U—LancasUr Farming, Saturday, Novtmbar 21,19>1 Lots of for the WASHINGTON, D.C. - There’s good news for holiday meal planners. Turkeys and cran berries, and fruits and nuts, will be in plentiful supply this month, according to U.S. Department of Agriculture marketing specialists The marketing specialists say shoppers should be able to find just the right size fresh or frozen turkey at an attractive price, especially when compared with prices of a year ago. Supplies for November are expected to be 20 to 25 percent larger than both last November levels and the 1978-80 average. Fresh cranberries, apples, winter pears, dried prunes, raisins, sweet potatoes, rice and dry beans will also be plentiful, as well as peanuts and filberts. Record crops of California almonds and walnuts are ex pected, and pecan production will be 84 percent larger than last year’s drought-stricken crop. While pork and broiler-fryers Favorite (Continued from Page B 6) CHOCOLATE AND VANILLA PUDDING 3c. milk 1 c. granulated sugar 2 egg yolks, beaten 3 T. cornstarch 1/41. salt IT. butter or margarine 11. vanilla Cook until thickened. Chill, then top with the following. Beat egg whites until stiff, add S T. granulated sugar and 1 ounce melted chocolate. Continue to heat untol meringue has a sheen, then, spread-on pud ding.' Mr*. Luke Wise, Lebanon turkey holiday will be plentiful, beef will continue in adequate supply during November, averaging 1 to 3 per cent below a year earlier and about 4 percent below the 1978-80 average for the month. Milk and dairy products will be plentiful, with milk output con tinuing above levels of last November. Eggs will be sufficient to meet normal needs. Look for adequate supplies of potatoes, onions, and other fresh vegetables; fresh grapes, oranges, lemons« and grapefruit; canned frozen and chilled citrus juices; canned noncitrus fruits and juices; frozen snap beans, sweet com, and green peas; dry peas and processed vegetables, including canned sweet potatoes for the coming holiday season. Frozen spinach will be plentiful, but canned tomatoes and tomato products, as well as frozen lima beans, will be in tight supply. dishes - PUMPKIN PIE 2 c. pumpkin 3/4 c. firmly packed brown sugar 21. cinnamon 3/41. salt 3/41. ginger 1/21. nutmeg 1/4 1. mace 1/81. cloves 4 eggs, slightly beaten 11/4 c. light cream Preheat oven to 400 degrees. Combine pumpkin and brown sugar ui a large mixing bowl. Beat until-well bjended. Stir in spices; blend thoroughly. Add eggs; gradually stir in cream. Poußpito pie shell and bake 45 to 50 minutes or until a knife inserted near , center comes out clean. Cool on wire ; rack to room temperature. Serve garnished with whipped cream. Turkey LANCASTER Roasting a turkey is simple. Right? When you taste some of the dried out, tough, tasteless turkey served these days you may begin to wonder just how simple turkey roasting really is. The only real trick is roasting a turkey, according to Marceil A. Seckman, Extension home economist, is following good, simple instructions. Proper roasting with low temperatures assures better flavor and ap pearance, less shrinkage, and less loss of the natural juices. Seckman offers some guidelines for a golden-brown, delicious bird: —Rinse, dram and dry the turkey. Rub the inside with salt if you aren’t going to use a stuffing. —lf you do plan to stuff the turkey, allow about 3/4 cups of stuffing per pound of turkey. Fill first the neck cavity, then the body cavity lightly. Stuffing expands as it cooks and needs room to do this. —Fasten the neck skin to the back of the turkey with a skewer. Tie the legs to the tail. —Fasten the wings to the body using skewers or string. —Place the turkey, breast-side up, on a rack or shallow roasting pan. Brush the skin with butter or fat. —lnsert a meat thermometer m WINTER IS COMING. CUSTOM MADE SHEEPSKIN VESTS - COATS - GLOVES MITTENS Order Now For Christmas Phone 717-354-0273 Sheephill Ranchwear R.R. #2 Box 612 ' New Holland. Pa. 17557 FARMER BOY AG INC. BEACON STEEL PRODUCTS Adult Turkey Feeder Featuring Equipment For; Broiler Pan Feeding System FARMER BOY AG. me. Best in Design, Price and Experience 457 E. MAIN AVE., MYERSTOWN, PA 17067 Vz Mile East of Myerstown Ca| i For An Appointment or Stop By Our Office. Our Trained Staff will Do Their Best To Assist You With Layout And Design. roasting without tears the center of the inside thigh muscle or in the thickest put of the breast meat. Be sure that the thermometer bulb doesn’t touch the bone. —Place the turkey m the oven and set the temperature to 325*. There’s no need to pre-heat. If you want, baste or brush the bird oc casionally with pan drippings or butter. This enhances the ap pearance of the skin but does not affect flavor. When the turkey is about two thirds done, cut the cord at the tail to release the legs and to‘‘permit the heat to reach the heavily meated part. Cover the legs and breast with a loose tent of aluminum foil to prevent excessive browning. Roast until the meat ther mometer in the turkey reaches 180 to 185 degrees Fahrenheit The DISTRIBUTORS FOR: “45 Years of Manufacturing For The Poultry Farmer” TURKEYS AND BROILERS Swine and Poultry Systems thermometer in the dressing should reach at least 165 degrees. If you don't have a thermometer, read the package label or check in your cookbook for an approximate roasting timetable. Cool the roasted turkey for about 20 minutes to make carving easier. Steaming with a covered roaster or aluminum foil is another method you can use to prepare turkey. This method allows you to use a higher temperature and shortens cooking tune. It does, however, increase moisture loss from the carcass. Opening the roasting vent or puncturing the soil wrap allows some of the steam to escape. You may want to brown the turkey for at least 30 to 40 minutes to give it the golden-brown look typical of the turkey. This Publication is available in Microform. University Microfilms International S«inh/rch (t j<j IVpi PR Vin \rt*»r Mi JKlOf> More farmers each month prefer to buy their • EARCORN • HAY • STRAW • PEANUT HULLS from us for better value and all around satisfaction. At farm or delivered, any quantity as your requirements may be. . Area Code 717-687-7631 ESBEHSHAOE TURKEY FARM “America’s Oldest" . 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