OCR Text |
Show TWIT1 fff' W Thanksgiving on ths Farm! For most that's impossible, but the feeling is d there when you serve a big, in an deliriously turkey roasted way with cornbread stuffing and giblet gravy. Team it with all the delicious foods Grandmother used to make, and you've given your family a touch of the past, a taste of the homey Thanksgivings of years gone by. Actually, while me general flavor may be of that happy time on that farm, the turkey itself will be much better than the one broader-breasteGrandmother served n so more tender, cleaned and that it's at its easiest best when you get it. And even the method of preparation has been improved to give the most succulent finished product. Oven Roasted Turkey 1. To thaw . . . leave turkey in original bag and use one of the following three methods: a. No hurry Place on tray in 4 days. refrigerator b. Faster Place on tray at room tem1 perature ... hour per pound of turkey. c. Fastest Cover with cold water, water hour changing frequently. One-haof turkey. per pound Refrigerate or cook turkey as soon as thawed. If you plan to stuff turkey, do so just before roasting. Follow instructions on bag for commercially - stuffed turkeys. Refreezing uncooked turkey is not recommended. folks li there are any pumpkin eaters around your house and we'll bet there are you can surprise and broad-breaste- delight them with a spicy pumpkin torte in a wheat germ crust, an inexpensive yet luscious dessert. Spicy Pumpkin Torte In Wheat Germ Crust 1 cup wheat germ 1 cup finely crushed gingersnap crumbs Vt cup granulated sugar Vi cup butter or margarine, melted Combine all ingredients in bowl. Mix well. Press evenly on bottom and about 1 inches up sides of buttered spring-forpan. Bake at 350 degrees for about 5 minutes. Cool on rack. Spoon Spicy Pumpkin Filling into cooled crust. Refrigerate until firm, about 3 to 4 hours. Yield: servings. ed d, m . p W-- ft V ' y"' rL V M - T" -- fresh-froze- 8-- V Spicy Pumpkin Filling cup firmly packed light brown sugar 2 envelopes (2 tbsp.) unfavored gelatin 1 tsp. cinnamin Vi tsp. nutmeg Vz tsp. ginger Vi tsp. salt 1 cup milk 2 eggs, separated 1 can (1 lb.) solid pack pumpkin y cup granulated sugar 1 cup ( pint) whipping cream, whipped Additional whipped cream, optional Vi J o j ... lf Combine brown sugar, gelatin, spices and salt in medium saucepan. Stir well to blend. Add milk and beaten egg yolks. Mix well. Cook over low heat, stirring constantly until gelatin is dissolved and mixture is slightly thickened (about 5 minutes). Remove from heat. Stir in pumpkin. Blend well. Refrigerate about 30 minutes until mixture cools and begins to set. Beat egg whites until soft peaks form. Add granulated sugar gradually and continue to beat until stiff and glossy. Fold egg whites, then whipped cream into cooled pumpkin mixture. Srgw'w1Tr """""""" "" "" """ -- 3-- (See TRADITIONAL TURKEY, p. 23) """"g 1 I ' , " " M 'V ill , D ' At least one thing seems to have resisted the winds of change the traditional Holiday menu is just about the same today as it was back in Pilgrim days. And for good reason too. It would be pretty difficult to improve on a good meal of roast fowl, Louisiana yams, rolls and a cornucopia of cranberries, home-bake- ... ed d autumn fruits for Thanksgiving; a mulled punch and festive cookies, pies or cakes at Christmastime. (See GOLDENTAMS, p. 23) There's no such thing as "family hold back" on Thanksgiving Day for this is the family when grandparents, aunts, uncles and cousins are the honored guests, worthy of the best food you can china and linen. provide, served on Sunday-bes- t When you're planning your menu, remember that fresh, Thanksgiving's a great time for mushrooms canned or frozen. The traditioriil Thanksgiving menu represents a of heirloom favorites, but there's no law against adding a fresh new touch now and then like get-togeth- er cross-sectio- n (See MUSHROOMS ADD, p. 23) X ; It's easier than ever to bake delicious cakes for special occasion entertaining or just to please your family. A few subtle additions to a packaged cake mix u original. Walnut Torte is and, presto, a such It's cake. a spicy and light with just a just scattering of crunchy texture added. Its regal appearance comes from a lavish frosting of thawed frozen whipped topping (which may well be the answer to frosting many a favorite cake) and a circling of walnut halves around the top. made-by-yo- (See LAVISH. LUSCIOUS, p. 23) J |