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14 Creative and Clever Soaps

If you want to get a gift for someone who seems to have everything they need or want, here's a bit of advice. You should get them something they can use up! Or else get them something that's so different and creative that they'll treasure it anyway. The soaps on the list could fill both suggestions.

1. Beaker and Test Tube Soaps

The Mad Scientist Soaps Gift Set contains a beaker and a test tube. Order as many as you like and Meilin at Two Eggplants Company will ship you the colors and scents you prefer. The soaps pictured are scented with raspberries, mint, and orange, but you can get unscented or even custom smells and colors. If you look close, you'll see bubbles at the top of the "chemicals" in the containers! Perfect for a scientist (mad or not), a science geek, or a student.

2. Game of Foams

Is someone on your gift list a Game of Thrones fanatic? They'll be thrilled to get a hand-carved soap with a crest for their preferred clan, here called Game of Foams. The Soap of Stark features a grey wolf on winter white, and the Soap of Lannister features a golden lion on crimson. Your choice, from GeekSoap.

3. Rice Krispy Treats Soap

This looks tempting, but don't take a bite out of it! These Rice Krispies treats are soap made of vegan glycerin. Are they crunchy? I don't know! But they will get you clean.

4. Fingers Soap

Get your hands clean with finger soap! These disembodied fingers come in a set of four so you can use as little or as much as you need. Creepy, yes, but they'll certainly draw attention -and may even encourage the most reluctant kids to lather up in the bathtub!

5. Cinnamon Chai Soap

A cup of chai is so tasty and relaxing, but can be fattening if you don't limit yourself. Cinnamon chai soap is NOT fattening at all, and has that same delicious scent that will linger after your bath.

6. Christmas Ribbon Candy Soap

If you buy Christmas candy soap, you'll want to keep it for yourself, or give it early enough for the recipient to display before the holiday. Of course, no matter how impressed guests are with your artistic soap, they won't actually use it because it's too pretty. So what? Use it yourself or save it to put out again next year! Ribbon candy soap smells like Christmas candy and comes in a random variety of red, white, and greens stripes -just like the real thing!

7. Beer Soap

Brooklyn Brewery, a real beer brewery, offers Beer Soap in their gift shop. Yes, there's beer in it, your choice of lager, ale, or stout. Hey, if beer is good for a shampoo, it must be good for body soap, too!

8. My Poop Does Not Stink

Now, this proves that you can get soap in any shape whatsoever. Titled My Poop Does Not Stink, this soap should always be in the bathroom -not the kitchen! Hand made by Leeana Provan of LoveLeeSoaps. She has quite a selection of more conventional soaps, too, including many Christmas designs.

9. Hamburger Soap

It's pretty neat to have soap in the shape of a hamburger patty, two pieces of bun, a piece of lettuce and a slice of tomato! Stack your soap hamburger however you want. The bun is French bread scented, which makes sense, but the rest is ...wait for it... bacon scented! No, it doesn't make sense, but isn't it wonderful? Of course, if you have time for a custom order, you can get this burger in another scent.

10. Elements

What's your favorite element? A collection called In Your Element has a variety of soap bars featuring different element symbols. Shown is uranium, which glows in the dark. The elements are colored somewhat like the element it represents. The sodium bar contains salt for scrubbing! If you can't make up your mind, BubbleGenius also has bars with several elements on them, spelling out "foam" or "soap," or you can get a set of a dozen bars.

11. Periodic Table Soap

You can also get the entire periodic table in one bar of soap from Two Eggplants.

12. D20 Soap On A Rope

Soap on a rope has been a Christmas gift staple for men for well over a half-century. Make it more than useful to your favorite D&D geek in the shape of a D20 die! Next thing you know, he'll be rolling the soap to determine what body part to wash next. The die is handmade with the regulation 20 sides, and it smells good, too.

13. Caffeinated Soap

Invigorate yourself in the morning with caffeine-infused soap. Each bar is made of vegetable-based glycerin with peppermint scent and caffeine. If you make a bar last for a dozen showers, you should get 200 milligrams of caffeine per shower, which can be absorbed through your skin depending on how long you leave it on.

14. Dentures

Dentures soap might not be the best gift for an elderly person who 1. wears dentures and b. doesn't see very well. But for anyone else it should be perfectly safe -and funny! Cup not included.

But that's not all! See more unusual soaps in the previous posts 10 Strange and Wonderful Soaps, 8 Attention-grabbing Soaps, and 9 Odd and Unusual Soaps.

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25 Things You Didn't Know About Turkeys
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Most of us probably associate turkey with a sumptuous Thanksgiving spread, but there’s a lot more to the big bird than how delicious it is alongside your grandma’s famous cranberry sauce. Here are a few bits of knowledge you can drop over the dinner table—when you’re not fighting with your family over white meat or dark meat, that is.

1. THE NORTH AMERICAN WILD TURKEY POPULATION WAS ALMOST WIPED OUT.

Wild turkey
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Wild turkeys once roamed the continent en masse, but by the early 20th century, the entire U.S. population had been whittled down to a mere 30,000 due to hunting and the destruction of their woodland habitats. In the 1940s, many of the remaining birds were relocated to parts of the U.S. with recovering woodlands so the turkeys could repopulate. Despite these efforts, by 1973, there were still just 1.5 million wild turkeys in North America. Today, that number is up to about 6 million.

2. TURKEY APPENDAGES ARE LIKE MOOD RINGS.

Wild turkey
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The dangly appendage that hangs from the turkey’s forehead to the beak is called a snood. The piece that hangs from the chin is the wattle. These fleshy flaps can change color according to the turkey’s physical and mental health—when a male turkey (called a tom, of course) is trying to attract a mate, the snood and wattle turn bright red. If the turkey is scared, the appendages take on a blue tint. And if the turkey is ailing, they become very pale.

3. TURKEYS CAN FLY.

Wild turkey in flight
iStock

Well, domestic turkeys that are bred to be your Thanksgiving centerpiece can’t. They’re too heavy. But wild turkeys can, reportedly at speeds up to 55 miles per hour. Though they don’t go very far—usually less than 100 yards—wild turkeys are among the five largest flying birds in the world. They’re in good company: Others on the list include the swan and the albatross.

4. THEY CAN ALSO SWIM.

Wild turkey drinking water
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Turkeys don’t swim often, it seems, but they can, by tucking their wings in, spreading their tails, and kicking. In 1831, John James Audubon wrote, “I have been told by a friend that a person residing in Philadelphia had a hearty laugh on hearing that I had described the Wild Turkey as swimming for some distance, when it had accidentally fallen into the water. But be assured, kind reader, almost every species of land-bird is capable of swimming on such occasions, and you may easily satisfy yourself as to the accuracy of my statement by throwing a Turkey, a Common Fowl, or any other bird into the water.”

5. TURKEY POOP CAN TELL YOU A LOT.

A handler picking up turkey poop at the White House Turkey Pardon in 2013.

The next time you happen across turkey poop—which happens all the time, we know—take a closer look at it. If the droppings are shaped like a “J,” they were left there by a male turkey. Spiral-shaped poo? The culprit is female.

The citizens of Pilot Rock, Oregon, probably don’t much care about the shape of the stuff, but more about the quantity of it. Earlier this year, Pilot Rock turned to the Oregon Department of Fish and Wildlife (ODFW) for help combating a flock of 50 to 70 wild turkeys that would periodically invade the town, destroy gardens, perch in trees, and poop on pickup trucks. The ODFW offered several solutions, but as far as we know the turkeys still rule the roost at Pilot Rock.

6. TURKEY PROBABLY WASN'T ON THE PILGRIMS' MENU.

A recreation of the Pilgrims' first settlement
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Thanks to historical records, we know for sure that the Wampanoag brought deer, and the English brought fowl—likely ducks and geese.

7. BEN FRANKLIN DIDN'T REALLY WANT THE TURKEY TO BE OUR NATIONAL BIRD.

A drawing of Ben Franklin.
Getty / Hulton Archive / Handout

You may have heard that at least one of our Founding Fathers lobbied hard to make the turkey our national symbol instead of the noble bald eagle. That’s not quite true, but in a letter to his daughter, he did expound on the character of each, which may be where the rumor got started:

“For my own part I wish the Bald Eagle had not been chosen the Representative of our Country. He is a Bird of bad moral Character. He does not get his Living honestly. You may have seen him perched on some dead Tree near the River, where, too lazy to fish for himself, he watches the Labour of the Fishing Hawk; and when that diligent Bird has at length taken a Fish, and is bearing it to his Nest for the Support of his Mate and young Ones, the Bald Eagle pursues him and takes it from him.

“With all this injustice, he is never in good case but like those among men who live by sharping & robbing he is generally poor and often very lousy. Besides he is a rank coward: The little King Bird not bigger than a Sparrow attacks him boldly and drives him out of the district. He is therefore by no means a proper emblem for the brave and honest Cincinnati of America who have driven all the King birds from our country…

“I am on this account not displeased that the Figure is not known as a Bald Eagle, but looks more like a Turkey. For the Truth the Turkey is in Comparison a much more respectable Bird, and withal a true original Native of America… He is besides, though a little vain & silly, a Bird of Courage, and would not hesitate to attack a Grenadier of the British Guards who should presume to invade his Farm Yard with a red Coat on.”

8. ANOTHER TURKEY FAN: ALEXANDER HAMILTON.

Portrait of Alexander Hamilton
Wikimedia Commons // Public Domain

Yep, A. Ham liked turkey. In fact, he thought eating turkey was practically a god-given right, and once remarked that "No citizen of the U.S. shall refrain from turkey on Thanksgiving Day."

9. TEDDY ROOSEVELT BELIEVED THE BIRDS WERE CUNNING PREY.

Teddy Roosevelt on a hunting trip in Africa.
Getty / Hulton Archive / Stringer

Ol’ TR may have been accustomed to hunting big game, but wild turkeys held a special place in his heart. He believed they were every bit as challenging to hunt as deer. In his 1893 book Hunting Trips of a Ranchman and the Wilderness Hunter, he wrote, “The wild turkey really deserves a place beside the deer; to kill a wary old gobbler with the small-bore rifle, by fair still-hunting, is a triumph for the best sportsman.”

10. WILD TURKEYS HAVE BETTER VISION THAN YOU DO.

Close up of wild turkey's head
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Their fantastic vision is probably one reason Teddy Roosevelt found turkeys such a challenge to hunt. They can detect motion from many yards away, have vision three times greater than 20/20, and have peripheral vision of about 270 degrees. Ours, comparatively, is only 180. And although turkeys can’t see in 3D, they can see UVA light, which helps them better identify predators, prey, mates, and food.

11. THE TOP TURKEY-PRODUCING STATE MAY SURPRISE YOU.

Domesticated turkeys on a farm
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You may know Minnesota for producing Prince, the Mall of America, and Target. But we also have the Land of 10,000 Lakes to thank for our Thanksgiving turkeys. According to the Minnesota Turkey Growers Association, approximately 46-48 million turkeys are produced in Minnesota every year. In fact, it’s where the turkey that receives a presidential pardon hails from every year. Speaking of which ...

12. THE PRESIDENTIAL TURKEY PARDON MAY DATE BACK TO ABE LINCOLN.

President Barack Obama pardons a turkey in 2011.
Getty / Mark Wilson / Staff

Officially, the tradition of the sitting president of the United States pardoning his Thanksgiving turkey dates back to John F. Kennedy, who decided to let his gift from the National Turkey Federation off the hook. But he wasn't the first president to let a turkey go free: When Abraham Lincoln’s son Tad befriended one of the birds intended for Christmas dinner in 1863, kind-hearted Abe granted it a stay of execution.

13. THE FIRST TV DINNER MEAL: THANKSGIVING LEFTOVERS

Thanksgiving TV dinner
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In 1953, Swanson ended up with 10 train cars full of frozen turkeys—260 tons of them—when an overzealous buyer ordered too many turkeys for the holidays. Salesman Gerry Thomas solved the problem by ordering 5,000 aluminum trays and setting up an assembly line of workers to scoop dressing, peas, and sweet potatoes into the compartments. Slices of turkey rounded out the meal, which Swanson sold for 98 cents. The idea was a hit: The following year, 10 million turkey TV dinners were sold.

14. NATIONAL TURKEY LOVERS’ MONTH ISN’T WHEN YOU THINK.

Grilled meats on a silver tray
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Everyone eats turkey in November and December, so there’s not a lot of need for extra poultry promotion during those months. If you want to celebrate National Turkey Lovers’ Month, you’ll have to do it in June with some turkey brats and burgers on the grill.

15. THE TURKEY YOU’LL BE EATING IS PROBABLY ABOUT 18 WEEKS OLD.

Roasted turkey on a platter
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That’s how long it typically takes the birds to grow to maturity, which is when they’re usually slaughtered.

16. THERE WAS ALMOST A TURKEY SIDEKICK IN POCAHONTAS.

Loren Javier via Flickr // CC BY-ND 2.0

At one point, Disney thought Pocahontas needed a little comic relief, so they hired John Candy to voice a wisecracking woodland fowl named Red Feather. Sadly, Candy passed away while the logistics were being worked out, so animators dropped the turkey entirely and opted for a clever raccoon named Meeko.

17. NOT ALL TURKEYS GOBBLE.

Close up shot of a wild turkey
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If you hear a turkey making the distinctive noise we all associate with them, then you’re hearing a male communicating with his lady friends up to a mile away. Females make a clicking sound instead of a gobble.

18. IF YOU DON’T EAT TURKEY AT THANKSGIVING, YOU’RE IN THE MINORITY.

A black and white photo of a family gathering around the table as the mother brings in a turkey.
Getty / Evans / Stringer

According to the National Turkey Federation, 88 percent of Americans eat turkey at Thanksgiving.

19. TURKEY CRAVINGS CAUSED A SPIKE IN KFC SALES IN JAPAN.

A large Kentucky Fried Chicken sign
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When KFC opened its first stores in Japan in the 1970s, the company was surprised to find that sales soared during the holidays. The phenomenon stymied executives since most of Japan celebrates neither Thanksgiving nor Christmas. It was later discovered that foreigners craving holiday turkey had decided that KFC’s chicken was the next best thing. After the company figured this out, they played up the association with their “Kurisumasu ni wa kentakkii!” campaign—“Kentucky for Christmas.” It worked on tourists and locals alike, and today, Christmas Eve is still the highest-selling day for KFC Japan.

20. THERE IS PROPER TURKEY TERMINOLOGY.

A flock of turkeys on a farm with one staring directly into the camera.
Getty / Cate Gillon / Staff

You probably know that a group of turkeys is a flock, but they can also properly be called a “rafter.” And should you want to call baby turkeys something a little more precise, you can call them “poults.”

21. THE MAYA USED TURKEYS AS SACRIFICIAL OFFERINGS.

A Maya tripod plate featuring a bird
Los Angeles County Museum of Art via Wikimedia Commons // Public Domain

Archaeologists have found vases dating from 250-800 CE that have turkeys depicted on them. According to University of Wisconsin-Milwaukee art historian Andrea Stone, "turkeys were quintessential animals for feasting and for sacrificial offerings." The Maya even crafted tamales shaped like the birds.

22. DURING THE ‘70S, YOU COULD CALL JULIA CHILD FOR TURKEY ADVICE ON THANKSGIVING.

Julia Child in her kitchen in 1978
Lynn Gilbert via Wikimedia Commons // CC BY-SA 4.0

Even when she was at peak popularity, the famous chef refused to remove her phone number from public listings. According to friends, complete strangers would call Child on Thanksgiving to ask for advice on cooking the perfect turkey. Julia always answered the phone, and typically told callers whatever they needed to hear to get them to relax and enjoy the holiday. She even told some amateur cooks that turkey was best served cold anyway.

23. BIG BIRD IS A TURKEY.

Big Bird and Elmo at the Macy's Thanksgiving Day Parade.
Getty / Matthew Peyton / Stringer

Well, according to Sesame Street, he’s actually a canary—but his plumage makes him a turkey. The good people at American Plume & Fancy Feather provide Sesame Street with several thousand turkey feathers per costume to make sure Big Bird looks soft and fluffy.

24. THE BIRD IS NAMED AFTER THE COUNTRY.

Hagia Sophia in Istanbul, Turkey
iStock

But the whole thing was a mistake. Centuries ago, the English began to import a rather tasty bird, now known as a helmeted guinea fowl, from Madagascar. But they didn’t know it was from Africa. Because it was imported to Europe from merchants in Turkey, the English believed the birds were also Turkish.

Later, when the Spanish arrived in the New World, they discovered Meleagris gallopavo—the wild turkey. It was delicious, so they started importing it back to Europe. Europeans thought it tasted like the “turkey” guinea fowl they had been enjoying, so they called it the same thing.

25. WHAT, EXACTLY, IS DARK MEAT?

Roasted turkey legs on a piece of butcher paper
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It’s just a different type of muscle than white meat. White meat is the result of glycogen, which doesn't need much oxygen from the blood because the muscles it fuels only require short bursts of energy. Dark meat, however, is found on wings, thighs, and drumsticks—muscles that are used for long periods of time and require more sustainable energy. It’s made dark by the proteins that convert fat into energy.

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The White House Cook Book
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10 Odd Historical Hints for Preparing a Turkey
The White House Cook Book
The White House Cook Book

While making a full Thanksgiving spread today takes time, effort, and stress, it's a piece of cake compared to what people had to deal with before modern conveniences. Here are ten tips for cooking turkey the 18th- and 19th-century way that might seem a little strange today.

1. BURN THE HAIRS AND BREAK THE BREAST BONE.

Before the advent of the modern processed turkey—plucked clean, gutted, and rinsed, with gizzards and neck in a handy bag ready for making gravy—preparing the Thanksgiving turkey was not for the faint of heart. The Cook's Own Book by Mrs. N. K. M. Lee, published in 1832, gives a quick rundown of the steps:

To prepare a turkey for dressing, every plug is carefully picked out; and in drawing turkeys and fowls, care must be taken not to break the gall bag, nor the gut which joins the gizzard, as it is impossible to remove the bitterness of the one, or the grittiness of the other. The hairs are singed off with white paper; the leg-bone is broken close to the foot, and the sinews drawn out—a cloth is then put over the breast, and the bone flattened with a rolling-pin, the liver and gizzard, made delicately clean, are fastened into each pinion.

The breast bone was broken to give the turkey a rounder, fatter appearance. Today selective breeding has taken care of that, with modern birds weighing up to twice as much as the birds Lee would have worked with, giving them that desirable, Rubenesque form even before they make it to our kitchens.

2. USE BAKING SODA TO COUNTER BITTER GALL AND RIPE INTESTINE.

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The bitterness of gall, so ineradicable in 1832, was treatable by the time Marion Harland's Common Sense in the Household was published in 1884. The cure was the same thing that fixes pretty much every other household ill: a teaspoon of baking soda. Added to the next-to-last water rinse of the turkey cavity, baking soda could defunk even gall taint. The manufacturers who trademarked the Arm & Hammer line began selling bicarbonate of soda in 1846, so its deodorant properties were well-known four decades later.

Mind you, Marion Harland was appalled that such a step should even be necessary: 

There is no direr disgrace to our Northern markets than the practice of sending whole dead fowls to market. I have bought such from responsible poultry dealers, and found them uneatable, from having remained undrawn until the flavor of the craw and intestines had impregnated the whole body. [...] " But don't you know it actually poisons a fowl to lie so long undressed?" once exclaimed a Southern lady to me. "In our markets they are offered for sale ready picked and drawn, with the giblets—also cleaned—tucked under their wings."

3. AND 4. TWO HEART-BUSTING WAYS TO STUFF A TURKEY.

The White House Cook Book

Amelia Simmons' American Cookery, first published in 1796, was the first cookbook to embrace American cuisine as separate from British, with an emphasis on indigenous ingredients like turkey, corn, squash, and potatoes. It was so popular it was reprinted for 30 years under its own name and widely plagiarized under other names.

Ms. Simmons has two recommended turkey stuffings, the main difference being the saturated fat and the meat ingredient. No salted pork handy? Beef suet will do the trick.

Option 1: "Grate a wheat loaf, one quarter of a pound butter, one quarter of a pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer savory, parsley and sage, pepper and salt (if the pork be not sufficient,) fill the bird and sew up."

Option 2: "One pound soft wheat bread, 3 ounces beef suet, 3 eggs, a little sweet thyme, sweet marjoram, pepper and salt, and some add a gill of wine; fill the bird therewith and sew up."

A gill is a quarter of a pint, which leaves a lot of wine left in the bottle for the cook who is most certainly going to need it. 

5. TURKEY STUFFING THE FORCEMEAT WAY.

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Forcemeat is fat, meat, and seasonings ground together into a smooth emulsion. Nowadays we see it in the form of pâté, mousselines, liverwurst, sausages, Spam, Spam, hot dogs, and Spam. Susannah Carter tells us in the 1803 edition of The Frugal Housewife how to stuff a turkey with forcemeat:

A turkey when roasted, is generally stuffed in the craw with forc'd-meat, or the following stuffing: Take a pound of veal, as much grated bread, half a pound of suet cut and beat very fine, a little parsley, with a small matter of thyme, or savory, two cloves, half a nutmeg grated, a tea-spoonful of shred lemon-peel, a little pepper and salt, and the yolks of two eggs.

6. GIVE THE TURKEY AN ENGLISH FLAIR WITH "BREAD SAUCE IN A SAUCE TUREEN."

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According to Mrs. Lee in The Cook's Own Book, if you're going with a forcemeat stuffing, then you must serve the turkey with a classic English delicacy, "bread sauce in a sauce tureen."

Put a small tea-cupful of bread crumbs into a stewpan, pour on it as much milk as it will soak up, and a little more; or instead of the milk, take the giblets, head, neck, and legs, &c. of the poultry, &c. and stew them, and moisten the bread with this liquor; put it on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace; let it boil, then stir it well, and let it simmer till it is quite stiff, and then put to it about two table-spoonfuls of cream or melted butter, or a little good broth; take out the onion and pepper, and it is ready.

7. STUFF IT WITH MASHED POTATOES.

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If you're not into suet, forcemeat, or salt pork, you could always "boil and mash 3 pints potatoes, wet them with butter, add sweet herbs, pepper, salt, fill and roast" the turkey with that instead. Why have your buttery, smooth, golden mashed potatoes as a side when you could just cram as much of it as necessary to fill the cavity of your 20-pound bird? That way you wouldn't even have to add any gravy to the potatoes since they'd taste entirely like turkey already.

8. DON'T FORGET TO FROTH YOUR TURKEY!

The Frugal Housewife asserts that "when your fowls are thoroughly plump, and the smoke draws from the breast to the fire, you may be sure that they are very near done. Then baste them with butter; dust on a very little flour, and as soon as they have a good froth, serve them up."

Why would you want "a good froth" on your turkey, you ask? According to An Encyclopedia of Domestic Economy by Thomas Webster and Mrs. William Parkes, published in 1855, all meat should be "frothed" before serving "to plump up the skin of meat or poultry, by which the appearance of the joint is much improved."

If encasing the turkey you just spent hours roasting to crispy-skinned perfection in a foamy blond roux just before serving doesn't sound "much improved" to you, you can kick it up a notch with other dredges like "flour and grated bread," "sugar finely powdered, and mixed with pounded cinnamon and grated bread" or "fennel seed, corianders, cinnamon, and sugar, finely beaten, and mixed with grated bread." 

9. SERVE WITH "CRAMBERRIES" AND MANGOES ON THE SIDE.

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Amelia Simmons suggests turkey be served "with boiled onions and cramberry-sauce, mangoes, pickles or celery." I don't know why we decided to standardize the spelling of cranberry with an n, because cramberries is clearly the empirically superior word. As for the mangoes, they were introduced to Britain's American colonies in the 17th century and were pickled, since the fresh ones couldn't withstand the long journey from the tropics. By the time American Cookery was written, pickled mangoes were so widespread that "to mango" was another word for pickling, as you can see in Simmons' "To pickle or make Mangoes of Melons" recipe.

10. DON'T SERVE THE DRUMSTICKS!

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"There are two side bones by the wing, which may be cut off; as likewise the back and tower side-bones: but the best pieces are the breast, and the thighs after being divided from the drum-sticks."
A New System of Domestic Cookery by Maria Eliza Rundell, 1807.

"Do not help any one to the legs, or drum-sticks as they are called."
Directions For Cookery, In Its Various Branches by Miss Leslie, 1840.

"The prime parts of a fowl are the wings, breast, and merrythought. The legs, except of young fowls, are considered as coarse. The thigh part, when separated from the drumstick, is sometimes preferred by those who consider the whiter meat of the fowl as insipid."
An Encyclopedia of Domestic Economy by Thomas Webster and Mrs. William Parkes, 1855.

"The lower part of the leg (or drum-stick, as it is called) being hard, tough, and stringy is rarely ever helped to any one, but allowed to remain on the dish."
The White House Cook Book by F. L. Gillette and Hugo Ziemann, 1897.

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