To remove the meat from cooked lobster, place the back down on a board and with a sturdy knife cut from head to tail through to the underneath shell. Spread open with the hands and with a small, sharp, pointed paring knife, remove the long dark line which can be seen running down through the white meat into the tail. Lift out the small sack behind the eyes. All that remains is good to eat. To get the meat from the claws, crack them with a hammer.
Don't be shocked, but what about a golden-brown, crisply roasted turkey for Easter Day dinner? American enterprise is promoting the idea that a turkey is a bird to love in May as well as December. Also the government is pushing the turkey as a spring-platter piece to help use up the heavy stocks now in cold storage.
That's not our idea for talking turkey for spring. It's not a storage turkey we would suggest for Easter eating but one of the Holiday Farm birds of David P. Earle of Allenwood, New Jersey. No fooling, these are the sweetest, meatiest, juiciest birds we have met in a heck of a while. They are broad-breasted, double-chested, the white meat district extending right to the starting point of the legs. Mighty the drumsticks threatening to slip tether at the stern pit. The birds cook to really juicy perfection. When the knife cuts in, moisture exudes. And how unusual the flavor, rich and sweet, due, Mr. Earle claims, to finishing them off on a diet of sunflower seeds mixed in with their regular mash.
David P. Earle is another of those Wall Street gentlemen who have a money-making farm as a backlog against the time they plan to retire. Turkeys are the sole crop of his thirty-acre investment. This year 1,300 birds were raised, mostly the broad-breasted bronzes with a few white Hollands for good measure. His breeding flock of 400 birds has been tested and approved by the U.S. Department of Agriculture and the State of New Jersey inspectors.
Until this year the Earle birds have gone only to restaurants. Now production has increased to a point where he can offer turkeys by mail. The price is 65 cents a pound, including mailing cost and insurance, within one hundred miles of New York City. If the weather turns warmish, the birds travel packed with dry ice. The bird is handsomely dressed, not a pin feather left to mar its ivory curves. The giblets are cleaned, wrapped in wax paper, and placed in the cavity.
Supply will be constant winter and summer with birds from ten pounds to thirty. Send your orders to Box 272, R.D. 1, Lakewood, New Jersey.
Those who know Calcutta Club chutney of the mango base will be wanting to try the firm's new salad dressing and onion soup. “Bon Bouquet,” the trademark, the recipes originating in France. The soup has a beef-bone stock of real strength, and no wonder, the cracked bones are cooked for ten hours along with such vegetables as carrots, celery, turnips, tomatoes, and parsley. It is seasoned with garlic, pepper, and spices, then strained and clarified; toasted small bits of the onion are added. The recipe was purchased from Jules D'Anjac, chef de cuisine of a restaurant bearing his name in Fontainebleau, France.
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