Show I 1 lk 17 A aw L v W 01 serve turkey golden brown and juicy see recipes below thanksgiving tips As the days bring with them that cooler than fall feeling as the frost gathers lightly on the pumpkin we instinctively know it s time to talk of turkey and thanksgiving it if families gather at this season as Is the time honored custom you 11 want a re gal bird that s done to fork ten berness besides being golden brown and juicy around the bird you U 11 want to as those foods that complement it best snow now white onions with a bland cream sauce to mask their sharp ness wisp crisp green brussels sprouts savory with stock and bread crumbs and sweet potatoes of course to prepare the bird follow these three steps to achieving the feast stuffing trussing and roasting prune dressing 10 pound turkey 3 cups cooked prunes I 1 small grated onion 1 cup finely chopped celery 2 cups tried fried bread crumbs I 1 cup prune juice cup chopped pecans if desired 1 teaspoon nutmeg salt and pepper wash and soak the prunes cook them in water in which they were soaked until tender cool remove pits and chop fry onion and eel cel cry ery in two tablespoons of tat fat until soft mix thoroughly with fried bread crumbs prunes prune juice pecans and seasonings season the neck and body cavity of the bird lightly fill neck with dressing and skewer the neck skin to the back bring wing tips onto back fill body cavity with dress ing but do not pack it tightly skewer or fasten opening to hold in the dressing tie leg ends down to the tail to roast the bird first grease the skin with melted or softened fat place the bird on a rack breast down in a low pap o 0 which is open if the bird does not have a generous layer of tat fat cover with a tat fat moistened cloth that is large enough to go over the top and sides roast in preheated oven set at proper temperature an 8 to 10 pound bird is set in a degree oven tor for 3 to ay i hours A turkey four pounds heavier re quires the same temperature oven but is allowed tour four hours longer to cook for birds larger than 14 pounds use a degree oven and add vt hour of cooking time tor for each tour four pounds A 20 pound bird tor for example will take five to six hours to roast do not add water or cover pan while roasting if drippings burn the oven is too hot it if the cloth covering the bird dries during cook ing re moisten from tat fat rt bottom of pan turn bird breast up when about 34 A done remove cloth it if more browning Is desired test for doneness when meat feels soft this is done by pressing the thickest part of the drumstick with fingers the leg joint also should move readily when turkey is done LYNN SAYS try these tips for cold weather cooking ever use gingerbread a as bread it makes the perfect bread for dried fruit sandwiches try cream cheese for the spread in place of butter it if you want a special treat those apple pies you cant can t resist will be more so it if you roll some cheese into the crust and don t for or get to brush the tops of the crust with milk if you want tha that special golden brown color ta 51 thanksgiving menu cream of mushroom soup roast turkey prune dressing sweet potatoes creamed onions brussels sprouts cranberry sherbet olives celery mixed pickles hot rolls chiffon pumpkin apkin pie mints beverage I 1 recipes given savory brussels sprouts cook three pounds of carefully washed brussels sprouts until done in salted water drain and place in saucepan over low flame with two tablespoons of melted butter tossing until all are coated pour in vt cup strong chicken stock season with salt and pepper place in ing dish and cover with cup of coarsely rolled bread crumbs which have been browned in butter sweet potatoes serves 6 6 medium sweet potatoes cup brown sugar 2 tablespoons butter or substitute teaspoon nutmeg 14 teaspoon cinnamon va cup water 34 cup sliced brazil nuts boil sweet potatoes until almost tender peel and cut in half place in shallow baking dish combine brown sugar butter spices and water bring to a boil pour over potatoes sprinkle with brazil nuts bake in a moderate oven de grees for 30 minutes or cook in a heavy skillet on top of the stove basting frequently cranberry sherbet 2 cups sugar 2 cups water I 1 quart cranberries juice of ia 1 lemons juice of 34 orange make a syrup of the sugar and water cooking five minutes after it starts to boil add the cranberries and cook until cle clear ar then run all this through a fine sieve cool and add the fruit juices freeze in re friger ator trays this may be made the day before using chiffon pumpkin pie makes 9 inch pie I 1 tablespoon unflavored gelatin 24 cup cold water iya 1 teaspoons cinnamon va teaspoon ginger teaspoon nutmeg I 1 teaspoon salt cup brown sugar cup milk 2 cups cooked pumpkin cup whipping cream vt 31 teaspoon vanilla I 1 9 inch crust soften the gelatin in water ado spices salt sugar and milk to pumpkin place W in double boiler j and heat to boil ing point re move from heat add gelatin and stir until c dis it s solved when cold i told fold in whipped cream and vanilla pour into crust and chill sprinkle with crumbs from two graham crackers crust to 12 finely rolled graham crackers add 2 tablespoons of sugar and V ya cup melted butter or tute press in an even layer against sides and bottom of a nine inch pie plate released by feature features drop a few cubes or slices of car rots into fish chowder it adds color as well as flavor watermelon rind spiced ol 01 course is a nice appetizer when wrapped in bacon and broiled cook your cereals with a bit ol 01 molasses tor for extra special flavor this also helps add iron to the diet have you ever tried creamed dried beef on fluffy baked potatoes it makes a nice supper on busy bus wash days add a few peas tor for color if you re so inclined A |