OCR Text |
Show inf. Jlynn CkamMcM yc?y" - -X r y ' ' ' y 4v 1 Serve the Festive Bird Plump With Stuffing (See Recipes Below.). Day of Praise Now that the frost-nipped days have come and we've gathered the harvest, Thanks- lpfjlg giving time is rtyiLcfv 1 nere again- It asJd-B really is a Thanks-yST Thanks-yST giving, for a year ZJzLfft of Plenty if not of i jkjwfc 4 to be ceieDrated -Sgy with a dinner symbolic of the plenty of harvest. Your family will feel a deep and heartfelt satisfaction satisfac-tion if you place yellow-gold and deep crimson autumn leaves over the mantel, or provides a blazing fire and have bowls of lush colored grapes, crisp shelled nuts, blushing pears and apples within comfortable reach. The Bird Itself. Select tender chicken for roasting. Pick dry. Singe and take out pin feathers with tweezers. Cut around vent and make split almost to tip of breastbone. Insert hand and take out entrails carefully from back and sides. Pull out. Be sure lungs are removed. Push back skin of neck, and cut off neck close to body. Remove Re-move windpipe. Separate gizzard, heart and liver and cut away gall bladder which is attached to liver, being careful not to break it. Cut through gizzard and clean. Remove oil sack from tail. Wash outside with cold water. Wipe inside with damp cloth. Sprinkle Sprin-kle inside with -, salt and then stuff aRa loosely. Insert li toothpicks or met- he al pins across ji ll opening and lace J a U them with cord. 53 P lp Fold skin of neck II Jy J) Stover St-over back and fasten with toothpick. Fold wings . across back. Tie ends of legs together to-gether with a cord, then bring cord around tail and forward to tip of wings to tie. Rub skin with fat (un-salted) (un-salted) and place on roaster rack. Roast uncovered in a moderately slow oven (325-350 degrees) 30 minutes min-utes to the pound for a chicken under un-der 3M pounds, 22-25 minutes for a chicken over 4 pounds. Stuffing. (Makes 3 cups cup rice 3 cups boiling water Vx teaspoon salt cup fat H cup diced celery Vi cup chopped onion 5 cups oven-popped rice cereal 2 tablespoons minced parsley 1 tablespoon poultry seasoning teaspoon salt Vi cup stock Wash rice thoroughly in a sieve. Drain welL Add rice to boiling water wa-ter slowly as water continues to bubble. bub-ble. Boil rapidly about 20 minutes until rice is tender, then drain in sieve. Brown celery and onion in fat. Lynn Says: Speaking of Stuffings: The old-fashioned old-fashioned bread dressing is easily easi-ly adapted to many variations. Here is the basic idea: To IV2 pounds of dried bread cut in one-inch one-inch cubes add Vz to 1 cup melted butter, 1 teaspoon salt, Vi teaspoon tea-spoon white pepper, V cup minced onion, cooked but not browned, and 2 tablespoons of poultry dressing. Toss lightly and stuff fowl. If you like crisp celery tasty I dressing, add 2 cups finely chopped celery to the bread dressing. On the other hand, if you like the crispness of chestnuts, add 1 pound of chestnuts, chopped and cooked. Giblets go well with bread dressing, cook and chop and toss into bread dressing. Mushrooms are distinctive, if simply chopped and sauteed in butter and added to bread stuffing. Oysters make a tempting dressing. dress-ing. Use 1 pint, chopped and heated until edges curl in 3 tablespoons ta-blespoons butter. 1 I Thanksgiving Dinner Chilled Cranberry Juice Roast Chicken or Turkey With Rice Stuffing Baked Hubbard Squash Brussels Sprouts Yams With Oranges Apple Muffins Pickled Pears Cucumber Pickles Hot Mince (or Hot Apple Pie) Coffee Cider Milk Raisins ' Nuts Recipe Given Stir in rice and mix well. Crush oven-popped rice cereal into coarse crumbs, add parsley, seasonings and stock. Combine with rice and mix thoroughly. Yams With Oranges. (Serves 6) 2 to 3 pounds yams 2 oranges, peeled cup brown sugar 1 cups pineapple juice Peel raw potatoes and slice into buttered casserole. Lay sliced oranges or-anges between yam slices, sprinkle brown sugar over all, then add pineapple pine-apple juice. Bake in a moderate (350-degree) oven for 1 hour or until un-til tender. Brussels Sprouts. Cut off wilted leaves, leave whole, and wash thoroughly. Cook covered in a small amount of boiling, un-salted un-salted water for 10 to 15 minutes. Flavor with melted butter, salt, pepper pep-per and mix in cup chopped chestnuts. A hot muffin with the tang of fall these spicy apple muffins are guaranteed to whet the most listless if there be such on Thanksgiving day appetite: Apple Muffins. (Makes 20) 2'i cups sifted flour 3H teaspoons baking powder H teaspoon salt Vi teaspoon cinnamon teaspoon nutmeg 4 tablespoons shortening H cup sugar 1 egg, beaten 1 cup evaporated milk (undiluted) 1 cup finely chopped, raw apples Sift dry ingredients. Cream shortening short-ening and sugar, stir in egg and add flour alternately , with milk. Fold S in apples and fill kS22J!S!3 greased muffin 1 S -5 - tins almost full. J(OJjf Sprinkle tops of jP'VT ' t p Tl muffins with ad- S -" J Vsjj ditional sugar , ttl tl (about 2 tablespoons in all) mixed with a dash of cinnamon and nutmeg. nut-meg. Bake in a moderately hot (425-degree) oven 20 to 25 minutes. Busy homemakers like to use prepared, pre-pared, packaged or canned mincemeat mince-meat for pies, but there are still many of you, who I am sure will like putting up some right in your own kitchen. Here's how: Grandmother's Mincemeat Pie. 2 pounds beef neck 1 pound suet 4 pounds tart apples 4 cups sugar 2 pounds currants 3 pounds seedless raisins Yi pound citron, cut Juice and grated rind of 2 oranges Juice and rind of 3 lemons 1 pint cider 1 tablespoon salt 1 teaspoons nutmeg H teaspoon cinnamon H teaspoon mace Cook beef slowly in hot water for 3 hours. Cool and force through food chopper with suet and apples, using coarse grinder. Add remaining remain-ing ingredients, blending thoroughly. thorough-ly. Cook slowly one hour, then seal in sterilized jars. This makes 6 quarts. Line pie tin with pastry, then pour in mincemeat Top with criss-cross or lattice crust and bake in a hot oven 35 minutes. Lynn Chambers can tell you how to dress up your table for family dinner or festivities, give you menus for your parties or tell you how to balance your meals in accordance u-ith nutritional standards. Just write to her, explaining your problem, at tfeslcrn Newspaper Union, 210 South Desplaincs Street, Chicago, Illinois. Please enclose a stamped, self-addressed envelope for your anstcer. Released by Western Newspaper Union. |