OCR Text |
Show Kitchencraft Keep a Healthy Budget for Thanksgiving By MBS. GAVN'OR MADDOX Turkey and all the fixln's and the family budget still In good health there's something to be thankful for. Mushroom broth, celery hearts, olives, roast turkey with rice and sausage stuffing, glblet gravy, acorn squash filled with vegetables, cranberry sauce, persimmon per-simmon salad, Indian pudding. Alaska, coffee, salted nuts, candied fruit peel, stuffed dates there's the menu, and it all comes within J6.85 to f7, according te slight variation In market prices, depending, depend-ing, on your neighborhood. That menu, price lists for the food end recipes were worked out exclusively for readers of this column col-umn by experts of the Great Atlantic At-lantic and Pacific Tea company. The prices will be about the same in any of the better chain stores In your locality. Mushroom Broth One-half tablespoon butter, "4 pound mushrooms, 3 cups water, 3 cans condensed consomme (fa cup sherry, If desired). Melt butter In saucepan, add ehopped mushrooms, cook a minute or two. Chopped canned mushrooms mush-rooms may be used Instead of fresh ones. Add water and simmer for 10 minutes. Add consomme; heat thoroughly. If sherry Is used, add Just before serving. Six servings. Rice and Sausage Stuffing For a 10-pound turkey. Two cups rice, 4 pound sausage meat, m teaspoons salt, teaspoon pepper, pep-per, 4 teaspoon poultry seasoning, IS tablespoons minced celery leaves, 1H tablespoons minced parsley leaves. Wash rice thoroughly, cook In boiling salted water until almost tender; drain, rinse and drain again. Cook sausage meat until slightly browned, stirring with a fork. Add seasonings; pour over well drained rice; mix thoroughly. Fill craw and lower part of turkey; do not park too tight. If turkey la stuffed the day before roasting, make sure that stuffing Is cold before filling turkey. Keep bird In refrigerator over night. Aeon Squash With Vegetables Three to 4 cups cooked vege- tables, 3 or 4 acorn squash, butter, salt pepper, 4Vs tablespoons butter, but-ter, tablespoons flour, 3 cups mslk. Any combination of vegetables which combine well in color and flavor may be used to fill the quash. Celery, carrots, onions and Brussels sprouts or string beans are good. Prepare vegetables: cook until tender but not mushy In boiling boil-ing salted water; drain. Wash and halve squash: remove seeds; dot with butter and season with salt and pepper. Place squash rut side up In skillets, skil-lets, add water to cover bottom of pane. Cover, cook until tender, about 30 minutes. Mske a white sauce by blending flour with melted melt-ed butter, add milk gradually; season and rook until thickened, stirring constantly. Add cooked vegetables, heat carefully: fill squash. Six to eight servings. Sundays Mean - Breakfast: Grapefruit, ham omelet oatmeal bread, orange , marmalade, coffee, milk-Dinner: milk-Dinner: Chicken pie, mashed potatoes, diced yellow turnips In browned butter, green beans, romalne and chicory salad, steamed raisin pudding, foamy sauce, coffee, milk. Supper: Creamed turkey on toast, vegetable salad, hot-biscuits. Jelly cake, tea, milk. |