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Show I Mfc-.viiW v V. f Jvi -A Via junta. ftavAiWtAtf.w fir- rW 'rtf - Turkey, Pumpkin Pie Will Vie for Honors At Thanksgiving Table AS THE FROST gathers on the pumpkins, it's time to start making mak-ing plans for the bountiful feast of Thanksgiving. Here's an excellent excel-lent opportunity for parading the colors of fall JJ?$,ilMA as well as the fMh fruits of har-J) har-J) vest. rS I y Smart ho'me-J ho'me-J makers will fp?te plan the menu ! around simple A fc,7 Ioods Part ot - which can be 7V prepared a day or two before the da of Thanksgiving. Then, they, too, will be able to be thankful thank-ful for planning which didn't force them into the kitchen for the whole day. With the menu I've planned for this special occasion, you may clean 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 on Thanksgiving. Thanksgiv-ing. Either mincemeat or pumpkin pie may be prepared a day in advance. Chestnut Stuffing (For 16-pound bird) H pound butter 1 pound chestnuts, cooked and chopped ' 3 quarts toasted bread cubes l'i teaspoons salt 1 cup chopped celery Vi cup chopped onion 2 tablespoons chopped parsley a teaspoon poultry seasoning season-ing cups hot water Melt butter, and add bread cubes, salt, celery, onion, parsley, chestnuts chest-nuts and seasoning. Mix thoroughly. thorough-ly. Add hot water to moisten. When bird is stuffed, estimate the weight of bird by adding 25 percent to the dressed weight so that total cooking time may be determined. de-termined. Lay, breast side down, in Pumpkin pie appears at the table dressed up with leaves cut from thin slices of cheese. Make a leaf pattern from cardboard, card-board, place on thin slice of American cheese and cut out with sharp knife. THANKSGIVING DINNER Hot Consomme with Lemon Slice Toasted Crackers Roast Turkey 'Chestnut Stuffing Peach-Crabapple Garnish Cranberried Sweet Potatoes Glazed Onions Perfection Salad Refrigerator Rolls Custard Pumpkin or Mincemeat Custard Pie Beverage Recipes Given H cup brown sugar 8 cooked sweet potatoes Combine all ingredients, with exception ex-ception of sweet potatoes, and mix well. Cut sweet potatoes iri half and remove several tablespoons pulp from center of each hall. Reserve Re-serve pulp for later use in stuffing or as a vegetable. Fill hollowed potatoes with a cranberry mixture. mix-ture. Sprinkle with additional brown sugar for a shiny glaze. Place under broiler until hot and bubbling. Serve at once. Perfection Salad (Serves 8) 2 tablespoons gelatin H cup cold water 2 cups boiling water cup mild vinegar Yi cup pineapple juice V4 cup sugar 1 teaspoon salt a shallow baking pan, in a V-shaped rack. Bake uncovered at 325" half the estimated baking -time, then breast up until the cooking is completed. com-pleted. Brush the skin lightly with unsalted fat, r-Sfif sucn as lard, fiOxiS to prevent blis-'Vj&jQ blis-'Vj&jQ tering. If de-JJlif de-JJlif sired, cover tP- with a cheese- cloth, lightly fYjTJ moistened with jg i fat, to prevent drying out. Remove Re-move the cloth during the last half of the roasting period if the bird is not evenly browned. Roast a 10-16 pound bird 18-20 minutes per pound. Glazed Onions (Serves 8-10) 3 dozen small white onions 3 tablespoons butter cup stock or water Salt and paprika 2 tablespoons sugar Peel onions, cook five minutes in boiling salted water, drain thoroughly, thor-oughly, and turn into small baking dish with butter, stock or water, salt, and paprika. Cover and bake in moderately hot oven (375) half an hour; then remove cover, sprinkle with sugar, and allow onions to brown. "Cranberried Sweet Potatoes (Serves 8) 2 cups cranberries, chopped cup raisins H cup walnuts, chopped 1 tart apple, peeled and sliced 1 cup finely shredded cabbage 2 cups finely diced celery 3 tablespoons diced pimiento or red pepper Soften gelatin five minutes in cold water. Add boiling water and stir until dissolved. Add vinegar, pineapple juice, sugar and salt. Chill. When almost set, stir in vegetables lightly. Turn into previously pre-viously wet individual molds and chill. Unmold, garnish with lettuce, mayonnaise. Custard Pumpkin Pie (Makes 1 9-inch pie) 2 eggs, slightly beaten 2 cups, cooked or canned pumpkin cup sugar teaspoon salt 1 teaspoon cinnamon teaspoon ginger teaspoon cloves 1 cups evaporated milk, top milk, or light cream 1 9-inch unbaked pastry shell Combine eggs and pumpkin and blend. Mix sugar, salt, and spices and add to r$ Pipkin mix- KgrfthS I ture- BIend in 'MqW'V J evaporated milk. Pour into pastry ' sheU- Bake in a Mm not oven (425) pjy 15 minutes. Re- Krl duce tempera- ft.IjivL 'ure t0 moderate $&Jm&& 350o) and con- tinue baking 45 minutes or until knife inserted in center comes out clean. Mincemeat Custard Pie (Makes 1 9-inch pie) 1 9-inch unbaked pastry shell 1!4 cups mincemeat 3 eggs, slightly beaten cup sugar 'i teaspoon salt ' 2 cups milk Nutmeg Cheese Line a 9-inch pie pan with pastry, fluting edges. Spread mincemeal evenly over pastry. Combine eggs, sugar, salt and milk; pour ovei mincemeat. Sprinkle with nutmeg. Bake in a hot oven (450) for 15 minutes. min-utes. Reduce heat to moderate oven (350) and bake 30 minutes more, or until a knife inserted in the cen-ter cen-ter comes out clean. Serve warm with cheese. Let the youngsters have fun making mak-ing place cards if you're serving a crowd. In one corner of the card, have them paint a brown-yellow or green-red leaf or some fal flower such as chrysanthemum. Make food platters as pretty a; possible. For instance, the turkej platter should have sprigs of parsley pars-ley on either end of the plate. Rur a row of fruits on either side, suet as crabapples sitting in peacl halves, red jelly In pear halves or cranberry jelly cut-outs on pine apple slices. lit , . - " rrr s The regal bird, tender and brown from the oven should be placed on a platter large enough to hold It easily. Bright red crabapples in peach halves give it a lovely garnish. LYNN SAYS: Here's How You Can Decorate Holiday Table If you have a gourd, set this at the center of the table on a display dis-play of autumn leaves. Fill the gourd with fruits such as shining red apples, tangerines, bananas and grapes. Beautifully colored leaves can be used on the plates if you are serving serv-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. |