10—Lancaster Farming, Friday. Nov. 22, 1957 For the Farm Wife and Family (Continued from page eisht'i ent celery seed flavor until bak ed ) Add salt and additional pep per and poultry seasoning to ti.ste. J This recipe makes nine cups Stuffing, enough for a 10 to 12 pound turkey, read to cook weight. If dressing is baked in a Ef dressing is baked in a separate dish, add a small amount of water or broth. Cover well with a lid Or aluminum foil. Remove cover Only during the last five or ten ihmutes of baking. | To stuff a turkey, rinse bird in qold water and pat dry. Stuff just before roasting. Allow three-' fourth to one cup - stuffing per bound ready-to-cook weight. Stuff wishbone cavity lightly and neck skin to back Shape Wings “akimbo” style, bringing tips onto back Place turkey, breast down, in a deep bowl. Rub ( f TRAINS I % ACCESSORIES f I 15% to 60% off I :& Suggested Retail Prices j American Flyer - Lionel S :& Place Your Order Early W I GROFF’S HARDWARE I % NEW HOLLAND Ph. EL 4-0851 a Will can be out-of-date. Over a period of years it can become An old Will can be worse than no Will. Drawing a Will that insures the future of your fami ly is a job for on expert,.. like your attorney. Carrying out your wishes as Guardian, Executor or Trustee takes experience and skill also. We hove had that experience^ Use Our Convenient DRIVE-IN WINDOW One-half block from Penn Square on South Queen Street.—Rear of Mam Bank. "Serving Lancaster from Center Square since 1889” MILLER SVILLE BRANCH Member Federal Deposit Insurance Corporation Maximum Insurance $lO,OOO per depositor cavity with salt. Spoon stuffing into body cavity. Do not pack in the stuffing. Place skewers across the opening and lace shut with cord. Tie drumsticks securely to the tail. Grease the skin thorough ly with fat. Place on a rack in a shallow pan. Start roasting Vith the breast down If the bird is too' heavy to handle, roast with the breast up. Lay fat-moistened cheese-cloth large enough to drape down the sides over the top of the turkey. When the tur key is started breast down, turn breast up for the last hour Roast at 325°. A four to eight pound turkey (ready-to-cook) will take approxi mately three to four hours. An eight to twelve pound, 4 to 4 Vi hours. A twelve to sixteen pound 4 j /2 hours to 5 hours A sixteen to twenty pound, SVa to 7 hours FREE PARKING 25 S. Queen St.—Swan Parking Lot—Vine & S. Queen Sts. Stoner Park ing Lot—S. W. Corner Vine & Queen Sts. 302 N. GEORGE ST m A twenty to twenty-four pound, 7 to 8% hours. Test turkey for doneness the last 15 to 30 minutes. Move the drumstick up and down. The leg joints should give readily or break. Press the fleshy part of the drumstick, protecting fingers with cloth or paper. The meat should feel vely soft./If a meat thermometer is used, it should register 190* plaaed in the center of the inside thigh muscle or in the center of the thickest meaty part. It is a good idea to start the bird 30 or 40 minutes ahead of schedule to avoid delay if turkey should take longer to cook than estimated. As soon as possible, remove all shifting from the body cavity. Cool. Wrap meat, stuffing and any gravy separately. Refriger ate. Use gravy and stuffing with in one or two days. Heat thoro ughly when using. What could be better for your Thanksgiving dessert than the ap ple dessert'Which won first prize at the Apple Dessert Baking Con test held at the Metropolitan Edi son Building in Yark, baked by Carolyn Starner of Mechanics burg. The Cumberland Valley High School senior displayed winning qualities In method of prepara tion, poise, personality as well as the taste, texture and appearance of the all-important final pro duct, the apple crumb pie, the Department of Aguculture said. Carolyn’s recipe, a combina tion of parts of a number of re cipes, follows • APPLE CRUMB PIE Carolyn Starner, Mechanicsburg Dam Pastry. I'-'l cups sifted all-purpose flour v 2 teaspoon salt V? cup shortening S tablespoons cold milk Combine one and one-fourth cups flour and salt. Blend in shortening until the pieces are the sie of peas. Mix one-fourth cup flour with milk. Add the dry mixture to the paste of milk and flour Shape dough into a ball. Place on floured pastry cloth and i oil to fit the pieplate. Fold pas try in half and place in the plate. Trim off excess dough, turn under and flute edges. Dust pie shell Printed Pattern by 'Tn^ufen'fllk?!£*• Printed Pattern 9329 Child's Sizes 2,4, 6,8, 10 Size 6 blouse, % yard 35-inch, jacket, jumper, Z~/t yards 35 inch nap Send Thirty-five cents in coins for this pattei n—add 5 cents for each pattern if yon wish Ist-dass mailing. Send to 170 Newspaper Pattern Dept, 232 West ISth St., New York, N. Y Flint plainly NAME, ADDRESS with ZONE, SIZE and STYLE NUMBER. with flour. Filling: 5 to seven tart apples % cup sugar 2 tablespoons flour 1 teaspoon cinnamon Pare apples: slice thick and arrange in mne-inch pastry lined pieplate. Mix sugar, flour and cinnamon. Alternate a layer of apples and a layer of sugar mixture, ending with the sugar mixture. Crumb Topping: % cup sugar % cup flour cup butter Mix sugaf~with flour. Cut in butter till crumbly. Sprinkle this mixture over the apples. Brush the edge of the pieplate with a pastry brush. Bake on hot oven 400* for 35 to 40 minutes. Having just given you a recipe for an apple dessert, here are a few facts about apples. Buy the variety of apple to fit your specific purpose if you want to get the most in flavor and en joyment from this fruit. While Mclntosh and Jonathans are good general purpose apples, there are others on the market that rate high for specific purposes. Delicious apples, from the larg est crop- of this variety in his tory, are especially fine for eat- S FOR ONLY 2 CENTS: ! ■ ■ 5 dry a 9 pound load of clothes 2 ■ wash 365 days of the year ■ ■ keep your hands from getting chapped ■ • prevent colds and arthritis £ ■ A Gas Clothes Dryer Makes a Wonderful ■ b And Practical Christmas Gift. ■ JJ WARD BOTTLE GAS, EPHRATA J G«RiSßEaiaaiiaiaiiaiir'u»aai»iHii NEW CAR OWNERS with 14-inch wheels HERE'S THE TIRE ESPECIALLY DESIGNED FOR YOU KEGoodrich nylon ißAimmms WINTER TIRES lets you GO-GO-GO thru ice, mv 2 for 2°-° DOWN \ ing out of hand sweet and juicy; Yellow Delicious meet the same qualifications, and both are excellent in salads. They are also good bakers, and the latter is good for pie and sauce. For baking, the Rome Beauty is generally considered tops. It is also good for pie and sauce. But whichever apple you buy, see that it is firm, sound and ful ly mature. The not-quite-ripe fruit will be starchy and lack flavor, while the over-ripe is mealy in stead of crisp. If an apple is over mature, the skin will wrinkle up as you rub your thumb over it. Apples kept in cold storage should be held at a temperature of about 32*. A delicious homemade Angel Food cake is practically impos sible to improve upon, but oc casionally you might try for variety. A generous piece of the following dessert served with coffee is delicious and satisfying and bound to win you lots of com pliments. ANGEL FOOD SUPREME 1 angel food cake 1 package instant chocolate pudding 1 cup milk 1 cup whipping cream 1 cup shredded almonds Bake an angle food cake and al low to cool thoroughly, then slice across with sharp knife to make (Continued on page 11) A* EX 2-2196^ - Jk ■I jgßm SIH'TiV 1 '
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