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Show SATURDAY, NOVEMBER 17, 1951 THE JOURNAL Page 10 HOUSEHOLD MEMOS Thanksgiving Is the Time for Traditional Menus and T urkeys Are in the Spotlight DINNER Cream Oyster Soup Salted Nuts Bread Sticks Celery Sticks Roast Turkey Giblet Gravy Fluffy Poultry Dressing Toasted Croquettes Baked Squash Buttered Green Beans Cranberry Conserve Hot Rolls Pumpkin Pie with Whipped Cream and Toasted Pecans Beverage Recipes Given THANKSGIVING of What a world of happy relief your child gets whenever you rub warming, comforting Vicks VapoRub on his throat, chest and back. VapoRub brings such soothing relief because it starts right to work Instantly . . . 2 ways at once . . . V With its spe- cial medicinal vapors it PENE- TRATES to col- salt, pepper, brown sugar and lemon juice. Shape in balls around the marshmallows. Roll in crumbs and brown in a moderate (350F.) oven for 15 minutes. Or, dip In slightly beaten egg, then in crumbs and deep-fa- t fry. 1 1 Cranberry Conserve quart cranberries cup chopped raisins der irritated breath-Q.in- passages. g right at 2 And the same time, VapoRub actually STIMULATES the chest and back surfaces like a warming, com- forting poultice. even while your For hours child sleeps VapoRub keeps up this wonderful action. Often by morning the worst miseries of the cold are gone. Try it! relief-bringi- ng IF THERES MUCH COUGHING OR STUFFINESS... re...get deep-actilief in seconds with VapoRub in steam! 2 spoonfuls of Vicks VapoRub in vaporizer or bowl of boil on ing water as directed in the package. Every single breath relieves miserable coughing spasms and upper bronchial congestion ! 2 oranges, ground cups sugar Vi cup chopped walnuts Wash cranberries; cover with water, heat to boiling and simmer until tender. Put through sieve or food mill. Add chopped raisins and ground oranges. Cook over low heat for 10 minutes. Add sugar and simmer over low heat until thick. Stir in walnuts. Chill before serving or seal in hot sterile glasses. 3 Stuff the Turkey with Goodness (See Recipes below) THANKSGIVING is one time of the year when traditions and tradi- tional foods take the spotlight. ner on this big day wouldnt be Din- com- without turkey and the trimmings, like plete a favorite or suc- culent stuffing, cranberries in a relish, pumpkin and pie course, the of edi- own distinctive flavor. The corn-breamay be made in advance. d Sausage Cornbread Dressing (For 12 pound turkey) 1 pound pork sausage meat cup diced celery cup minced onion Vi cup chopped green pepper 2 teaspoons salt Vi teaspoon pepper 5 or 6 cups corn bread, 1 Vs crumbled ble centerpiece of nuts and fruits! 6 cups soft bread crumbs Most of us have a favorite stuffing 2 eggs, beaten recipe, one handed down in the 1 to V cups water family or one of our own varia Pan-fr- y .pork sausage meat tions to please the family. It may Cook Drain. celery and onion in be sausage, cornbread, strong on Vz cup sausage drippings for 5 minthe sage, celery or onion. No matter Add green pepper and seasonutes. what the source, however, Thanksings, mixing giving is the time to stuff the turComthoroughly. a with good stuffing. key, and bine with corn bread, bread AS WITH MOST very old recipes crumbs and with such definite character, sooner cooked sausage. or later the old recipes are modAdd beaten eggs. ernized and given changes which Sprinkle water make them more typical of todays over surface, food preferances. Here is the recipe stirring lightly, in its modern form which is unusuuntil dressing is ally fluffy and richly moist: of desired moistness. Stuff lightly into neck region Fluffy Poultry Dressing and body cavity of the bird. (For 2 pound turkey) 2 XA quarts fine bread crumbs 1 cup butter, chicken fat or Those with Scotch ancestry are substitute probably familiar with a Scotch OatVA cups quick, rolled oats, unmeal dressing, truly an heirloom cooked recipe. This recipe is 1 cup raisins still used in the old country as 1 cup chopped nutmeats well as many homes where tradi1 tablespoon poultry seasontions are cherished and carried over ing from generation to generation. 2 teaspoons salt Here is the unusual recipe with its Vs teaspoon pepper main ingredients, rolled oats, onions 1 teaspoon baking powder and sage. to 1 cup water Scotch Oatmeal Dressing Rub butter or chicken fat into (For 2 pound turkey) bread crumbs and toast in broiler 4 cups quick, rolled oats, unor hot (425F.) oven until golden cooked brown. Add rolled oats, raisins, 1 Vi cups butter or substitute 2 small onions, finely chopped seasonings and baking pow2 teaspoons salt der, mixing thoroughly. Sprinkle water over surface, stirring lightly Vt teaspoon pepper until dressing is of desired moistWt teaspoons sage ness. Stuff lightly into neck region Rub butter or substitute into and body cavity of the bird. Note: rolled oats until they just hold toMany delicious variations can be gether. Mix in onions, salt, pepper made by adding any of the follow- and sage. Stuff lightly into neck ing: sliced, cooked chestnuts, oys- region and body cavity of the bird ters, mushrooms or cooked sausage. LYNN SAYS: Plan to Have Delicious Turkey When you can move stick easily up and down, is cooked as necessary. the fleshy part of the the drumthe turkey Or, press drumstick, protecting the fingers with a cloth. If done, the meat feels soft. Its wise to salt the inside of the body, cavity before putting in the dressing so that the meat near the inside will have enough flavor, and so the stuffing will retain what salt it has. FOR THE FUTURE BUY U. S. DEFENSE BONDS If Peter Bun knots you op with Muscle, V,, - 3 Zt 1 is For giblet gravy, cook giblets until tender in water. Trim off any gristle, then dice fine. Add to gravy and season. Let the turkey stand for 20 to 30 minutes before carving to make the job easier. This gives the meat a chance to absorb the juices. Use a large enough platter for the bird when its to be carved. Limit the garnish to something simple so as not to handicap the carver. Do not add water or cover the bird during the roasting process. If you do, the result will be braised turkey rather than roast. When dinner is set for a certain time, start roasting the turkey a half an hour or so ahead of schedule to avoid delay at serving time. This allows time for longer cooking if necessary, time to make gravy, remove the trussing and arranging the bird on the platter. Have some good, smooth gravy with your turkey. Use 6 tablespoons of drippings with an equal amount of flour blended into it until smooth Then add slowly 4 cups liquid (water, milk or broth) and cook, stirring until thickened. Dont worry about extra stuffing! It can always be baked in a loaf 0 0 0 pan or casserole during the last HERE IS ONE interesting way half hour of cooking time. Baste ANOTHER TYPE of turkey dress- of with turkey dripping. preparing sweet potatoes for the in the which originated probably ing After the bird has browned you dinner: South has now become famous big Toasted Croquettes may wrap cheesecloth over the throughout the breast and drumsticks so they do not (Makes 6) grvJL qV country. This. brown too much during the remain2 cups mashed sweet potatoes too, s a Rght. 1 teaspoon salt ing cooking time. The cheesecloth fluffy d r e s s ing may be wrung out in melted fat. teaspoon pepper with a slightly 1 teaspoon brown sugar Moderate temperatures during crisp 1 teaspoon lemon juice I rorn t h e celery roasting are recommended as they 6 marshmallows do not shrink the bird, give a more anc I I green flake crumbs cereal l cup attractive appearanc- - and prevent per. The sau Blend sweet mashed potatoes with drying. sage is optional but it, too, adds its TS m - ' 10-1- . ' .. nflnr,av. Contains up old-fashion- ed 10-1- quick; RUBIN THE vsrzyii ORIGINAL BAUME rJJCSL ANALGESIQUE nut-meat- s, M sU texture iP' quireSquade YOU CANT ALW AVS TELL HOW MUCH WORK A MAN S DOING BY THE NUMBER OF MOTIONS HE my tea NiAKEs. I 1 3 - I |