Show cs qa at 11 ass nit am turkey pumpkin pie will vie for honors at thanksgiving table AS THE FROST gathers on the pumpkins its time to start making plans for the bountiful feast of thanksgiving heres an excellent opportunity for parading the colors of tall fall f T a as s well as the A fruits of harvest barvest smart homemakers W will I 1 I 1 I 1 plan the menu around simple I 1 foods part of which can be prepared a day or two before the day of thanksgiving then they too will be able to be thankful for planning which force them into the kitchen tor for the whole day with the menu ive planned tor for this special occasion you may c clean I 1 ean and stuff the turkey the day before refrigerate both bird and stuffing before putting together to avoid spoilage that leaves only the roasting to be done dane on thanksgiving either mincemeat or pumpkin pie may be prepared a day in advance chestnut chestnut stuffing for 16 pound bird vt pound butter I 1 pound impound chestnuts and chopped 3 quarts toasted bread cubes I 1 li va teaspoons salt acup 1 cup chopped celery y K cup chopped onion 2 tablespoons chopped parsley S teaspoon poultry seasoning I 1 lia ii cups hot water melt butter and add bread cubes sa salt it celery onion parsley chestnuts and seasoning mix thoroughly add hot water to moisten when bird Is stuffed estimate the weight of bird by adding 25 p percent C recent to the dressed weight so that total cooking time may be determined ter mined lay breast side down in a shallow baking pan ln in a V shaped rack bake uncovered at halt half the estimated baking time then breast up until the cooking is completed brush the skin lightly with unsalted f fat a t such as lard to prevent blistering it if desired c cover 0 v e r with a cheese c do lo 10 th t h lightly moistened with tat fat to prevent drying out remove the cloth during thelast the last half of the roasting period it if the bird Is not everdy evenly browned roast a 1016 10 16 pound bird 1820 18 20 minutes per pound glazed onion serves 8 10 3 dozen small white onions 3 tablespoons butter cup stock block or water salt and paprika 2 tablespoons sugar peel onions cook five minutes in boiling salted water drain thoroughly and turn into small baking dish with butter stock or water salt and paprika cover and bake in moderately hot oven hall half an hour then remove cover sprinkle with sugar and allow onions to brown Cran cranberries berried sweet potatoes serves 8 2 cups cranberries chopped 1 cup raisins lei j cup walnuts chopped I 1 tart apple peeled and sliced g q ij 0 I 1 J na the regal bird tender and brown from the oven should be placed on a platter large enough to hold it easily bright red crabapples crab apples in peach halves give it a lovely garnish LYNN SAYS heres how you can decorate holiday table if you have a gourd set this at the center of the table on a display of autumn leaves fill the gourd with fruits such as shining red apples tangerines tang erines bananas and grapes beautifully colored leaves can be used on the plates if you are arc ing chilled vegetable juice or fruit juice as a first course place leaf on plate and the glass of juice right on top of the leaf e 44 k pumpkin p pie DI alp appears t 1 table dressed up vi I 1 th U 1 cut from thin slices of 0 sf make a leaf pattern t tron rot board place 0 on is thin I 1 ff american cheese and ct S with sharp knife f 1 ab I thanksgiving G hot consomme with lem lenns 01 toast toasted d crackers roast turkey chestnut P peach crabapple ga gf vi Cran cranberries berried sweet pa pcs glazed onions perfection salad 0 refrigerator rolls custard pumpkin i mincemeat cu cushi t 9 beverage recipes given cup brown sugar 01 8 cooked sweet pot potation potatoe atoe combine all ingredients caption of sweet potatoes i well cut sweet pot potatoes atoe 1 ti and several remove tal tab i pulp from center of each L SC C serve pulp tor for later use li 5 u or as a vegetable fin feht potatoes with a cranden tl ture sprinkle with a ic 0 o brown sugar for a chiti aci place under broiler until i bubbling serve e at ai once II 11 perfection salad serves 8 9 2 tablespoons gelatin h cup cold water 2 cups boiling water V 14 cup mild vinegar 4 cup pineapple juice 54 cup sugar t 1 teaspoon salt scup 1 cup finely shredded t 7 2 cups finely diced dicea mel 3 tablespoons diced dicea PI aptt or red pepper K N I 1 soften gelatin five ins cold water add boiling 11 A stir until dissolved addi add T te pineapple juice I 1 sugar s r 1 in chill when almost set vegetables lightly turn it r wet individual 11 m i chill garnish wilt wit d mayonnaise M st custard pumpkin pi ft makes I 1 9 inch pie i su beggs 2 eggs slightly beate pr pa 2 cups cooked or cis pumpkin P pa G c cup sugar tb ln teaspoon salt 1 teaspoon cinnamon er CT c vt teaspoon ginger c 14 teaspoon cloves bi 1 evaporated 1111 row cups st g milk or light cream or 19 1 9 inch unbaked in shell t in combine eggs and P 0 blend mix sugar salt 4 and il it S ture evalon ev apon pour lilt 0 arf sh shelL 1 IL Bil hot bo t 0 ova of 15 awl n duce n ture to tin in aa dinue ba aba so minutes or until knife inice iiii W fi center com comes s out clean custard t makes make 9 1 0 9 inch P pr i ia 1 9 inch unbaked pawl 1 cups mincemeat of beggs 3 eggs slightly beaten of cf V cup sugar vt teaspoon sa salt it 2 cups milk li nutmeg chee cheese ae Y line a 9 inch pie pan 1 0 fluting edges spread C evenly over pastry coni comb sugar salt and M milk 1 n mincemeat springe 11 kle asi bake in a hot oven wol s R utes reduce heat to and bake SO 30 j CI if insert d b or until a knife e A ter c omes comes out clean with cheese y let the youngsters have baitt if ing place caros if yo a crowd in one orner corner mner of A have them r paint a int a 2 bro 0 or green red leat leaf or I 1 flower such as make tool platters is 14 possible for instance insa E platter should have ip 0 i t end of 0 wf tag either ley on y a row of fruits on either tt n 7 as crabapples crab apples sitting S L halves red jelly in pee P 7 v or cranberry jelly cut cra C apple slices |