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Full text of "The Barefoot Boy of Brittany Hills"

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BRITTANY Hill* 




THE BAEEFOOT BOY 

OF 

BEITTANY HILLS 



by 
ARTHUR R. VINTON 



Illustrated by 
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 



Copyright 1947 

by 

Arthur R. Vinton 

Brittany Hills 

Rock Tavern, New York 



CONTENTS 



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. 

In short 

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 
be pleased. 

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. 



a. 
b. 



e. 
f. 



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. 



A.R.V. 




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. 
Tastefully arranged 
around the house 
was an assortment 
of tin cans, broken 
down hog-pens, de- 
crepit chicken 
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 tree. 

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- 
mental mood. 

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 
every possible 
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 

smirk urbanely. 

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 

an hallucination 
that one of the 
camels leered 
toothily at me and 
grunted softly, 
"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 




10 




<*k. 







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 




11 




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 
bossies. 

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 




12 



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 
fairly busy. 

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 




13 



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- 
giving turkey." 

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 
time." 

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 
ruined. 

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 




14 




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 
for them. 

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. 




15 




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 
successfully raised 
and my friends were 
informed by letter 
as to their being 
available. My 
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 
thousands annually. 







16 



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 




17 



V 4 



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. 



18 




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 
and gratitude." 

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 
times). 

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 
breast. 

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 
done. 

11. Following these direc- 
tions will give you the most 
delicious turkey you have ever 
eaten and negligible shrink- 
age. 

12. Do not sear! Do not 
cover! Do not add water to 
the pan! 




19 






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." 



20 



TURKEY DRESSINGS 

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. 

Moist Dressing 

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. 

Chestnut Dressing 

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. 

Oyster 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. 

Sausage 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. 



21 





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 
unannounced. 



22 



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- 
mas." 
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.) 



23 




THAT FRIENDLY PERSON 

AUNT JENNY 

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 
dishes. 

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. 



24 



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. 

GOURMET'S DELIGHT 

("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 
different.' " 
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. 



25 



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 
crunch." 



26 



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 

sufficient cooking. 

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 

bland rice. 



27 



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 

fine Butter 

% cup rich cream cause, well Syrup or relishes, if desired 

seasoned bread 
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, 



28 



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 



29 



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 
and stir. 

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 

Brittany Hills." 

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. 

BROILED TURKEY 

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. 

SMOKED TURKEY 

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. 

HORS D'OEUVRES 

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 

eaten." 

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. 



30 



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- 
wood production." 
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 
to brown. 
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 

enthusiasts." 

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 

TURKEY SOUP 

(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. 



31 



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, 
Inc. 

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. 



32 



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 
Turkeys. 

If A timely warning to gourmets : Brittany Hills White Hol- 
land Smoked Turkey is extremely rich — a little goes a long way. 



33 



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 
hooks. 





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 
from me." 



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 
serve. 




34 



THINGS EVERYONE SHOULD KNOW DEPARTMENT 

Dear B. F. B. : 

What size turkey should I order and how much will it cost? 

Very truly yours, 

Gourmet 

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 
distances. 

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 



35 



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. 



30 




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 
Holland Turkeys. 




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 
O'Connor 



quality." — Harry 



Knitown Togs Corp. — "Thought 
you would like to know friends 
that received your turkeys have 
been lavish in their praise." — 
Jerome Goldman 

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, 
Pres. 

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.' " — 
Tevis Huhn 



BRITTANY Hill*