THE BAEEFOOT BOY
ARTHUR R. VINTON
Howard P. Swanson
All rights reserved
including the right to reproduce this book
or portions therefrom in any form.
Scanning and Restoration
J. Clement 2011
Arthur R. Vinton
Rock Tavern, New York
To You 4
The Reason for this Book 5
You, Too, Can Be a Barefoot Boy 6
Story of the Barefoot Boy of Brittany Hills 7
My Staff Know Their Business 18
How to Cook a Brittany Hills White Holland Turkey 19
Happy Homes of the White Feathered Beauties 20
Turkey Dressings 21
Turkey Broilers 22
Brittany Hills White Holland Turkey A La Vinton 23
Recipes by Aunt Jenny 24
Gourmet's Delight 25
Famous Recipes 26
Smoked Turkeys 33
Weight of Turkeys, Etc 34
General Information, Prices 35
What Famous Firms Think of Brittany Hills
White Holland Turkeys Back Cover
Dedicated to the discerning everywhere
Who take pride in the art of pleasing the
palate— not only their own, but of those
fortunate enough to be their guests.
To the gourmet.
The Barefoot Boy of Brittany Hills
A Brittany Hills White Holland Turkey and— yes, you guessed it
For years, my mail has been liberally peppered with the fol-
lowing questions :
What is an actor doing on a farm ?
Why did you start raising turkeys ?
c. What's so different about your turkeys, anyway?
d. Why don't you enclose some recipes telling me how to
cook the damn thing?
Will you please send me an autographed photo ?
Are you really a barefoot boy ?
On the following pages, I have attempted to answer the above
and other questions which might arise.
Should you read these pages and find them interesting, I will
Should my experiences give you a smile, I will be delighted.
Should you succumb to my wiles and purchase a turkey, I will
be in ecstasy.
Have courage, friend, arid envy not —
From the cities' turmoil, flee;
Be not afraid, but cant your lot —
Contentment, find, in God's country;
There life will be a constant joy —
So banish strife and sorrow
You, too, can be a "barefoot boy"
With tiusting faith in — Tomorrow.
In 1929, tiring of dodging the bodies of investment bankers
hurtling from the windows of New York skyscrapers, I de-
cided to get Away From It All. A quaint little place in the coun-
try, I decided would be my dish. I would sit on the front porch,
quietly sipping a j ulep, every
inch the country squire.
I spent long winter months
reading catalogues of all de-
scriptions and enthusiasti-
cally poring over Farm For
Sale advertisements. You
know the sort — quaint co-
lonial farm house, entranc-
ing entrance — cozy rooms
— Benedict Arnold slept in
the coal bin — breathtaking
view — two hundred acres,
sacrifice to right party.
Write Owner Box 429.
Endless travel soon taught me that the so-called picturesque
farms failed to even remotely resemble the glowing descrip-
tions of the advertisements.
I was tempted to give up
my search, but I was con-
vinced that my dream farm,
like prosperity, was just
around the corner.
A cold dreary day in De-
cember 1929, found me
trudging up a long narrow
almost impassible farm
lane. Reaching the top dis-
closed a sight that was a
joy to behold. To the east
rose Mount Beacon in all its
naked grandeur, the ma-
jestic Hudson River and the
friendly pre-revolutionary city of Newburgh. To the south
loomed forbidding Storm King and Bear Mountain. To the
west the Shawangunk Mountains and to the north the foothills
of the Catskills. Where I stood were gently rolling hills and in
the distance, snuggled in a protecting valley, was the object of
my search. This was it ! My heart's desire. It was an old farm
house, built in 1760. Its general air of dilapidation gave me the
eerie impression that the only thing holding it together was
the spirit of its rug-
ged colonial builder.
around the house
was an assortment
of tin cans, broken
down hog-pens, de-
houses and a beau-
tiful but temporar-
ily out of order
three-holer. I was
fascinated by the stand of magnificent century-old trees, sur-
rounding the homestead. In all my search, I had never seen
trees like these. I realized that I could remodel or build a new
house, I could remove the hog-pens, I could landscape the place,
I could even demolish the three-holer, but only God can make
A few days of frantic calculation convinced me that I could
make something beautiful and livable out of the tired old house.
I made the sweeping decision to part with practically all my
capital to purchase what everyone had passed up as a ruin. I
spent months lugging rubbish away and fell into a dawn to
darkness routine of manual labor, in which I was buoyed up
by the feeling that I was
pleasing not only myself
but was also receiving the ^ r%\ J%
approbation of the long-de-
parted original owner. I
tore down walls, roof and
siding, with the irrepress-
ible enthusiasm of the ut-
terly uninformed. I
smashed fingers, got splin-
ters in my whatsit and
caught poison ivy. I . . .
was very happy.
One day I awoke to discover that money is a necessary evil.
And I no longer had any. In addition to my labor, I would need
money and plenty of it to make my dream come true. There
was only one thing to do — go to work at my lifelong profession
— the theatre. I prayed for a part in a Broadway play that
would run long enough to provide sufficient funds to restore the
roof, rebuild the walls, that I had so happily torn down and give
me a porch which I could step on without breaking a leg.
My prayers were an-
swered. I landed a featured
part in a play called On The
Spot. It had a long and prof-
itable Broadway run. Other
plays followed. My luck was
in. The house began to take
on shape — not to mention
running water, a bathroom,
electric lights and an honest
to goodness furnace. The
three-holer was sent anony-
mously to the Smithsonian
institute. Gone was the appearance of Tobacco Road for my
home had finally reached the stage of livability where it
deserved a name.
Americans have never as a race been particularly gifted at
naming country places. Dew-Drop Inn, Sotobed, Stillwood
Farm and Just-A-Wee House, were simply not my dish of tea.
Hearts Desire sounded too much like Noel Coward in a senti-
Analyzing the situation, my home is located in Little Britain.
Surrounding the house are gently rolling hills, what kind of
hills? Little Britain Hills? Great Britain Hills? Britain Hills?
Came dawn — Brittany Hills!
My daily travels to New York, sixty miles away, brought me
into contact with
hundreds of jaded
citizens who were
simply dying to
spend a week-end in
the country. By
means of transpor-
tation, they de-
scended on Brittany
Hills like a swarm
of grasshoppers. After gormandizing from my well-stocked
larder and giving my scant supply of liquor a hearty going oyer,
they all would incoherently ask me the same infernal question :
"What are you going to do with all the land?" The first few
times I heard it, I retained my poise, nonchalantly tossing out
a merry quip.
"What are you going to do with Central Park?" I would
After the thousandth
repetition of the question,
"What are you going to do
with all the land," I grew
tired saying again and
again that I was happy and
received a great deal of
pleasure from just looking
at all that land. Eventually
my friends' friends would
drop in with their friends
who did not even wait to be
introduced before they
shrieked gaily, "What are
you going to do with all that land?"
Before long, it seemed that even small children would stop
me on highways and byways and shrill "What are you going
to do with all that land?" I wandered the streets aimlessly
muttering to myself. I began to look haggard, my appetite was
gone, peculiar spots appeared in front of my eyes and my
general appearance was that of a trapped animal. Once, as I,
trod lonely and disconsolate through Central Park Zoo, I had
that one of the
toothily at me and
"Hey, bud, what are
you going to do with
all that land?"
At last, I realized
that I would either
have to submit to
the expensive hu-
miliation of psycho-
analysis or learn
something about farming.
Reluctantly, I visited neighboring truck farms and watched
the workers patiently going about their laborious tasks. They
bent over to pick spinach. They bent over to pick beans. They
bent over to pick onions. My back ached just from watching
them bending over. Being six feet one inch in height had never
bothered me before but now I saw that it was quite a stretch. I
concluded that I was not built for truck farming.
In the meantime my ever-
loving friends bombarded me
with books on how to raise
rabbits, goats, foxes, mink,
chickens and cows, the more I
read the more disinterested I
became until I stumbled on the
remarkable qualities of the
dairy cow. Of all the breeds of
dairy cattle raised in this
country, my admiration and
affection was won by the pure
bred Guernsey. Beautiful to
look at, the Guernsey has
large, gentle brown eyes, well-
set udders and a fawn and
white satin-smooth hide^ not
unlike Betty Grable. I became
interested in pure breds and they cost real money, a minimum
of six hundred dollars each. Being a perfectionist, I would never
attempt to own or manage a herd until I gained the necessary
knowledge to do the job well. I set out to learn dairy farming.
I read, studied and talked cows. To my amazement, I found
that they enjoyed breakfast at the ungodly hour of four A.M.
I was disconcerted to dis-
cover that it is much harder
to get milk from a cow than
it is to pour it out of a
bottle. The pleasant myth
of Ferdinand the bashful
bull was quickly dissipated,
when I saw how real bulls
behaved. Even a producer
has better manners.
My education in dairy
husbandry had now reached
a point where I was attending auction sales of pure bred cattle.
Watching a sale, I nodded approval of a cow and was not only
amazed but embarrassed when the auctioneer knocked down
the cow to me. He wilfully misinterpreted my nod for a bid. I
was now the owner of a cow. Determining to go whole hog or
none, I decided to buy lots of cows, when I realized my financial
position would not even permit me to buy a herd of guinea pigs.
In desperation, I thought — how can an actor make money when
he is not acting? I have
known a few luckless thes-
pians who in desperation
rang doorbells and tried to
sell Fuller brushes. Their
experiences with suburban
housewives were highly in-
teresting but distinctly sor-
did. I was spared a fate
worse than death when ru-
mors reached me that many
of my friends had struck
gold in Hollywood, Cali-
fornia. A pioneer at heart, I
made the trek to El Dorado.
Luck was with me — and
I landed a fat part in a pic-
ture called Washington Merry -Go-Round. Other pictures fol-
lowed and with them the temptation to buy a yacht, a mansion
in Beverly Hills, a small twenty-room shack at Palm Springs
and a beach house. Stifling temptation, I scurried out into the
country and revived my waning passion for cows. Between pic-
tures, I drove around the state, visiting cattle ranches and dis-
cussing the physiology, psy-
chology and breeding of
One day while driving
through the San Fernando
Valley my car stalled in
front of a turkey ranch.
The rancher very obligingly
offered to help me and to
make conversation, I asked,
"Are turkeys difficult to
raise?" He reacted as
though he had stepped on
a rattlesnake and held forth for some time.
"Turkeys are the damndest things that ever tried the
patience of mankind. They are beautiful to look at — fragile
as an orchid — stupid beyond belief — they stand in the rain
and drown — they are afraid of their own shadow — they are a
prey to every possible disease and their natural attitude toward
life is, to hell with it."
After this hysterical outburst, I retired from the scene
mumbling to myself, "That turkey grower was putting on an
act — he uses that pat speech to scare other people from going
into the turkey business. He's an
awful liar." To learn the truth, I read
up on turkeys and discovered — he
wasn't a liar. At last the day arrived
when I thought I had sufficient money
to return to Brittany Hills and lead
the life I wanted to lead. I was now
the captain of my ship — the master
of my soul. Assembling a herd of pure
bred Guernseys, supervising the work
of one hundred-odd acres, besides do-
ing my stint on various radio shows,
including Crime Doctor, The Shadow,
and Mr. District Attorney, kept me
On one of my thrice weekly jaunts
to New York to emote over the air-
ways, I met a friend who was in the
depths of despair. He was broke, fed
up with the city and wanted to get
Away From It All. My sympathy was
aroused, I tried to think of some way
to help him. I gently asked, "Do you
know anything about turkeys?" His
reply was not a sop to my professional pride. Looking me
squarely in the eye, he said, "If your last play wasn't a
turkey, I don't know a turkey when I see one." Having no
illusions concerning that particular play, I agreed that it was a
turkey — but added that I was not referring to turkey as used
in dramatic criticism. My remark was greeted with apathy, so
to rouse his interest I asked "What did your father always
bring home a day or two before Thanksgiving?" Without a
moment's hesitation, he replied, "Generally a beaut of a load."
Not wishing him to misjudge his sainted father, I explained,
"Many men became extremely depressed after making their
holiday purchase at the butchers. Therefore, it was the custom
to stop at the gin mill for a few morale builders before sur-
prising the startled family with the traditional Thanksgiving
gift. A few drinks would provide the necessary courage to open
the butcher's bag with a grand flourish and drag forth a
spavined, muscle-bound wretch that resembled a long-dead
American eagle. Whereupon father would probably proclaim,
"This is the Thanks-
My friend came
out of his lethargy
and screamed, "Oh,
that kind of turkey !
I hate it! It tastes
like sawdust! My
father used to pun-
_ - ^-**^ ^m ' ■ftf litwf\ a kicl by makm £ me
--^^ ■Ir.llR »,V>/ lull eat that crow meat."
Then he shot an-
other barb at me, "I
suppose the reason
why the Puritans
never smiled and al-
ways are pictured
grim and glum, was
due to the fact, that they had to eat turkey practically all of the
Now I was getting somewhere. I felt that all I had to do was
to convince him of the merits of the particular turkey I had in
mind and he would come along peacefully and go into the turkey
business. I talked turkey for hours, then invited him for din-
ner but took the precaution of passing up the turkey on the
menu and ordered two thick, rare filet mignons with sauce Ber-
naise. I wasn't taking any chances of having my sales talk
Every time I came to New York I would hunt him up and
give him the old pep talk on turkeys, hand him books on turkey
raising and put him through the ABC's of turkey farming.
Eventually the day arrived when he became convinced of the
following: The noble experiment would cost him nothing. I
would accept full responsibility, financial and otherwise, also
complete supervision of the embryonic venture. He would re-
ceive a salary until the project would pay its way. Then he
would be in the turkey business on his own. I had studied
turkeys for years and talked as if I knew something about
them. Since I am a perfectionist, the small setup would have
to be the last word scientifically. The turkeys produced would
have to be a special sort, unknown to the general public and
not sold in stores. My friends who had egged me on in my
farming venture would be the ones to eat these rare birds
and incidentally pay
I had great diffi-
culty rousing my
turkey rancher at
six A.M. He com-
plained that he
missed the noise of
the city and that
the owls and peepers
kept him awake all
night. I was champ-
ing at the bit, like
an old fire horse in
my anxiety to start building the four houses that were to
house four hundred turkeys. Once we were started my spirits
soared high but for some reason my friend was allergic to
everything in the country.
Hornets, wasps and bees, sensing his dislike of the great
outdoors, would periodically fly over in formation, swoop down
and thoroughly blitz any
exposed portion of his anat-
omy. Poison ivy and sumach
had a great antipathy to-
ward him. He had only to
walk by either and he would
swell up and turn green.
Hawks startled him — he
evidently mistook them for
buzzards searching for car-
rion. He swore he had been
attacked by a bear and
when I investigated, I dis-
covered that he had been
alarmed by a menacing
woodchuck. By now, I be-
gan to suspect that my
friend was not exactly a Frank Merriwell. But, optimist that
I am, I hoped for the best. One day I took him over to a turkey
farm and asked him to hold a torn turkey while I examined it.
He reacted as if I had asked him to stick his head into the
mouth of a man-eating lion.
Slowly I became convinced that I was going to be shoved
right into the turkey business. A couple of weeks later, just
two days before the four hundred poults (young turkeys) were
to arrive, I returned from the city and learned that he had
decamped — stating
that he hated the
country and hated
turkeys. Very likely
he hated me, too.
The majority of
the four hundred
young turkeys were
and my friends were
informed by letter
as to their being
friends' friends, told
their friends' friends, about the wonderful, rare, succulent
quality of Brittany Hills White Holland Turkeys. Today,
through the greatest advertising medium of the world, word
of mouth, I have the pleasure of shipping turkeys all over the
country to the great, the near great and to people that just
love the unusual.
During the war years when
acute labor problems arose, I,
like many other breeders, was
forced to dispose of my won-
derful herd of pure bred
Guernseys. I took as much
pride in them as Billy Rose
does in his show girls. I had
the pleasure of seeing them
placed on the National Dairy
Honor Roll plus the satisfac-
tion of knowing that the off-
spring of Brittany Hills
Guernseys are the best cows
on many a dairy farm today.
The four original turkey houses have grown to a miniature
city and the four hundred original turkeys have grown to
In the Newburgh News of November 27, 1946, I read with
pleasure a long front page article headed: "Arthur Vinton,
one of the nation's foremost producers of the national bird."
My remaining ambition is — when the years roll by and I
no longer have the spirit of the Barefoot Boy of Brittany Hills,
that I may at last sit on the porch and gracefully become —
THE SAGE OF BRITTANY HILLS
The staff at Brittany Hills know their business
Above, John M. Clement, Esq., is demonstrating the tech-
nique of judging Toms for breeding purposes. Being an expert,
he will tell you, "Eggs come from turkeys and after 28 days of
incubation, vice versa, turkeys come from eggs." Simple, isn't
it ? Young turkeys are called poults ; why, I don't know, neither
does my expert. Mr. Clement glibly informs visitors that poults
are raised in the 150-ft. brooder house, wherein a temperature
of 95 degrees is maintained. The same as New York City in
August. He prattles on — the little darlings must be taught to
eat and drink, otherwise they will perish before their allotted
time. Mr. Clement doesn't know yet, the only trick to know, to
successfully raise turkeys, is to keep them eating and drinking
but, as many have discovered to their dismay, it is quite a trick,
if you can do it.
HOW TO COOK
A Brittany Hills White Holland Turkey
Regardless of what you have read or
how you usually roast a turkey, follow my
directions and you will have a turkey
extraordinaire. These birds are different,
their very souls are different, hence they
require different cooking. Oh, by the way,
I thought you would like to know Helen
Hayes, one of the world's great actresses,
wrote me, "The turkeys have been simply
delicious and we thought of you with love
Is everybody paying attention? Is your
eye bright, your mind >clear, your hand
steady? Voila bien. One commences. Attendez!
1. Rinse the bird, dry it thoroughly inside and out. TakeVs teaspoon of
salt for each pound of turkey's weight and anoint the bird thoroughly
inside and out, rub the salt well in.
2. Oil the skin thoroughly with butter. (The very best butter, of course.)
3. Place enough dressing in the neck to give it a pleasing degree of
plumpness. Fill the cavity well, but not too well, with dressing. Do not
pack the dressing too tightly, as it will swell during roasting.
4. Truss the bird and set your oven at 350° F.
5. Place turkey BREAST DOWN in pan WITHOUT COVER and
leave oven closed for ONE HOUR. (By all means get a turkey rack, they
do a grand job.)
6. Open oven and cut trussing strings between drumsticks. This releases
the legs and makes for better cooking of the inner thighs, improves the
appearance of the bird on the platter and facilitates carving.
7. Next baste and repeat the basting every 30 MINUTES, no oftener
(and no peeking between
8. Ovens vary, therefore, it
is difficult to specify the exact
roasting time, but it should
approximate from 15 to 20
minutes per pound.
9. Half an hour before the
turkey is done, turn it over on
its back so as to brown the
10. When is the turkey
done? To test, move the leg by
grasping end bone. If the
drumstick-thigh joints break
or move easily, the turkey is
11. Following these direc-
tions will give you the most
delicious turkey you have ever
eaten and negligible shrink-
12. Do not sear! Do not
cover! Do not add water to
You can see work is really a pleasure at Brittany Hills
[L to R John M. Clement Sr, unknown, Arthur Vinton]
My Brittany Hills White Holland Turkeys are pure white
with a pedigree longer than an O'Neil trilogy. These snowy
thatched beauties are the result of years of scientific breeding
making them "The World's Finest Turkey." They pass their
brief lives (seven months at the most) in the above palatial
palaces. Their dainty feet never touch the mean and dusty
earth. Nothing but the choicest grains and milk ever enter their
pristine gullets. They have never known the dubious joys of
exercise, hence like executives, they bulge with succulent,
tender, unused muscles.
VISITORS WELCOME— I would be happy to have you visit
Brittany Hills but should you encounter a tall, barefooted, non-
descript looking individual, it will be wise to suggest that you
came to see the turkeys. I merely mention this because some-
times I have mistaken visitors for lightning rod salesmen and
Jehovah's Witnesses and nonchalantly informed them. "Mr.
Vinton is in New York."
This is a matter of individual preference and all tastes are not alike, as
Mrs. O'Leary so aptly learned when she kissed the cow, which in turn
kicked over the lantern and caused the Chicago fire.
BRITTANY HILLS OLD FASHIONED DRESSING
Oh ! I almost forgot, Lowell Thomas, the famous commentator, wrote,
"Turkeys arrived on time and were wonderful."
Dry Dressing (12 to 16 lb. bird)
4% quarts stale (not hard) diced bread, 1 tablespoon salt, % teaspoon
pepper, % cup minced celery, % cup minced onion, 3 tablespoons chopped
parsley, sage and thyme to taste, 1 cup butter. If giblets are to be used in
dressing, chop gizzard, liver and heart fine, place in skillet with onions and
celery and saute in butter for 5 minutes before adding to bread mixture.
Hon. Thomas E. Desmond, who is doing an outstanding job as New
York State Senator, wrote me: "Mrs. Desmond and myself consider
your turkeys the best we have ever tasted."
1% to 2 lbs. white break, soak in water, 2 finely chopped medium sized
onions, 2 whole eggs, 3 oz. butter, salt and pepper to taste. Chop gizzard
after removing fat, place in skillet to render, after rendering remove
residue, add butter, lean meat of gizzard, liver and heart chopped fine.
Pan fry on quick fire until liquid has evaporated, add onion and cook
about two minutes while stirring. Press water from bread, place in mixing
bowl, add fried giblets, onions and 2 eggs, salt, pepper and mix thoroughly
for proper seasoning.
Senator Ford rarely tells an old chestnut on "Can You Top This" but
he did say: "Your turkeys are here today and gone tomorrow, so I
am always looking forward to your next one."
% lb. shelled chestnuts, prepare as follows: Place chestnuts in cold
water to cover, bring to a boil and boil gently for five minutes, drain and
peel. If meats are not tender enough, drop in simmering salted water and
simmer until tender. Chop coarsely, add to either Dry or Moist Dressing.
Undoubtedly you have heard N.B.C. Symphony Orchestra with the
distinguished conductor, Dr. Frank Black, who writes: "I have been
very proud to recommend your turkeys to my friends."
1 pint or more of drained oysters, these may be chopped, left whole if
small, added raw or preheated in 2 tablespoons of butter, then added to
the Dry or Moist Dressing.
Claudia Morgan not only does a grand job starring in "The Thin
Man" over W C B S but also raises plenty of pedigreed pigs on her
farm, which in turn provide her with delectable hams, bacon and
sausage, however, Miss Morgan has been getting turkeys from me for
years and enthusiastically writes: "My friends are grateful for
recommending your wonderful birds."
% to 1 lb. sausage, break into small chunks and brown lightly, add to
Dry or Moist Dressing.
Cute little rascals, aren't they?
Although there are times they make se so whopping mad, I
could wring their dainty necks. My, my, what am I saying?
Wringing their necks is exactly what I must do — however re-
luctantly — whenever you gourmets crave a turkey broiler.
Weighing from five to six pounds, Brittany Hills White
Holland Turkey Broilers are heavy with succulent meat and are
truly the answer to a gourmet's prayer.
Serve these unusual birds prepared according to either my
recipe or your own and you will agree with me, that they are
the ultimate in the fine art of palate-pleasing.
Should you have a freezer, it would be wise to keep half a
dozen or more of these Gourmet Delights on hand, pending the
dreadful moment when those very important people arrive
Canadian Potato Dressing
(This dressing may startle you but you can take my word that M.
Gautier, owner of Harveys Restaurant, New York City, has been
eminently successful in serving this dressing with Brittany Hills
White Holland Turkeys.)
Newspaper people are realists and deal only in facts, so I was more
than pleased to receive the following from Vernon Brooks of the New
York World-Telegram: "Both Mr. Macneish and Mr. Lee Wood in our
office told me about the marvelous turkeys they had from you. I am
enclosing check and hope you can send me an 18-lb. turkey for Christ-
Saute 2 onions, add 3 lbs. ground pork (fry for a few minutes). Boil 2
lbs. potatoes, mash, add to onions and pork, season with salt, pepper,
cinnamon and cloves (ground), then add 2 cups bread crumbs, mix thor-
oughly. Baste with a little sherry and water.
BRITTANY HILLS WHITE HOLLAND TURKEY a la VINTON
(for 12 persons)
(Conceived by that master of the culinary art, M. Richard Piscetta,
owner of the French Chef Restaurant, Yonkers, New York.)
DO TRY THIS! Your guests will be in ecstasy and you will be order-
ing plenty of turkeys and undoubtedly will write me along the lines of
a note I received from John F. Royal, Vice President of National
Broadcasting Co.: "After having many of your turkeys, think it is
about time that I acknowledge, they are very, very wonderful."
One commences. ATTENDEZ!
To prepare bird of 12 to 15 lbs. rub well with shortening and season by
sprinkling with salt and pepper. Braise (if you do not have a deep brais-
ing pot, roast according to my directions, no dressing) , basting often with
celery, onion and carrots. When bird is cooked, remove from oven and set
aside to cool. When bird has cooled to a temperature to allow for slicing,
disjoint legs and split breast in lengthwise slices (starting from wing),
cut 6 generous pieces from each side. Set meat aside. While bird is cooling,
prior to slicing, prepare the following sauce: Approximately % lb. of
genuine Smithfield Virginia ham cut in thin strips (smoked ham if Smith-
field is not available). Select 1 lb. of small white mushroom buttons, wash
and cut these finely. Saute the ham in butter for 3 minutes over a brisk
fire, then add mushrooms and allow to simmer till mushrooms are almost
soft, then add 3 finely chopped onions, a pinch of paprika, % pint of dry
sherry (La Ina). Allow to reduce to about half its volume, then add 1 pint
of sour cream, salt and pepper to taste. Add % pint of sherry again, stir
briskly and immerse the 12 slices of turkey in sauce and allow the entire
mass to simmer for 5 minutes.
To prepare the garniture : Select 3 large yams that have been previously
boiled and slice lengthwise cuts approximately 1 inch in thickness. While
sauce is simmering, fry these slices in either deep fat or pan fry them in
shortening until they are a golden brown. Take 12 pineapple rings and
glace (glaze) with either sugar or honey.
To assemble dish : Place 1 slice of turkey upon 1 slice of yam, making
12 portions in all, upon large oval silver platter, then cover each portion
with the sauce and mushrooms by dividing equally, then add the garniture
of pineapple, securing same with toothpick skewer. Place platter in hot
oven for a few minutes and serve. Garnish platter to personal appeal and
with vegetable of personal taste. (Asparagus tips are suggested.)
THAT FRIENDLY PERSON
Millions listen to Aunt Jenny at
12:15 over C.B.S. Aunt Jenny made
me very proud when she sent me her
photograph and wrote: "Keep on rais-
ing turkeys like those you've been send-
ing me and you will be the undisputed
turkey king. I know you will be pleased
with my Spry recipes."
AUNT JENNY'S OWN OVEN DISH (Serves 4)
Place slices of cooked turkey in Spry-coated 10 x 6 baking dish and lay
6 stalks of cooked broccoli over it. Melt 3 tablespoons Spry in saucepan,
add 3 tablespoons flour stirred in with salt and pepper. Add 1 % cups milk
or thin cream gradually, stirring constantly and cook until thickened.
Add % cup grated cheese and heat until melted. Pour over turkey and
broccoli. Mix 1 cup soft bread crumbs with 2 tablespoons of butter and
sprinkle on top. Bake in moderate oven (350° F.) 25 to 30 minutes.
AUNT JENNY'S TURKEY CROQUETTES (Serves 6)
Melt 4 tablespoons Spry in top of double boiler, add 5 tablespoons flour,
1 teaspoon salt, % teaspoon pepper and Vi teaspoon paprika. Add 1 cup
of milk or turkey gravy and cook over hot water until thick and smooth,
stirring constantly. Add 2 cups cooked turkey, finely chopped, 1 table-
spoon chopped pimento, 1 tablespoon chopped parsley and 1 teaspoon
minced onion and blend. Spread mixture in shallow pan and chill until
stiff. Cut into rounds with biscuit cutter, roll in % cup sifted bread
crumbs, then in 1 egg, slightly beaten with 1 tablespoon of water, then
again in crumbs. Fry in hot Spry (375° F.) about 1% in. deep until brown.
Drain on absorbent paper.
AUNT JENNY'S TURKEY PATTIES (Makes 9 to 12)
Make these tender, flaky patty shells for serving creamed turkey and
use this same recipe for making turkey pie, turnovers and other pastry
Mix 2 cups sifted ALL-PURPOSE flour and 1 teaspoon salt. Measure
out % cup Spry.
Step 1 for Tenderness — Cut in about % of the Spry with pastry blender
or two knives until as fine as meal.
Step 2 for Flakiness — Cut in remaining Spry until size of large peas.
Sprinkle 4 tablespoons COLD water over different parts of mixture.
MIX thoroughly with fork until all particles cling together and form a
ball of dough. Roll dough V 8 inch thick and prick with fork. Cut in 5-inch
rounds and fit over outside of muffin pans, pinching into about 7 pleats.
Bake in very hot oven (450° F.) 10 to 15 minutes.
WHITE HOLLAND TURKEY a la VINTON, EN PAPILLOTTE
(For that dinner extraordinaire)
You, too, have probably had "Breakfast with Dorothy and Dick" over
WOR at 8:15 and rightly enjoyed this charming couples' sprightly
conversation. Dinner with Dorothy and Dick often includes Brittany
Hills White Holland Turkey as the piece de resistance: "Your beauti-
ful birds are always relished."
Prepare all as called for in recipe preceding, except in manner of
service. Secure 12 pieces of brown paper approximately 12 x 12. Fold
through center, cut as for cutting heart shape, grease well on both sides
with shortening. Place paper before you with folded edges to your left and
top of heart away from you, piace yam and turkey in center of right side
of heart. Pour sauce over same and garnish with pineapple, then fold left
side over right so that edges coincide, seal open edge by folding under the
open edge starting from the top. Now place the 12 papillottes on the silver
platter and put same in oven for 8 to 10 minutes. Remove from oven and
serve immediately. To open papillottes, insert sharp knife in folded side
and slit. Remove contents to sideboard or serving table and serve from
there on dinner plate.
("Nobody loves a Fat Man." This recipe is truly an epic and one that
Gourmets will really appreciate. Do try it and you will love Jack
Smart, "The Fat Man," whose adventures you probably follow on
W J Z 8 p.m. Friday, for concocting this one.)
Douglas V. Clarke, Editor of the Newburgh-Beacon News, certainly
dispelled the old bromide, "A Prophet is Without Honor, etc.," when
he wrote: "What a turkey! I realize now that you weren't kidding
when you said in your cooking pamphlet, 'Even their souls are
Dice enough stale Italian bread to fill cavities. Mix % lb. of good
sausage meat, 2 large chopped onions, poultry seasoning, salt and freshly
ground pepper to taste. Then add one quart can of apple sauce to mixture.
Set aside in a warm place until the bird is ready. Wash and dry the bird
thoroughly inside and out, rub both cavities with salt, pepper and Vz a
lemon. Stuff the bird, not too tightly to allow for swelling, and lace up
appertures. Now — take 1 lb. butter and enough flour, when mixed with
butter (melted) and water to cover the entire breast, topside legs and
wings about % in. thick. Be sure to set aside enough paste to cover tender
skin, that is exposed when the string trussing the legs are cut. Now — place
the blanketed bird on its back on a bed of pineapple slices in the roasting
pan. Put in a very hot oven (500°) for % hour, then take out, cut truss-
ing on legs and use the remaining paste on the exposed parts. Add 1
pint pineapple juice mixed with 1 pint warmed dark rum, place in oven
again, reducing heat to 400 degrees, and baste bird every 20 minutes
over paste and in any spots that might be exposed. When juice is reduced
to practically nothing, mix again the same amount of basting mixture and
continue the 20 minute interval basting until 45 minutes within the time
the bird will be done (according to the size of the bird). Then remove bird,
take off paste, using care not to peel the skin, then return to pan, add
liver, heart and gizzard which have been chopped and sauted in butter
and simmered in a little wine until tender. Return bird to oven, continue
cooking for the last 45 minutes with frequent basting. Take out the brown
beauty, place on a platter in warming oven, surrounded by the pineapple.
To make the gravy, add enough flour to thicken, being careful not to in-
clude the charred parts of the paste that may have stuck to the pan add
giblets; if gravy tastes a little sweet, add a little lemon juice to sharpen.
Now serve with the usual accoutrements and wait for the encomiums.
SLICED BRITTANY HILLS TURKEY ON BORDURE (for 10)
(Anthony Lagasi, Chef de Cuisine, Beverly Hotel, New York City.)
Many of those whose task is teaching the ABC's to New York's
teeming population are customers of mine, including Paul A. Ken-
nedy, Assist. Supt, Board of Education,- who wrote: "By a unani-
mous vote a panel of more or less hard-to-please judges voted that
the Brittany Hills White Holland Turkey was superlative."
Take a turkey about 10 lbs. and boil for iy 2 hours or until tender. When
cooked, slice the breast and second joint in very thin slices. Take 6 cups
of heavy cream, boil for 10 minutes, or until it is reduced to about half •
remove from fire and add 9 egg yolks and 6 oz. of melted sweet butter,
little by little until it thickens. When this is done add 6 tablespoons of
unsweetened whipped cream, season with salt and pepper and mix well.
To serve: Take a large platter and make a border of Duchesse potatoes
around the edge, place ten nice bunches of cooked broccoli in center of
platter, sprinkle with parmesan cheese and a few peeled muscat grapes,
then place the sliced turkey on top and spread with above sauce. Place on
the broiler to brown, sprinkle with sherry wine and serve.
TURKEY WINGS a la BRITTANY HILLS
Naturally, among my clientele there are many doctors and their
opinion coincides with Dr. C. Whitney Banks of New Rochelle, New
York, who writes: "I am more than anxious to have you know that
Mrs. Banks and I have never enjoyed more delicious turkeys."
If you feel your turkey is too large, remove wings by cutting through
the joint, place them in a pot and cover with broth or water, one small
onion, small bay leaf, one small carrot and season with salt and nutmeg.
Boil for about 40 minutes, remove wings, continue boiling until reduced
to half. Pan fry V z lb. of sliced mushrooms, when slightly brown sprinkle
with 1 teaspoon of flour and stir. Strain stock, let boil while stirring for
5 minutes. Add yolk of 1 egg mixed with V 2 cup of cream, remove from
fire and taste for seasoning. At the last, add a bit of finely chopped chives.
Can be served with rice or buttered noodles.
CREAMED TURKEY VIRGINIA STYLE (for 6)
This is a recipe that the old rebel, Senator Claghorn (who keeps the
nation laughing), enjoys and he told me: "That the only good thing
that ever came out of the North is your Brittany Hills White Holland
Turkeys, and that ain't a joke, son."
Cube 1 lb. of white and dark meat of turkey, add Ms lb. of sliced mush-
rooms, 1 heaping teaspoon of deviled ham or % lb. of Virginia ham cubed,
Vi pint of heavy cream, yolk of 1 egg and a jigger of sherry wine. Pan fry
mushrooms, add turkey, season with salt and pepper, stir well. Heat and
add the ham, then the cream, boil to reduce cream to about %. Mix yolk
of egg with sherry wine, remove turkey from the fire and add egg yolk.
Taste for seasoning. Serve with toast, hot biscuits, in patty shells, or on
rice or noodles.
TURKEY a la KING
Ben Grauer, who practically covers the globe reporting for N.B.C.,
wrote: "The turkeys were gloriously received and eaten to the last
Saute % lb. or 1 can mushrooms with 1 chopped green pepper in 5
tablespoons of butter until softened but not browned. Add 5 tablespoons
Hour, stir until well blended. Add 3 cups top milk or thin cream, stirring
constantly until thickened. Add 3 cups diced turkey and set over hot water.
Cream 2 tablespoons butter and stir in 3 egg yolks and seasoning, V 2
teaspoon scraped onion or juice, % cup sliced pimentoes, % teaspoon
paprika, % teaspoon salt. Add to the turkey mixture, stirring constantly
until the egg yolks are cooked. Add 1 tablespoon Worchestershire sauce
or 3 tablespoons of sherry wine before serving.
TURKEY a la NEWBURG (4 servings)
"Father like Son," Keenan Wynn is ably demonstrating that he, too,
is a grand comedian like his father, Ed, and they wrote: "Unques-
tionably the finest turkey we have ever tasted."
Cook 2 cups of fairly large pieces of turkey slowly for several minutes
in 4 tablespoons butter, V2 teaspoon salt, few grains cayenne pepper and
2 tablespoons Sherry or Madeira wine. If mushrooms are used add V2 cup
with the turkey. Add 1 cup cream and set over hot water to heat thor-
oughly. Beat 3 egg yolks and add 2 tablespoons wine, just before serving
to thicken hot mixture slightly. Cook few minutes longer to cook the egg.
Taste and add more seasoning if desired. Serve on hot toast and sprinkle
each serving with paprika.
CASSEROLE OF TURKEY AND NOODLES (about 6 cups)
Harry McNaughton and George Shelton discovered long ago that
"It Pays to Be Ignorant" but not when it comes to selecting turkeys,
as George Shelton wrote: "Your turkeys are certainly the orchid of
the turkey world"; and Harry McNaughton wrote: "It is the finest
bird I ever remember eating."
Cook 6 oz. package of noodles in rapidly boiling salted water. Drain.
Meanwhile saute 1 chopped green pepper in 3 tablespoons butter until
slightly softened, add 3 tablespoons Hour, V2 teaspoon salt and a few
grains of cayenne pepper and stir to blend thoroughly. Add lMs cups milk
and cook, stirring constantly until thickened throughout. Combine the
above ingredients with 1 to 2 cups diced turkey, Vi lb. cheese, chopped or
grated, 1 small can mushrooms, 4 hard boiled eggs, chopped or sliced.
Taste, add more seasoning if necessary. Place in greased casserole and
bake in moderate oven until a slight bubbling of the sauce, which indicates
TURKEY CURRY (6 servings)
Millions of turkeys are raised in the State of Maryland but I ship
many Brittany Hills White Holland Turkeys there, and among
my clientele is Mrs. C. C. Morgan of Chevy Chase, Maryland, who
wrote: "Turkeys are plentiful here but as you know they do not have
the rare quality of your birds."
Saute y 3 cup finely chopped onion, 1 medium to large apple (peeled and
diced), 1 large can of mushrooms, 3 cups diced turkey in 6 tablespoons
butter until onion and apple begin to turn transparent, about 10 to 15
minutes. Remove from heat and add % teaspoon salt, 3 tablespoons flour,
1 to 1% teaspoons curry powder and stir to blend thoroughly. Add 1%
cups turkey stock, top milk or cream, set over Are and cook until thickened
throughout. Set over hot water, cover and cook 15 minutes longer to blend
the flavors. Taste and add more seasoning if desired. Serve with hot
HAMPSHIRE HOUSE— Chef de Cuisine Maurice Lassauze
Cold Turkey Black Eye Suzie
Jack Dempsey, who is still a "real champ," wrote: "You've proved a
champ at raising turkeys. I am delighted with your success."
Parboil 8 large oysters, remove eye from each; drain; press lightly.
Cut 8 slices of white meat turkey in leaf shape; arrange on a round
platter; place an oyster on each slice. Prom a pint of aspic jelly take a
little ana melt it; with a pastry brush, spread jelly over turkey and
oyster; place in refrigerator.
Mix thoroughly V 2 pint of mayonnaise and 1 tablespoonful of thick
tomato paste. When ready to serve the dish, place mayonnaise in center of
platter, garnish the top with a ripe olive, making the "Black Eye Suzie."
Decorate border of platter with fine chopped aspic jelly.
SHERRY IVETHERLAND— Chef de Cuisine Theophile Kieffer
Fried Turkey Sandwich a la Kirkeby
The Kirkeby Hotels are among the finest in the United States and
A. S. Kirkeby, President, is one of the country's most progressive
hotel men. Naturally, I was delighted to receive permission to use
the top turkey recipes from the New York Kirkeby Hotels, Sherry
Netherlands, The Gotham, Hampshire House and the Warwick.
% cup cooked turkey, chopped Beaten egg
% cup rich cream cause, well Syrup or relishes, if desired
Dip slice of bread, cut in half, into well-beaten egg, spread with turkey,
mixed with the well-seasoned cream sauce, fry in butter till nicely
browned. Serve with maple syrup or other relishes if desired.
HAMPSHIRE HOUSE — Chef de Cuisine Maurice Lassauze
Tid-Bits of Turkey
Bert Lahr, that really funny comedian, made me smile (at the Lambs)
when he said: "Your turkeys are terrific! You're the only guy in
show business who can be proud of the turkeys you produce."
Mix 3 cups of fine diced turkey with 1 cup of thick cream sauce ; bring
to boiling; remove from fire; add 1 egg yolk; season with salt, pepper and
dash of nutmeg; cool off.
Have 1 pound of French pastry dough finished. Roll pastry dough out
in strip 1 V 2 to 3 inches wide by Vs inch thick ; put turkey mixture in center
of these strips; wet edges of dough; cover with another strip; let stand
in refrigerator for 10 minutes, then wash with egg; bake in oven at 350
degrees until brown and crisp. Cut in squares to serve hot.
THE WARWICK, N. Y. — Chef de Cuisine George Jeisenberg
Young Turkey Chipolata
George Crandall, Director of GBS Press Information, really handed
me an orchid when he wrote : "As one farmer to another, your turkeys
are the Creme de la Creme."
Grease a roasting pan and line it with 1 carrot, 1 onion and stalk of
celery; cut in M inch slices. Lay turkey thereon and place in oven to
roast for about 1 % hours. When vegetables are slightly browned, moisten
with 1 cup of dry sautern, and let reduce. Then fill up with 1 pint of good
veal gravy, and let the sauce smother to a good consistency. When done,
strain this gravy and add 12 small glazed carrots, 12 small glaced onions,
12 whole boiled and glazed chestnuts, 12 small cooked cocktail sausages,
and 4 oz. of salt pork cut in small strips, 1 inch long and % inch thick.
.Parboil the strips of pork before adding to the sauce. Rectify seasoning,
untruss the bird. Serve with sauce over, piping hot.
THE GOTHAM— Chef de Cuisine Miguel Parades
Baked Turkey Sandwich Maison D'Or
Claude Raines, who is also a farmer when he is not doing his chores
in Hollywood, wrote: "Your tremendous success raising incomparable
turkeys is an achievement you can be proud of."
(Serves 6 persons)
1 lb. sliced white and dark turkey meat 6 toast cut diagonally
First the sauce:
V4. lb. American cheese 2 tablespoons flour
1 pint light cream 3 oz. butter
3 egg yolks
Heat Dutter in saucepan, add flour, cook 10 minutes stirring occasion-
ally. Add cream, stirring constantly for 10 minutes. Add cheese, egg
yolks, dash of sherry, nutmeg, salt and pepper to taste. Cook for 5 min-
utes. Strain through cheese-cloth. Add 2 spoonsful of whipped cream.
Place 6 toasts on bake dish, then 3 slices of dark and 3 slices of white
meat. Spread your sauce over it. Bake in hot oven (350° F.) until golden
brown. Serve with garden peas or asparagus tips.
THE GOTHAM — Chef de Cuisine Miguel Parades
Minced Turkey en Casserole Doris
I certainly appreciate this note from busy Broadway actor-manager
Eddie Dowling: "My friends in Washington have been lavish in their
praise of the turkeys you shipped them."
(Serves 6 persons — using previously cooked turkey)
2% lbs. diced turkey, white and 6 wheat cakes
dark meat M lb. diced cooked ham
1 pint paprika sauce
First the sauce:
1 medium size onion, chopped 1 tablespoon paprika
1 clove of garlic 2 tablespoons flour
Few pieces of celery, leeks 2 cups chicken or beef stock
and carrot 2 tablespoons lard
Dash of mixed spices Vz cup cream
Place all vegetables chopped, into saucepan. Add lard, add spices — fry
for 5 minutes. Add flour, stirring constantly and cook for 5 more minutes.
Add stock — cook for 20 minutes, stirring occasionally. Strain through
cheese-cloth. Put back into saucepan; add turkey and ham and cream.
Season to taste. Bring to a boil. Serve en casserole topped with wheatcake.
DINDE AU VIN (12 lb. turkey for 8 persons)
(Turkey Stewed in wine) — A favorite of the Duchess of Windsor
Many in the service appreciate the succulent quality of Brittany Hills
White Holland Turkeys — including Major Clarence Worden, who
wrote: "The Thanksgiving Day bird was the finest I have ever eaten."
Disjoint bird as for saute, preferably in earthenware casserole; melt
Vz lb. butter. Dredge turkey in flour and sear in the hot butter. Add 2
slices of raw ham, fat removed, that has been diced, 18 to 20 small white
onions, 2 cloves of garlic finely chopped, a little thyme, 2 bay leaves, a
bouquet of parsley and several whole mushrooms (do not peel them), salt
and pepper to taste. Cook until everything is mixed. Pour over the turkey
4 oz. of brandy and blaze. Add 1 cupful of claret, cover the casserole, step
up heat and simmer until turkey is very tender. When cooked, if sauce is
not thick enough for your taste add little balls of butter mixed with flour
Cook this dish in the morning or a day before using, as reheating
enhances the flavor. Remove the bouquet before serving the dish in the
casserole. Serve large buttered croutons with this.
CRANBERRY ORANGE RELISH
I think the following from Mrs. James G. Rogers of New Canaan,
Conn., is clever: "Your Thanksgiving turkey was the most delicious
we have ever had in our house and its tender succulence reflected
clearly the happy hours it must have danced away on the wires at
Put 1 orange, rind and all, through food chopper. Blend with 1 can
jellied cranberry sauce or 1 jar whole cranberry sauce. Let stand several
hours and serve with meat. Makes approximately 2 cups relish.
Naturally, I ship turkeys all over the country and was pleased when
Conrad Nagel wrote from Hollywood: "As as raiser of turkeys you
stand supreme and along with the rest of humanity I beat a path to
your door to get more of 'The World's Finest Turkeys.' "
Wash bird and dry thoroughly. Brush with melted butter. Preheat
broiling compartment and rub rack with onion or garlic, place turkey on
rack, skin side down, sprinkle with salt and pepper. Place under heat,
highest part of bird not less than 4 inches from heat. Broil 45 minutes
to an hour, basting with butter and turning to brown on all sides. Garnish
with parsley and lemon slices.
These are a great delicacy and may be served hot or cold. Smoked turkey
can be used instead of fresh turkey in many recipes already outlined.
Remember it is very rich and must be sliced thin.
Those who have enjoyed these very different turkeys of mine volun-
tarily write and express their pleasure. This note from Steve Hanna-
gan; who knows the value of the written word, gives you the idea,
"Your turkeys are the best I have ever eaten."
Soften 2 packages of cream cheese, add 1 tablespoon minced chives and
2 teaspoons grated horseradish. Form into small rolls and wrap in very
thin slices of smoked turkey. Fasten with a toothpick and put a sprig of
watercress on end of each roll.
Saute small rounds of bread in butter. On each round place a small
piece of smoked turkey and garnish with sliced stuffed olives.
SMOKED TURKEY NESTS
Ivan Black has won many prizes for his publicity work so naturally
I was tickled when he wrote: "Your turkeys and epistles have given
me much delight and my family the best turkeys they have ever
For each serving allow V 2 cup of diced smoked turkey, % cup sauted
mushrooms. Arrange on a bed of freshly boiled noodles in an individual
serving dish, top with cream sauce made with the turkey stock, grate a
liberal sprinkling of sharp cheese over the top and cook 20 minutes in a
400° oven to brown the cheese and blend the flavors.
SMOKED TURKEY BREAST AU GRATIN
Ralph Bellamy, who is doing such a grand job in the Pulitzer Prize
play, "State of the Union," wrote: ""lour turkeys are really a Holly-
With a sharp knife strip the breast from a smoked turkey and divide
it as the grain of the meat suggests into 4 or 5 large pieces from each side.
Arrange them in baking dish. Then make a couple of cups of cream sauce,
using y 2 turkey stock and % thin cream, % cup cheese, melted in sauce.
Season with a teaspoon of Worcestershire and pour over the pieces of
turkey breast. Top with buttered crumbs and set in the oven long enough
GRILLED SMOKED TURKEY AND CHEESE
It is a grand feeling to have all my clientele look upon me as a friend.
As Robert Rochon, Manager of N.E.A. Service, Inc., wrote: "The
wonderful quality of your turkeys and the friendly way you do busi-
ness should make you the King of the turkey industry."
Between 2 slices of. well-browned toast put a slice of store cheese cut
to fit and a generous layer of smoked turkey. Slide into a hot oven long
enough to melt the cheese, and serve very hot. These are fine made at the
table on an electric grill.
THE WARWICK, New York — Chef de Cuisine George J. Eisenberg
Baked Smoked Turkey Shortcake
Whenever you listen to "The March of Time" you hear the distinctive
voice of Westbrook Van Vhorees, who writes : "My guests still raving
about your turkeys. Please put following names on your list of
Slice 4 oz. of mushrooms and saute lightly in 4 oz. of sweet butter;
sprinkle with 1 heaping tablespoon of flour, stir well to heat. To this add
y 2 pint boiling light cream and % pint chicken stock; let boil for about
10 minutes. Add slowly, stirring vigorously the yolks of 2 eggs diluted
with y 2 cup heavy cream and % cup of sherry wine ; take off the fire and
cool off a little, then add about 4 tablespoons of whipped unsweetened
cream; place your sliced turkey (white and dark meat) on corn bread, in
an earthenware baking dish; pour sauce over and bake under salamander
to a nice brown color.
Corn bread for shortcake:
3 teaspoons baking powder 1 tablespoon melted butter
y 2 cup corn meal % cup milk
1 cup flour 1 well-beaten egg
3 teaspoons sugar Bake for 25 minutes in 400°
V2 teaspoon salt oven
(After enjoying your Brittany Hills White Holland Turkey down to
the last morsel, climax your memory of the bird by making Turkey
Soup from the carcass.)
Roger Bower, who is responsible for many of the fine shows you hear
over W R wrote : "All the nice things people have written about
your super-plus turkeys are gross understatements."
Break up the turkey carcass, place in kettle with about 2 quarts of cold
water, sufficient to cover, add M» cup chopped onion, % cup chopped celery,
1 sprig of parsley, salt and pepper. Cover and simmer gently for 2 to 3
hours, ocassionally removing scum. Strain if desired, or can add diced
turkey meat, rice or barley.
SHERRY-NETHERLAND— Chef de Cusine Theophile Kieffer
Turkey Giblets and Barley Soup
Charles Paul (one of radio's noted musical conductors), who has had
turkeys from me for years, wrote: "Magniflque! Ausqezeichnet!
Molto bene! Muy bien! Underbar! It doesn't matter how you say it,
'The B.F.B. of Brittanv Hills' turkevs are toDs!'"
A few onions Water — 1 cup per person
The outside leaves of celery Turkey gizzard, heart and liver
A few carrots and leeks Turkey neck and wings
Small amount butter 1 cup barley
Salt and pepper to taste
Chop the onions, celery leaves, carrots and leeks. Let simmer in soup
kettle in the butter. Afer they have cooked a short time, chop the giblets
into small pieces and add to vegetables. When slightly cooked, add 1 cup
of water for each person to be served. Add the turkey neck and wings and
a cup of well-washed barley. Let cook about 1 hour.
Before serving remove neck and wings, take meat from bones and cut
into small pieces; then put back into soup. Serve very hot.
Everyone knows "dem bums," the Dodgers', home is in
Brooklyn, N. Y. But do you know it is also the home of one
of the World's Great Department Stores — Abraham & Strauss,
A new high in employer-employee relationship has been at-
tained by A&S. Ever mindful of the well-being of their em-
ployees, A&S serve the highest quality of food obtainable in
the employees' cafeteria. This, of course, includes Brittany
Hills White Holland Turkeys.
I was perfectly content to maintain and improve the Brittany
Hills high standards in fresh turkeys until you nagged me into
reluctant action with an increasing flood of letters. "Don't be
an old meanie — why don't you smoke your wonderful turkeys?"
"Brittany Hills White Holland Turkeys would be heavenly
smoked." After a few thousand letters like these, many of them
threatening, I finally gave up the struggle and undertook a
scientific study of the smoked turkey problem. I found that the
alleged secret of smoking turkeys is held so valuable that it is
even more closely guarded than the secrets of Oak Ridge, Ten-
nessee. However, after wading through the picturesque propa-
ganda of the advertising copywriters, I found :
1. The first step in producing excellent smoked turkeys is to
raise excellent turkeys. Since I raise the world's finest turkeys,
I already had a running start on other turkey smokers.
2. What actually goes into producing a good smoked turkey ?
The same things that go into producing good little girls —
namely: "Sugar and spice and everything nice." Naturally the
sugar, the spice, the herbs and the etceteras are all of the best
quality and all used with a generous hand.
3. Probing ancient records reveals apple wood is the ideal
wood to cook and smoke a turkey. Since Brittany Hills abounds
with apple trees, I not only get the much-needed exercise of
cutting down apple trees and sawing the wood into logs but I
also provide the fuel which gives a Brittany Hills White Holland
Turkey, not the burnt mahogany, just-back-from-Florida look,
but the luscious golden, honey colored appearance and flavor
which distinguishes Brittany Hills White Holland Smoked
If A timely warning to gourmets : Brittany Hills White Hol-
land Smoked Turkey is extremely rich — a little goes a long way.
Brittany Hills White Holland Tur-
keys are in a class by themselves and
are not to be compared to those pin
feathered, blue complexioned, iron
muscled, spavined wretches you'll see
dangling drearily on the butcher's
My incomparable turkeys weigh
from 8 to 30 lbs. Weights are com-
puted on the same basis as you pur-
chase turkeys in butcher shops. We
completely prepare them for the
oven, with nary a pin feather. I
could give Ripley and his "Believe
it or Not" an item — "Many butch-
ers purchase their personal turkeys
Discriminating Buyers are
Quality Buyers. Those who
have purchased turkeys from
me for years voluntarily at-
test that Brittany Hills white
Holland are not only "The
World's Finest Turkey" but
also the most economical to
THINGS EVERYONE SHOULD KNOW DEPARTMENT
Dear B. F. B. :
What size turkey should I order and how much will it cost?
Very truly yours,
Dear Gourmet :
Isn't it revolting that a pair of artistic souls like you and me
should have to discuss money? However (sigh), here goes . . .
* A Brittany Hills Fresh White Holland Turkey costs
seventy-five cents a pound.
* A Brittany Hills White Holland Turkey Broiler costs
one dollar a pound.
* A Brittany Hills White Holland Smoked Turkey,
cooked and ready to serve, costs one dollar and
fifty cents a pound.
Brittany Hills Smoked Turkeys are delivered free of charge
to any point in the United States or Canada.
Brittany Hills Fresh Turkeys and Broilers are delivered free
within a radius of three hundred miles of New York City. There
is a small delivery charge on turkeys delivered over greater
Holiday orders (Thanksgiving and Christmas) must be in
our hands a month in advance. And here's why : It takes many
long months of personal supervision (and I am finicky about it)
to train an employee in the proper care and handling of Brittany
Hills White Holland Turkeys. As the Holiday season approaches
we can not and will not rely on "extra help" to see us through —
therefore, the onrush of orders finds us often swamped and
overworked unless your orders arrive early. Since Brittany
Hills White Holland Turkeys are raised for consumption the
year 'round, they are available in the non-holiday times for
delivery within thirty-six hours. Brittany Hills White Holland
Turkeys make an ideal gift for any occasion, such as birthdays,
anniversaries and festive get-togethers. A bird a month is a
standing order with many of our customers. For your further
information: roasting turkeys weigh from eight to thirty
pounds. A small family would enjoy a bird weighing from ten
to sixteen pounds. Should you wish to entertain a large party,
twenty pounds and up would be perfect. Twenty pounds and
over are the usual gift weights. Broiler turkeys weigh between
five and six pounds each. Naturally there is plenty of meat on
these miniature works of art. Smoked Turkeys weigh from
seven to sixteen pounds net. Larger smoked turkeys are avail-
able on request. If I can not give you exact weight desired, you
will be billed for additional weight, if lesser weight is shipped,
naturally you will be refunded on the difference. It is well to
give a three-pound leeway either way when ordering. Example :
Fifteen to eighteen pounds.
You will be delighted, not only with these incomparable tur-
keys but also the beautiful manner in which they are packaged.
The only chore for you to perform, is to make your selection,
stating date desired and poundage and enclose your check in an
envelope addressed to :
Arthur R. Vinton
The Barefoot Boy of Brittany Hills
Rock Tavern, New York
P.S.: I will be delighted to have you open an account upon
receipt of satisfactory credit references.
Qua/itu tjdtfaacfo Quality
It is a great satisfaction to me,
that for years I have been en-
trusted with fulfilling the re-
quirements of these outstanding
firms with Brittany Hills White
Abraham & Straus, Inc., Brooklyn
Department Store — "Throughout
the years that you have supplied us
turkeys, you have maintained a con-
sistent high standard of quality."
Earl Benham Co., Inc. — "Each
year it's the same old pleasant
story. We receive glowing letters of
thanks from those who have re-
ceived your turkeys." — Earl Benham
Phil Brinn, Inc. — "You certainly
have built a better mouse trap. My
friends are very happy to have
learned about your amazing tur-
keys." — Phil Brinn
Container Corp. of America — "We
have enjoyed your turkeys for years
and their outstanding quality is the
answer to your phenomenal growth."
— R. B. Bennet
D. L. & W. Coal Co.— "Frankly
this is one of the few times when
the product not only lived up to ad-
vance notices but exceeded the fond-
est hopes of the press agent." —
C. M. Spencer, Adv. Mgr.
Frigid Freeze Sales — "Feel you
should know that we appreciate the
high quality of your turkeys and
your unfailing service." — F. Sharon
Hardy & Co. — "You are to be com-
mended for the superlative qual-
ity of your turkeys and your
friendly way of doing business." —
W. F. Webster
W. F. Hall Printing Co. — "Our
re-ordering turkeys from you for
years is ample proof as to what we
think of their
quality." — Harry
Knitown Togs Corp. — "Thought
you would like to know friends
that received your turkeys have
been lavish in their praise." —
K. A. Luther & Co. — "All our
friends and associates enjoyed the
delicious Brittany Hills Turkeys
again this year. I can think of noth-
ing but highest praise for them." —
K. A. Luther, Pres.
Philip Morris Co., Ltd. — "All the
people who received the turkeys
raved about the quality and attrac-
tive manner in which they were
packed." — T. F. Gannon, Vice-Pres.
George E. Stern Sales — "Friends
who received your wonderful tur-
keys have been highly enthusiastic
regarding same." — Geo. E. Stern
Tecla — "The turkeys you sent on
my behalf to various friends of
mine and their grateful acknowl-
edgment and enthusiasm of your
quality, has indeed been very grati-
fying to me." — Ben Blumenthal,
Tours — "Years ago we discovered
the incomparable quality of your
turkeys as gifts and you have never
failed us." — Archie Wilson
Warwick & Legler, Inc. — "Both
Paul Warwick and myself agree
with your claims that you have
'The World's Finest Turkey.' " —