strawberry Leaves    ·    Homemade Turkey Stuffing    ·    Stuffing, Chestnut, for Turkey    ·    Stuffing, Cornbread & Sausage    ·    Stuffing, White Castle Stuffing   


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