Show td J- J JIt's iv Q a e nn 4 4 p 1 Its It's Roast Turkey Time Again See Recipe Below Time for Thanks The first peacetime Thanksgiving in America for several years can really be a thank thank- thankful thankful ful fU one It sees loved ones com corn coming comIng ing lug home to be with their families families families lies once more The family cup cup- cupboards cupboards boards though bare in inn almost n every other coun coun- country country try are full here a Yes it can cnn really be a thankful Thanksgiving Thanksgiving is a very homey sort of holiday Families and neigh neigh- neighbors neighbors neighbors bors gather and share their years year's harvest The food too is of the homey type Mr Turkey proud plump and bursting with good stuff stuff- stuffing stuffing stuffing ing crisp crackly cranberries hot fluffy rolls roUs relishes fresh from the cupboard in the cellar and of course the crowning touch pump pump- pumpkin pumpkin pumpkin kin pie shiny and plain or topped with whipped cream if you wish One of the nicest centerpieces for fora a Thanksgiving table is made of fruit There are rosy cheeked ap- ap apples ap apples p. p ples pIes hued golden-hued pears naming flaming or or- oranges oranges oranges anges all woven with strings of cranberry and clusters of grapes Yes pretty and good to eat tool An easy way to serve is to have cups of chilled cider in the living room before the serious business of dinner begins Dont Don't forget to pass crackers salted nuts and relishes with the first course Or if the weather is a mite chilly try hot cup- cup cupfuls cupfuls fuls fUs of tomato juice spiced up with witha a bit of lemon juice These will help break the ice and bring the folks to the table in a jovial mood How Dow to Prepare Turkey Singe the bird by holding over a flame name Remove pin feathers with knife e or tweezers Remove oil bag from tail If I internal organs have not been removed by the butcher make an opening carefully under one of the legs or at the vent and remove them carefully taking care that the gall bladder which lies near the liver is not broken The intestines Int stines gizzard and liver should all be removed together The lungs and kidneys which lie near the backbone must also be re re- re- re moved Clean the gizzard by cut cut- cutting cutting cutting ting through to the inner coat half halfway halfway halfway way around take off the outer coat and remove the bag which is inside The giblets which are the gizzard liver and heart should be washed carefully placed in cold water heat heat- heated heated heated ed quickly and cooked until tender Wash the bird thoroughly inside and out and rub the body cavity with salt before stuffing Fill lightly with dressing To truss the fowl this is done aft aft- after after after er stuffing tie end of skin of neck eck with string leaving two long ends to pull it over the back Turn wings back and legs to front close to body Draw string up on each side over legs cross it and tie legs down un un- under under un- un under der and around the tail Making the Dressing Dressings may be of any type to suit the individual taste but they should be packed into the body cavity cavity cavity ity lightly Allow one cup of stuff stuff- stuffing stuffing stuffing ing for each pound of turkey or chicken Bread Stuffing Makes 3 cups 4 cups cops dry bread cubes 3 tablespoons chopped onion 1 teaspoon salt salti i 4 teaspoon pepper pepper Sage or poultry dressing cup melted fat tat not Hot water or stock to moisten Combine bread onion and season season- ings Add fat and sufficient liquid to moisten about cup Oyster Dressing Add Add to 1 pint drained chopped oysters uncooked or heated in the fat of the above recipe Raisin Stuffing Add cup seed seed- seedless seedless seedless less raisins Celery Stuffing 1 H cups celery chopped should be added Roasting Time For a turkey weighing eight to ten pounds use a degree oven and roast the bird uncovered for 3 to 3 hours For a 10 to 14 pound bird use a degree degree oven and allow 3 to 4 hours For a larger bird 14 to I 18 pounds use a degree oven oven and allow 4 to 4 48 hours Onions Au Gratin Serves 6 G x Peel 3 cups small white onions and boil until almost tender in boil boil- boiling boiling boiling ing salted water Prepare 1 cups medium white sauce Place on on- onions onions onions ions in greased baking dish pour white sauce over them th m and cover with Vol cup grat grat- grated grated grated ed cheese and 3 tablespoons buttered bread crumbs Bake in a moderate oven about 10 minutes enough to heat through Brussels Sprouts Clean the sprouts and soak for 10 to 15 minutes in cold salted water Boil with a small amount of water until just barely tender and then add melted butter and salt and pepper Cooked chopped chestnuts may also be added before serving if desired Theres There's nothing quite like Ike a good pumpkin pie to finish off this dinner of dinners Now that whipped cream is back again the pie can cnn come to the table topped with glorious swirls of that luscious delicacy Or if you prefer make a meringue and flavor it with maple syrup and then spread on the pie and brown before serving Pumpkin Pie 2 cups cooked or canned pumpkin 1 cup up brown sugar 1 teaspoon cinnamon y cup cream creamY Yi Y teaspoon ginger Vi Y teaspoon salt 3 eggs 2 cups milk Mix all Mix all ingredients together in the order given Bake in a deep dish pie pic plate which has been lined with pastry When cool coo top with sweet sweet- sweetened sweetened sweetened ened whipped cream and sprinkle with chopped pecans no sed by western Newspaper Union |