Show P NO F Q n P 31 ZI 4 servo serve turkey goldencrown golden brown and juicy see recipes below thanksgiving T tips PS As the days bring with them that cooler than tha fall feeling as the frost gathers lightly on the pumpkin we instinctively know its time to talk of turkey and thanksgiving it if families gather at this season as Is the time honored custom want a regal bird done to fork ten berness der ness besides being golden brown and juicy around the bird want to assemble those foods that copp complement lement it best snowwhite snow white onions with a bland cream sauce to mask their sharp ness crisp green brussels sprouts savory with stock and bread bread crumbs and sweet potatoes of coursel course 1 to prepare the bird follow these three steps to achieving the feast stuffing trussing and roasting pretic dressing for aorl 10 0 pound turkey 3 cups cooked prunes I 1 small grated grate donlon onion I 1 cup celery 2 cups fried bread crumbs I 1 cup prune j aulca julca ice acup cup chopped 1 I pecans if desired 1 teaspoon nutmeg salt and pepper wash and soak the prunes prune cook them in waters water in which they were soaked until tender cool remove pits and chop fry onion andeel and celery in two tablespoons of fat until soft mix thoroughly with fried bread crumbs prunes prune juice pecans and seasonings season the neck and body cavity of the tha bird lightly fill neck with dressing asing and skin to the back bring wing tips onto back fill body cavity with dressing but do not pack it tightly skewer or fasten 61 opening ening to hold in the dressl dressing ng tle tie leg led ends down to the tall to roast the bird first grea sethe skin with melted or softened fat place the bird on a rack preast breast down in a shallow pan which is open if 11 the bird does not have havea a 1 generous layer of tat fat co cover ver with a tat moistened cloth that is large enough to go over the top and sides aides i roast in preheated oven set at proper temperature an 8 to 10 pound bird is set in a degree oven for 3 to avi 3 hours A turkey tour four pounds heavier requires the same temperature oven but is allowed tour four hours longer to cook for birds larger than 14 P pounds use a degree oven and add hour of cooking time tor for each tour four pounds A 20 pound bird tor for example will take uve five to six hours to roast do not add water or cover pan while roasting it if drippings droppings drip pings burn the oven is too hot it if the cloth covering the bird dries during cooking rem from tat fat at bottom of pan turn bird breast up when about 34 done remove cloth if more browni browning fig Is desired test for doneness loneness don eness when most meat feels soft this la 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 as bread braadt it makes the perfect bread tor for dried fruit sandwiches try cream cheese tor for the tha spread tn in place of butter if you want a special treat those apple pies YOU cant resist will be more so if t you roll some cheese into the crust and dont torget to brush the tops of t the th crust with milk li i you want that special f golden brown i i color aio oio rj 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 pie mints beverage 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 an all are coated pour in vt 14 cup strong chicken stock season with salt and pepper place in serving dish and cover with cup ol of coarsely rolled polled bread crumbs which have been browned in butter sweet potatoes serves 6 0 medium sweet potatoes va cup brown sugar 2 tablespoons able spoons butter or substitute 54 teaspoon nutmeg 4 teaspoon cinnamon cup water cup sliced brazil outs auts boll boil sweet potatoes until almost tender peel and cut in halt half place in shallow baking dish combine brown sugar butter spices and water bring to pour over potatoes sprinkle with brazil nuts bake in a moderate oven degrees tor for 30 minutes or cook in a heavy skillet on top of the stove basting frequently cranberry sherbet 2 cups sugar 2 cups water 1 quart cranberries juice of 1 lemons juice of 14 orange make a syrup of the sugar and ana water cooking five minutes after it starts to boll boil add the cranberries and cook until clear then run nm all this through ough a tine fine sieve cool coal and add the fruit juices freeze in refrigerator friger 1 ator trays this may be made the do day y before using chiffon pumpkin pie makes 9 inch pie pic 1 tablespoon unflavored gelatin 14 cup cold water IF teaspoons cinnamon yi teaspoon ginger teaspoon nutmeg I 1 1 teaspoon salt pup cup brown sugar cup milk 2 cups cooked pumpkin cup whipping cream vi 4 teaspoon vanilla I 1 9 inch crust soften the gelatin in water ado spices salt sugar and milk to pumpkin place in double boiler and heat beat to boiling point remove from heat add gelatin and stir until dissolved when cold 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 suga I 1 and V ya cup melted butter or substitute press in an even layer against sides and bottom of a nine itne inch pie plate released by features feature drop a few cubes or slices of carrots into fish chowder it adds color as well as flavor watermelon rind spiced oi of course Is a nice appetizer when wrapped in bacon and broiled cook your cereals with sk ft bit oj molasses tor for extra special flavor this also helps add iron to the diet have you ever tried creamed dried beef on nuffy baked pot potatoes potato atols eiT it makes a nice supper on busy bus wash days add a few peas tor for color If M youre 0 o inclined 4 |