84-Unc«Btef Farming, Saturday, November 19,1988 Women: Then... Now (ContlnuMl from Page B 2) because it’s lasting.” She added, “I can not always make things hap pen, but I can set the stage to make it happen.” Purcell, who neither grew up on the farm nor lives on one today, said that she developed sensitivity to the needs of farm women by lis tening and talking with them. She points out that many farm wives today did not grow up on a farm and have a hard time understand ing why it’s more important to buy Director of Women’s Programs and Agricultural Educa tion of the American Farm Bureau Federation Marsha Pur cell (left) consults with, Mary Botterf, Educational consul tant from Adams County and with Fred Kerr, PFA director of training and program development. HOT HOT HOT Get a FREE tankful of propane up to 100 lbs. We’ll give you a FREE tankful of propane (up to 100 lbs.) when you sign up as a new, credit approved Agway Propane® customer. This is our way of saying thank you for your business. As an Agway Propane customer, you’ll get our total "worry-free” service package, including: • automatic, metered delivery • installation to your existing hookup * • a thorough GAS Check safety Inspection of your system • 24-hour emergency service from our comprehensively trained, safety-conscious technicians. Agway Propane is always economical. And, right now, it’s FREE. Call for your FREE tankful today. Dillerville Road Lancaster, PA 397-4954 1 -800-223-9 111 Offer ntpm 12/31/16 • Maximum fraa propana par raaidantial houaahold aquivaltnt to a 100 lb tank • © 1966 Agway Propana a combine than a new automobile. Purcell would like to see more programs developed that address these differences and issues such as marketing and consumer educa tion. The majority of farm women today work off the farm. In her career position, Purcell identifies with the issues of raising a family and having a career. She and her husband. Bill, who also is employ ed by Farm Bureau, have a two year-old son. “Dealing with guilt feelings about having him in child SOUR WATER. DEAL *AGWAY m a * * n m* FUEL • SERVICE • APPUANCES Our people mate the difference » care is not easy,” she said. “But we need to compensate.” For her, that means constructively communi cating during the 45 minutes that she, her husband and son spend in the car commuting twice daily. Purcell believes women have many strengths and is encouraged to see them assume leadership roles. “Women often excell in communication skills and in con sumer education,” she said. “Farm women are knowlege able, enthusiastic and they keep my momentum going,” she reported. “It’s been most reward ing to meet farm women I’ve worked with years ago and see how they’ve grown and become involved. WINTER TIRE SALE SASCMCK STEEL BELTED STEEL BELTED RADIAL REVENGER Turkey Purchasing And Preparation COLLEOEPARK, MD. There’s good news and bad news fra turkey lovers this year. Figures compiled by the U.S. Department of Agriculture indicate that there will be plenty of turkey meat available for Thanksgiving and Christmas, but prices won’t be the bargain they were in 1987. “Consumers can expect to pay an average of $l.OO per pound for a whole hen tuikey and $1.65 a pound for raw turkey breast pro ducts,” says Dr. Charles J. Wabeck, a University of Mary land Extension poultry technology specialist in Princess Anne, MD. Such features as self-basting, fresh versus frozen, and brand name will influence prices. To get the most for your money, Dr. Wabeck suggests that you: • Examine the small end of the breast next to the legs. It should be well rounded rather than coming to a point. The meat should por trude above the breast bone. • Feel the legs through the package. They should bulge out so that you do not feel the bones. • Choose the right size turkey for your needs. Figure approxi mately a pound and a half per per son if you expect to have left overs for additional meals. • Brand name should be ,a minor consideration compared to the amount of cooked meat potential. “No matter what size or brand of turkey you buy, you’ll be get ting three times the amount of pro tein for the dollar that you would get with other types of meat,” Wabeck notes. But selecting a turkey is only FIBERGLASS BELTED M&S • 2 Fiberglass Belts • Polyester Cord STEEL BELTED m: the first step in preparing a suc cessful ~ and safe - holiday din ner. “Proper storage, thawing and cooking are essential,” says Wabeck. , He recommends thawing a fro zen turkey in the refrigerator, which takes three or four days. NEVER LET YOUR TURKEY SIT ON A TABLE OR COUNT ER TO THAW. Harmful bacteria multiply rapidly at room tempera ture; by the time the center of the turkey has thawed, the outer meat may be unsafe to eat. Don’t stuff your turkey until you’re ready to cook it, and be sure to wash your hands before preparing the stuffing, Wabeck advises. “You may wish to cook the stuffing separately,” he adds. Cook your turkey at 325°F for approximately 25 minutes per pound. (Self-basting turkeys take 5 minutes per pound less time to cook.) Many brands of turkeys come with built-in timers that pop up when the turkey is done, but you may wish to double check with a good meat thermometer. Readings of 185°F in the thigh and 190°F in the breast indicate that the turkey is completely cooked. Let the roasted turkey stand 15 minutes prior to slicing. Always use a meat fork to hold the turkey; never use your hands. Detailed preparation and carv ing instructions are included in “Topics 23: Foolproof Roast Turkey,” which can be obtained from county Extension offices throughout Maryland or the Balti more City Extension office. 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