Show t m t- t if f Jw v M v J Choosing Bird for or Christ Christmas sl Dinned Dinne-d NOOSING a Christmas turkey I C CHOOSING of ot the right size this year will assure every guest plenty plenty plenty plen plen- ty of delicious meat and at the same time avoid the usual post- post Christmas series of ot turkey h hash meals according to Miss bless Annabelle Annabelle Anna- Anna belle beile Robinson associate in home economics education at nt the College of Agriculture University of Illi Illi- nois A general rule of the thumb Is to allow three fourths to a pound of dressed turkey turkey turkey tur tur- tur- tur key for each guest If U the bird birdis is to be served w wit with i t h dressing the 0 pound allowance allowance al alp al- al lowance probably ly will be ample If It there is no dressing more m 0 r e emea s mea meat will twIll be needed and the larger allowance 20 will ill be the est At the above G U ESTS rates a 15 pound 15 I I turkey will feed teed approximately 20 people while a pound 10 bird will be sufficient for tor 13 guests Since many families do donot donot donot not plan to have more than five or six at the Christmas table even smaller birds probably will be in demand However it usually is better better bet bet- ter to get a bird weighing at least ten p pounds 0 u n d s dressed sIn since c e smaller turkeys do not develop as fine a flavor Unless the size r of the turkey is a entirely out of proportion to the 1 3 number of dinner din din- ner nor guests enough will be bee beG beGU left e for tor or only ony one G GU U ESTS or two meals of at cold turkey Miss Robinson said Whether the turkey is chosen from the home flock or bought at ata a market it should be a fat plump bird and preferably a young one I The skin should be smooth and clean and the breast st and thighs plump and meaty The bird should be reasonably fat tat since the fat Cat im im- a better flavor and prevents the dry tasteless flavor common to turkeys in poor flesh I. I A |