Fig. 193.
Fig. 195.
Fig. 197.
Potato Turkey
Select a small potato (Fig. 192), break off the ends of three burnt matches and force the longer portions into the potato, two to serve as legs, and one as a support (Fig. 193 ). Trace Fig. 194 on stiff brown pasteboard, an old box-lid will be the best thing to use, its surface being dull and almost the same in color as the potato. Cut out the tracing and mark eyes, mouth, and tuft on it with ink (Fig. 195 ). If you wish to have your turkey look extra fine, make wattles of red paper or cloth (Fig. 196 ); fold as in Fig. 197 , and paste the band-like upper portion over each side of the turkey’s neck, allowing the lower flaps to hang free (Fig. 198 ). Cut a slit in the potato (Fig. 192, A-A) and insert the head, pushing in the extension as far as the dotted line, or until it fits (Fig. 199). Make a small opening on each side of the turkey (Fig. 199, C) and stick in two curved feathers for wings. If you have only stiff feathers, choose two small ones, and with your forefinger and thumb bend the ribs (Fig. 200) until they are rounded enough to cling to the sides of the turkey. Use stiff feathers for the tail, first making holes in the turkey in which to insert them (Fig. 199). Push the feathers in securely, and should they stand up unevenly at varying heights, trim them carefully with scissors and the turkey will be finished (Fig. 201).
Fig. 199.