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