45 minutes to -1 hour or un til the apples' are soft.-Baste' 2 or 3 times during the bak ing period. Serve* immediate ly as a garnish for the turkey. Vegetable .accompaniments . for your Thanksgiving* turk ey might be fluffy mashed po tatoes flavored with milk and butter; spoonfuls of turkey gravy being the natural top ping. Minted carrots provide color and round out the veg-' etable course, along with Pimiento Buttered - Cauli-, flower." Though fresh young* carrots are especially good just buttered and salted, Min ted carrots are sweet -and spicy in Just right propor tions for this - meal. MINTED'CARROTS ' 20 medium size fresh carrots 3 tablespoons butter IV2 teaspoons dried mint leaves 3 tablespoons, strained honey Peel cut Into thin rounds. Place in covered saucepan in a small amount "TRY" BUHRMAN'S Most Modern & Convenient PARKING DECK Enter from GRANT ST. Using either DUKE. OR LIME STREETS Next to Douglas Hotel and Western Auto Store Norman A. Buhrman, 228 North Duke Street "Try Our Bail Bond Service” a For the little ones, the holidays promise joyous trips to the grandparents .. . glorious hours of family love and warmth ... and tasty homemade cookies and candies and surprises galore. But how about Grandmother? Is she blessed with a flameless, auto matic electric range that lets her be with the family while everything from the turkey to the pumpkin pie cook to perfection? Make sure this holiday season provides the best for all the family. Get a flameless electric range from your dealer today. of salted water. Bring to a boil, lower heat and continue to cook 10 minutes; drain. Add butter, honey and mint leaves io carrots in saucepan. .Warm over medium - heat, stirring occasionally, until butter is melted and flavors are blended. Makes 8 serv ings. Cauliflower is a vegetable not too often included in the Holiday menu. Why, we will never know!* With a mild fla vored meat like turkey it adds a change of pace in the flavor of the meal. In this recipe, the fresh or frozen vegetable is cooked—not one minute too long then en hanced by butter and lightly seasoned with onion salt and -pimiento bits. PIMIENTO BUTTERED CAULIFLOWER Vs cup butter Vi cup chopped pimiento V 2 teaspoon onion salt V 2 teaspoon onion salt 3 10 oz. packages frozen cauliflower (or fresh cauli flower) to Grandmother's house we go A/ J S * \ *• j 4 s s 'N •. “I * s < W % < - " v s -.'l - iv " v»~f‘ * s V >// (C Melt butter; add pimiento and onion salt. Keep warm at least hour before serving time. Cook cauliflower accor ding to package directions; drain. Pour melted butter ov er cooked vegetables, toss ightly and serve immediate ly 8 servings. * * With your traditional tur key, team a Cranberry Fruit Mold that adds a refreshing fruity flavor. Dairy sour cream is the mainstay lend ing its tanginess to crushed pineapple, succulent orange bts and cranberries It’s al so the star of the Tangy Fruit Dressing adding a sweetly tart .touch for finale. CRANBERRY FRUIT MOLD 2Vfc cups (1 pound 4-ounce can) crushed pineapple 1 flounce package straw berry - flavored gelatin cup sugar 2 cups hot water 1 cup dairy sour cream 2 cups ground fresh or frozen cranberries 2 medium oranges, ground 1 cup (4-oz. can) broken walnuts Lettuce or watercress Dram pineapple reserving syrup; add cold water to the syrup to make 2 cups liquid In saucepan combine gelatin and sugar; add hot water and stir until dissolved Add pine apple juice. Stir a few table poons of gelatin mixture in to sour cream; return to gela fn mixture and chill until partially set. Add pineapple, cranberries, oranges & nuts. Pour into mold; chill until 1 tt®’ rt rt "V S A (• S . .«» ■ -' V ' ' ** 'V' S''*--- s s' V v V '■ Lancaster Farming, Saturday, November 18, 1961 ror the -"-“f Farm Wife and Family firm. Unmold onto serving platter; garnish with ettuce or watercress and serve with Tangy Fruit Dressing.* *TANGY FRUIT DRESSING 1 cup dairy sour cream V* cup sifted confectioners sugar 1 tablespoon fresh lemon juice Blend sour cream, sugar & lemon juice. Chill and serve with fruit salads. * * • Though holiday recipes are likely to be passed from mo ther to daughter, you may wish to serve this Pumpkin Chiffon P e that differs from more traditional versions. Glistening over the bouffant filling is a shimmering orange glaze, pointed up in flavor by bits of orange rind. Showing ever so faintly through is the deli cate cream filling of rich pumpkin. Though it may at first appear elaborate, you can easily whip it up the day before and have it ready in the refrigerator to garnish and serve. Gelat nis the base of the pie; but it’s the whipped cream beaten into glistening stiff peaks that converts it „ in ' V, to a mouth-watering elegance changes its texture to a vel vety delicacy, adds luster and fineness that can only be ach ieved by whipped cream. And for a flavor bonus, whip ped cream puffs ring the top with a perky orange segment for a crowning glory Though this pie will serve fl to 8, a "ter a hearty Thanks giving dinner the best size is the smal er size, for this is a rich dessert. Vi teaspoon salt IVi teaspoons cinnamon Vz teaspoon ginger Vi teaspoon nutmeg 1 tablespoon gelatin Vi cup water 1 cup whipping cream, whipped In a saucepan beat eggs with V 4 cup water. Then mix in sugars, pumpkin and seas* onings. Stirring constantly, cook carefully over medium heat until thickened. Soften V / s s A PP*L AN INVESTOR-OWNED ELECTRIC COMPANY ORANGE GLAZED PUMPKIN CHIFFON PIE 2 eggs V 4 cup water V 2 cup light brown sugar Vz cup sugar iv 4 cups unseasoned pump kin (Turn to page 10) T> 9
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