The photo at right suggests a party occasion with its two chickens, nut cups and flowers. Serve your tamily two small or medium-sized chickens instead of one larger one. They are just as easy to roast and often cost less. Carvng and sevmg the portions are easier because small er-sized parts, except the white meat, need no further cutting. Two small chickens mean tour drumsticks, four thighs and four wings. You may even want two kinds ot stuffing to suit a variation of tastes- A colorful, easy-to-fix food to whet the appetite of your guests before the holday meal fs an egg dip shown in the photo at the right. The dip may be accompanied by crisp cucumber circles, carrot slices and celery stripes. For further interest the carrots and cucumbers can be cut on the bias (diagonally). These accompaniments make unusual “dippers” for light eating. The mildly-seasoned egg dip is also tasty on crackers and potato chips. Recpes for some of the dishes shown will be found on the Womens Page. > ;<v Lancaster Farming, Friday, \ T ov. 22, 1957 Variety of Poultry Good for Holiday There is plenty ot variety ot poultry from which to choose what to serve your holiday guests: turkeys —small, large, fresh, quick frozen and frozen pre stuffed, chicken for roasting, ducking, goose, and the goumet’s special, capon. Whatever the choice, roasting is a simple matter. Food, however informal and simple, is a mark of hospitality of the good hostess who expects guests and plans for them. The sucess of your holiday dinner party is assured when you serve a tempting turkey garnished with minature flower bouquts. This beautifully roasted turkey, plump and juicy, will start the holiday m festive spirit. On the wood platter in the photo to left is a 16-pound, ready-to-cook weight turkey. This turkey will furnish enough meat tor 28 servings. Allow one-half pound, ready-to-cook weight per serving not per person. Photos Courtesy PENB
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