Show I I LC A- A Ahr r. r n r J 1 PJ I. I 1 11 r l HO WU P b 11 l Cs if t s H I Ii f r Ii Jt w 1 I t A I f tm w M ii t i r M r s v 9 f ry t V VJ J i a Ae t A d 1 y r Serve Turkey Golden Brown and Juicy I See Recipes Below I Thanksgiving Tips As the days bring with them that than fall feeling as the frost gathers lightly on the pumpkin we instinctively know its it's time to talk of turkey and Thanksgiving If U families gather at this season as is the time-honored time c custom you'll want a regal regal regal re re- re- re gal bird that's done to ten fork besides being golden brown and Juicy Around the bird you'll want to assemble assemble as as- assemble those foods that complement it best- best white snow onions with a bland cream sauce to mask their sharpness sharpness sharp sharp- ness crisp green brussels sprouts savory with stock and bread breadcrumbs breadcrumbs breadcrumbs crumbs and sweet potatoes of course To prepare the bird follow these three steps to achieving the feast Stuffing trussing and roasting Prune Dressing For pound 10 turkey 3 cups cooked prunes 1 small grated onion 1 cup finely chopped celery 2 23 cups fried bread crumbs 1 cup prune juice J 14 cup chopped pecans if desired 1 teaspoon nutmeg Salt and pepper Wash and soak the prunes Cook them in water in which they were soaked until tender Cool remove pits and chop Fry onion and celery celery celery cel cel- ery 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 bird lightly Fill neck with dressing and skewer the neck skin to the back Bring wing tips onto back Fill body cavity with dressIng dressing dressing dress dress- ing but do not pack it tightly Skewer or fasten opening to hold holdin holdin holdin in the dressing Tie leg ends down downto to the tail To roast the bird first grease the skin with melted or softened fat Place the bird on ona ona ona a rack breast t C down in a shallow shallow shallow low pan which is open If U the bird does not have a afat generous layer of fat cover with witha a fat tat moistened cloth that Is large enough to go over the top and sides Roast in preheated oven set at proper temperature An 8 to 10 pound bird is set in a degree oven for 3 to 3 hours A turkey four pounds pounds' heavier requires requires requires re re- re- re quires the same temperature oven but is allowed four hours longer to cook For birds larger than 14 pounds use a degree oven and add hour of cooking time for each four pounds A pound 20 bird for lor example will take five floe to six hours to roast Do not add water yater or cover pan while roasting If U drippings burn the oven is too hot If U the cloth c covering vering the bird dries during cooking cooking cooking cook cook- ing from fat fat at Rt bottom of pan Turn bird breast up when about done Remove cloth if it more browning is desired Test for doneness when meat feels soft This is done by pressing the thickest part of the drumstick with fingers The leg Joint also should move readily when turkey is done I Thanksgiving Menu Mena Cream of Mushroom Soup Roast Turkey Prune Dressing Sweet Potatoes Creamed Onions Brussels Sprouts Cranberry Sherbet Olives Celery Mixed Pickles Hot Rolls Ch Chiffon lon 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 Oame with two tablespoons of melted butter tossing until all are coated Pour in cup strong chicken stock season with salt and pepper Place in serving serving serving ing dish and cover with i h cup of coarsely rolled bread crumbs which have b been en browned in butter Sweet Potatoes Serves 6 6 medium sweet potatoes M cup brown sugar 2 tablespoons butter or substitute H 4 teaspoon nutmeg 34 teaspoon cinnamon V 14 cup water Vt 4 cup sliced brazil nuts BUts Boil sweet potatoes until almost tender peel and cut in half halt Place in shallow baking dish Combine brown sugar butter spices am and water Bring to a boil boll Pour over potatoes sprinkle with brazil nuts Bake In a moderate oven degrees degrees degrees de de- de- de grees 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 l lemons Juice of Vt orange Make a syrup of the sugar anc and water cooking five minutes s after I it starts to boil Add the cranberries and cook until clear then run althis all al this through a fine tine sieve Cool anc and add the fruit Juices Freeze in refrigerator refrigerator refrigerator re re- re- re trays This may be made the day before using Chiffon Pumpkin Pie Pic Makes inch 9 pie 1 tablespoon unflavored gelatin M 14 cup cold water 1 4 teaspoons cinnamon Y 34 teaspoon ginger Ji 4 teaspoon nutmeg 1 teaspoon salt K 14 cup brown sugar cup milk 2 cups cooked pumpkin Vt 14 cup whipping cream Vt 34 teaspoon vanilla 1 inch 9 crust Soften the gelatin in water Ado spices salt sugar and milk to pumpkin Place In double boiler boller and heat to boiling boiling boil boil- ing point Remove Remove Remove Re- Re move from heat add gelatin and stir until dis dis- solved When cold fold in whipped cream and vanilla Pour into crust crus and chill Sprinkle with crumbs from two graham crackers Crust To 12 finely Onely rolled grah graham m crackers add 2 tablespoons of su sugar ar arand and Vi i cup melted butter or or tute lute Press in an even layer against sides and bottom of ot a nine nine inch pie plate Released by Feature |