to refreeze uncooked poultry. —Pinfeathers may be re moved with strawberry hull er, tweezers or by'"catching them between thumnail and paring knife. To loosen stub born ones, place bird under cold running water and scrape spots with back of the knife. —Turkey should be stuffed before roasting. Do not stuff ahead of time. Combine in gredients just before stuffing the bird. If any kind of meat is to be added to the stuffing, PROTECT STUDENT L . t -S—' * *■ £ <>\ e •% I ~ s ' r Do you know that today’s students read enough material to fill an 18 foot shelf from the time they begin first grade until they complete high school? . . . reason enough why you should avoid risking damage to young eyesight .with improper study lighting. Now is the time to check the study area lighting in your home. ... A lamp with the lower edge of the shade 15 inches from the study sur face and about 16 inches in diameter puts light at the proper height and gives the proper spread of illumina tion. A diffusing bowl also helps reduce glare. . , . A lamp should be placed on the opposite side of the surface from the working hand to avoid casting a shadow over work. . . . There should be general illumination the study room to avoid eye-tiring contrast with study surface. The illustrations to the right will help-you in providing the best light for your child. See your lamp retailer today. PP«L * an iNViaraii,owNia QkBCTNIG UTILITY IH THE SERVICE . OP THE PUBLIC it must be thoroughly cook ed. Allow % cup stuffing per pound of turkey. Extra stuf fing may be wrapped in foil or put-in a greased casserole and placed in the oven the last 30 minutes of the cook ing time. —Rub V4-IV6 teaspoons of salt into cavity before stuff ing bird. Stuff body and wishbone cavaties to avoid a soggy, compact stuffing. —For even cooking, brown ing and better appearance, bird should be trussed. To truss, fasten neck skin to back with 1-2 skewers. Shape wings “akimbo” style, bring tips onto the back. Close ab dominal opening with skew ers and cord. A skewer above and through the tail helps to hold cord in place. If there is a bridge of skin at abdomin al opening, push drumsticks underneath to hold them in place. If not, fasten to body with cord. —Bru-h skin of bird tfior dughly with cooking fat, but ter or margarine. When about % of allotted cooking time has passed, cut the Cord or band of skin holding the drumsticks to "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” EYES with the V ifi release legs. This permits the heat to reach the inside thigh —Fowl is done when the fleshy part of the drumstick f eels very soft when pressed between the fingers or when the drumstick will move readily up or down. —Plan cooking schedule so fowl is out of oven 15-30 minutes before it is to be served. This gives the meat a chance to absorb the juices. It will also make the bird easier to carve. —don’t ever allow fowl, broth, stuffing or gravy tore main out of the refrigerator after the meal is served It is a fallacy to believe that placing hot food in the re frigerator causes them to spoil. —Before refrigerating left overs, remove all stuffing from the cavities. Cut re maining meat from the bones Sliced meat may be frozen for later use, but should not be he’d for more than one month. —An uncooked stuffed bird or a roasted stuffed bird should never be frozen. —A turkey half or quar- To Be Welcome In Your Own House Use Lan-Pro NOREEK IN YOUR BARN RIGHT V LIGHT \ * ' : : 11/ Distance A + Distance B should equal 45" ; cx ft s <- - v Floor lamps should mea?urs 48" from shade to floor RQ-O £. \3 ’■4sj i Vwi v 100-watt bulbs in 6" diffusing bowls or discs Lancaster Farming, Saturday, November 11, 1961 For the — nga T Farm Wife and Family ter is an economical buy for the small family of two or three. It is roasted same as a whole bird Stuffing may be baked separately or placed on a piece of aluminum foil under the bird when it is % done. —Giblets (gizzard, heart, liver) and neck are cooked separately in seasoned water until gizzard is tender— ap proximately 2-3 hours. Gb lets can then be chopped and added to the gravy. —To make perfect gravy, Skim all of the fat layer from the drippings. For two cups gravy, measure 3 table spoons of the fat into a sauce pan Add 3 tablespoons flour, blend. Pour juices left in roast pan after removing fat into measuring cup; add suf ficient water to make 2 cups. Return to roast pan. Cook over low heat, stirring until all the brown residue m the pan has been loosened. Add this liquid slowly to the fat flour mixture in the sauce- PENN SQUARE MUTUAL FUND Investing in Diversified Securities for INCOME and CAPITAL GAINS Possibilities NO BUYING CHARGE NO SELLING CHARGE Subscriptions Accepted With No Minimum Share Requirements Free of Pa. Personal Property Tax in opinion of t-egal Counsel NON-ASSESSABLE J. L. HAIN & CO. 451 Penn Square. Reading, Pa. g mmm mm mmm mm mmm mm mm mm- P Please send me free information about Penn Square Mutual Fund tj Name I 1 Address A. City and State >■* J? LISTEN TO WCOY-COLUMBIA 1580 ON THE DIAL 12:05 to 12:10 Daily For accurate up to minute data 'S' on stock prices. *’ ■ni)jiui | .r» ■„ \MM\m l >■ > 'r*s~v ?‘JKxJHBB FOR MORE PROFITS, PLANT AMCMCA'S 6R£AT£Sr HY6R/05 CONSISTENTLY GOOD, YEAR AFTER YEAR See your Hoffman Seed Man or call Landisville TW 8-3421 A. H. HOFFMAN SEEDS, Inc. pan Cook over low heat, stirring constantly until slightly thickened and bub ly. Season with salt and pep per. * ♦ ♦ Turkey to appear in many new forms: Turkey wings, turkey roll, breast of turkey and ‘ urkey drum st'cks are just a few of the ways that you may find tur key marketed this year. Ra ther than turkey for Thanks riving it can be turkey any day. Many processors are mark eting turkey in new ways to offer their product for use for more than the holiday season Large whole brds are in demand then and you may ask to have them split so a half can go into the freezer. The larger the bird usually the cheaper the price per pound Roastmg-age hens running f rom 5 to 15 pounds work well for the middle size fa (Turn to page 10) FH 5-4424 9
Significant historical Pennsylvania newspapers