How To Decorate With Jelly

When the jelly is congealed and can be cut with a knife, chop some of it on a coarse towel and put it all around the bird, about half an inch thick; cut some in slices about a quarter of an inch in thickness; cut these again with paste-cutters in different shapes, according to fancy, and place it over the bird, also according to fancy; again cut some of it in slices about one inch broad, a quarter of an inch thick and of any length, and cut out of these last ones pieces of a triangular shape, which put all around the border of the dish, placed so that one point of each piece is turned toward the edge of the dish and the two other points touch the other pieces on both sides; then you have an indented border of jelly. When the jelly is fancifully and tastefully arranged, it makes a sightly dish.

It is always served cold for breakfast, lunch, or supper.

In summer the jelly melts, and cannot be used as a decoration. A boned bird is then served without jelly. The bird is cut in slices, and some jelly is served with each slice.

Cold

A turkey, being a large bird, is seldom entirely eaten the day it is served, and very often more than half of it is left for the next day. What is left may be prepared in different ways.

In Vinaigrette

Cut the flesh in slices and serve them with a vinaigrette. It is not understood here for a boned turkey, which is always eaten cold, but either a roasted, baked, stewed, or stuffed turkey.

In Croquettes

Proceed in every particular as for chicken croquettes.

In Salad

A salad of turkey is made also exactly the same as a salad of chicken, with cold meat. It is covered with a Mayonnaise-sauce and decorated in the same way.

Besides the above ways of preparing cold turkey, it may also be prepared as directed for cold chicken in general.

A caponed turkey is prepared as a caponed chicken, boiled or with rice; and also like a turkey, as described in the above receipts. They are generally larger, fatter, and more tender and juicy than others. They are very much appreciated here, and every year more and more are supplied, and, as in Europe, the greater the supply the better the quality. There is a ready market for caponed turkeys in all the large cities of the United States, and they command a high price.