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Show HOW TO CHOOSE CHRISTMAS TREES; AND HOW BEST TO ROAST TURKEY That decision snaking you do at the Christmas tree lot is pleasant, but not easy when you want to find the Ideal tree for your picture window. Any one can make use of the official U.S. grade standards to Judge whether a particular tree Is a good selection, say experts in the USDAs Consumer and Marketing Service. Grading ex-perta Judge a tree on its shape, cleanliness, freshness, density, and absence oT defects. Let these pointers be your guide when choosing a Christmas tree Look for a tree with uniform triangular taper. Check to see that it 1; free of weak, broken, Or unduly long branches or crooks in the stem, mu that it he. a will filled out appearance Shake or bounce the tree on procedure refrigerator, In the original wrap on a tray. Thle takes one to three THURSDAY, 016 ,1.ia ?! the needles are firmly attached. ?epen.dlns upn "ay If only a few needles drop, the tbe b'j'd- ,u blrd' atlu tree Is fresh and more likely to thavv run- retain Its needles throughout the watertight wrap under cold In cold or Immersed nlng watr holiday season In your home. Once home,' saw oft the butt water changing the water ft tly. This procedure require. an inch or end of the treo-ab-out to four hours for a small so above the original cut--so It to nine hours for can absoit water and stay fresh drd and ones. Never use warm the larger la:. per. water to thaw the bird. To prevent your tree from dry- - or -' fd la thawed, lng out and becoming a fire hasI cooked hold tmmeiftately. store water in and ard, stand it it In a cool, shady place, pro- - T.ur'j?y of a,1J Jemay be roast dry heat ferably outside, until time to de-corate. Leave it In water even cooking at low temperature. It no water, no searing, no after you decorate it, and locate no cover. and o"tlng, it away from radiators, fireplace, , A. J1.10 pn. wlt.h a ,r.ac TV set, or other heat sources. bird least high raises once-a-ye- '?nd I , ,, JV? , th pan- Turkey 1 out of he Juices and allowing H you are planning to coolf haa th HJJlvnroUnd turkey during the next few week, Wrd- roasting it here are some reminders to help you get the most from your pur- - j Always roast turkey In one (continuous cooking period. Low Lhiise. assure better flavor j temperatures sold are Turkeys and fresh. Most of them are' and appearance, less shrinkage found on the market frosen. They and less loss of Juice, range hi else from four to twenty- - j Here are the steps to follow: four pounds In sixe, and even ' 1. 'Preheat oven to 325 deg. F. larger. The bigger the bird the (slow.) better the buy since there Is a 2. Rinse, drain and dry the high proportion of meat to bone bird. Rub cavity lightly with salt weight on larger birds, Smaller if desired. Do not salt if bird Is birds, four to nine pounds offer to be stuffed, excellent varieties of cooking by1 3 if it Is to be stuffed, fill methods other than roasting. For1 wishbone area loosely with dress-mobig meals and buffets, the. lng and fasten neck skin to back with skewer. Fill body cavity large bird la the best buy, j To determine how much to buy, lightly (dressing tends to expand.) to one pound per eerr-'Ti- e allow or fasten drumsticks to tall, 'lng for the smaller birds, under 4 place turkey on rack in '12 lbs., and 14 to 14 pounds per shallow roasting pan. Brush skin serving for the larger birds. If a with butter or fat. If a roast j boneless turkey is selected, 14 to thermometer Is to be used, Insert 8 , pound per serving will be it so that the bulb is in the cenneeded. ter of the Inside thigh muscle or When purchasing your turkey, the thickest part of the breast look for the official grade mark. meat Be sure that the bulb does It appears In the form of a not touch bone. shield end la your assurance of 6. (Place in preheated oven. If the finest poultry available. All desired, baste or brush occasionquality. UB. Grade A poultry is ally with drippings or butter. s inspected poultry, however, is When turkey is done, nutritious and wholesome. cut the cord or band of skin at tall to release tbe legs and per Most of the turkeys purchas mlt the beat to reach the heavy-meate- d will be frozen, so will have to be part Cover with a loose thawed for stuffing. Thawing at tent of aluminum foil or hy a room temperature unwrapped Is fat moistened cloth over the legs and breast to prevent excessive browning. 6. Roast until done. , ready-to-coo- The report shows that of the es, and 228 local employees. 1356 nonfarm employees in SumIn Summit County, governmit County, a total of 335 were mental employment rose from Government employment working for some agency of gov- 340 In June, 1960, to 355 in June, amounted to 26.2 percent of the ernment This included 69 Fed- 1966, a 35 percent rise during total number of persons on eral employees, 58 state employe the period. payrolls in Summit County during June, 1966. This fact was shown in the latest Government Is Big Employer COALVILLE, UTAH DEC. 22, 1966 Approximate Ttmetable for Roasting Whole Turkey: Ready to cook weight pounds, 6 to 8; approx, time at 325 deg. F. hours, 3 to 3 : internal tern.! when done deg F, 180 to 185. 8 to 12, 3 3 to K. ISO to 185. 12 to 16, 1 la t 5li, ISO to 185. 16 to 20, 5 Vi to 614. ISO to 185. 20 to 24, 6 la to 7, ISO to 185.. This timetable is for completely thawed or fresh, stuffed birds placed in 325 deg. preheated oven. Time will be slightly less (1 to 3 minutes per pound) for unstuffed birds. There Is no substitute for a meat thermometer to tell when the turkey is done. The tempera-- 1 ture for the thermometer should be deg. F. If a thermometer Is not available the traditional donenesH test" is the test used by experienced cooks. This Is done by feeling or pressing the meat on the thickest part of tbe 180-1X- 5 six-ye- ar , j drumstick. When this heavy leg muscle feels soft when pressed between protected fingers and the drumstick moves easily up and down as the leg Joint gives read- ily or breaks, It Is done." Start the turkey resisting 30 to 40 minutes ahead of schedule. The extra time allows the meat to stand and absorb the Juices so that the bird is easier to carve. Next comes the serving . . . with nil else accomplished, all that Is left Is to serve tbe bird with elegance. k st Notice of Sale Notice is hereby given that the Board of Summit County Commissioners will offer for sale at Public Auction to the Highest Bidder for Cash . . . ! 1-- Jfave a v&tf two-third- Mfitof 1uUI Deans Coffee Shop jot a 2:00 am., Tuesday, Jan. 3, 1967 One Low-Bo- y THE FIRST NATIONAL BANK Trailer Said Trailer may lie seen and examined at-th- e MUUuff County Hoad Shed, Coalville, Utah. BOARD OP COUNTY COMMISSIONERS, Interest Compounded , REEI) IACE, County Clerk. Semi-Annual- ly Save with Safety FRIENDLY SERVICE SINCE 1905 Kamas Theatre Kamas, Utah FRIDAY, DEG. 23 A MONDAY DEC. 26 HOW TO STEAL A MILLION Peter OToole Audrey Hepburn FRIDAY, SATURDAY, SUNDAY A Jan. 1 Dec. 30-3- 1 SMITH NEVADA Steve McQueen - Karl Malden Brian Keith - Arthur Kennedy Suzanne Pleshette FRIDAY, JAN. 6 A SATURDAY, JAN. 7 HNMT Bmms BATMAN Adam West - Burt Ward FRIDAY, JAN. 13 A SATURDAY, JAN. 14 WALK, DONT RUN Summit Merc. Cary Grant - Samantha Eggar Jim Hutton nirrafl MILK m for the Young Artists Depict Christinas at Kennecott Trucks and shovels replaced the fabled reindeer, and the Bingham Canyon Mine substituted for the North Pole headquarters of Santa Claus when art students at Bingham and Cyprus High Schools depicted Christmas greetings from Utah Copper Division. The art classes from both high schools entered a competition to create posters or cards that would reflect their feelings of Christmas with copper production aspects as their backKen-necot- ts ground material. Boiurothoy Kennecott congratulates the contestants for their talent, for their imaginative choice of settings and for their sincere expression of a Merry Christinas to all residents of Utah. got thtir Vitality Quota ovary day. jUSimil mm mfleumH OFMWH Bennecott Copper Corporation Winne:sin the Bingham High School and Cyprus High School art classes competition follow : Sweepstakes winner, as shown above, Neil Passey of Cyprus High School, who also won the first award for his class; Ron Romrell, second, and Harold lingerer, third. Bingham High School, Paul Middlestadt, first; Gene Martinez, second, and Mary Gailey, third. James L. Headline, Director of the Salt Lake Art Center, was the judge. Utah Copper Division |