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About The news-review. (Roseburg, Or.) 1948-1994 | View Entire Issue (Nov. 21, 1953)
A- -4 HOMEMAKERS are busy get ting out prize recipes in prep- , oration for. their Thanksgiving ' dinners. Hundreds of fami- r lies and friends will celebrate t the holiday next Thursday at t dinners throughout the county. It is the one day in- the year when Americans give thanks for the bountiful foods of this country. Students from the colleges will be flocking home early in the week for Thanks giving dinner with theirt fami lies. The five prominent. Rose burg ladies photographed for the Thanksgiving page are well-known for the good foods served in their homes. ... MRS. WINSTON GILCHRIST, left, wife of City Manager Gilchrist, says that ' Onions Supreme compose one of her favorite vegetable dishes to go u,!th n Thnnlf cnivinn Hinnftr. She peels medium sized onions ? ana men sreams liaht cream sauce over the onions which are then garnished with parsley or their home at 1004 Council. ; (Picture by Clark's Studio). -" "I w them. A is poured JL si vr , LOTUS KNIGHT PORTER Sat. Nov. 21, 1953 The Newt-Review, Roseburg, Or. 5 MRS. PAUL GEDDES, below, wife of Senator Paul Geddes, looks over her recipe for Fudge-Nut Pie, which will serve . as the dessert for the family Thanksgiving dinner at the ' Geddes home at 522 E. Lane St. Although Mrs. Geddes will admit she is not "too domestic" when it comes to cook ing, she never-the-less does know how to cook well and is interested in good foods served well. Senator and Mrs. Ged des and their five daughters, Gayle, Carole; Paula, Sara and Debra, will entertain relatives on Thanksgiving Day at their home. Ingredients for the Fudge-Nut Pie include: 2 sq. unsweetened chocolate, Vi cup light-brown sugar packed, Vt cup butter, Va cup grandulated sugar, 3 eggs, unbeaten, Va teaspoon salt, Vi cup milk Va cup corn or maple-flavored table syrup. 1 cup finely chopped walnuts, 1 teaspoon vanilla and Va cup broken walnut meats. Place pastry in pie plate. Take salt, milk and syrupand combine (measure Vi cup milk into 1-cup measure, then add enough syrup to come up to the Va cup mark). Beat until foamy. Cook in double broiler 5 minutes. Add brown sugar to melted chocolate beat add granulated sugar beat add eggs, one at a time ond beating after each one. Put two mixtures together ond pour into chilled unbaked pie shell. Bake ot 350" 55 minutes. Serve with ice-cream (Picture by Clark's Studio). U t. n ji - r d m w r r lit-1 J I : ... "'""-I J' f a Z3CZI! "-I f 1 1 U II II lIsHt II ' 1 I if if ii ii 14 ii IB n li I ii i i t - i i s ten i IIP MRS. HARRIS ELLSWORTH, above, wife of Congressman Harris Ellsworth, is well-known in Washington D. C, as well as among her many Oregon friends for her salad dress ing, which is made from an old southern recipe. She says it is easy to make and calls tor 3 tablespoons ot olive oil (part may be vegetable oil of desired) 1 tablespoon vinegar (tarragon if wished), plenty of salt, "more dry mustard than you d think, mashsd clove ot garlic-slice and mash . garlic on piece of brown paper bag. . Mix salt, mustard, garlic and vinegar add oil oeat iuu strokes, put on salad of greens. Roquefort may be added to dressing if desired. Tomoto, canned artichoke hearts ana naraoonea eggs are variations. (Picture by Uarks MudioJ. . MRS. CARL C. WIM&RLY; below, wife of Circuit Court Judge Wlmberly, is famous among her friends for turkey stuffing. The Wimberlys' son, Carl E. Wimberly Jr., and his family from Medford and their son, Leland K. Wim berly, and his family, Roseburg, will be Thonksgiving din ner guests. The stuffing colls for 8 cups coarsely-ground crumbs of dry lightly toasted white bread; 4 cups of crum bled corn bread (made from a corn muffin mix), 8 tea- ; spoons grated onion or celery, partly cooked and sauteed ; in butter, 6 teaspoons chopped parsley, 1 teaspoon thyme, 3 teaspoons salt, IVi teaspoons pepper, 3 or 4 teaspoons sage, cooked giblets and neck meat coarsley ground, IVi oups liquid In which giblets were cooked (if not enough meat stock, add milk to fill cup), 10 tablespoons butter melted and 3 eggs beaten very light. Mix all dry ingred- , lents and mix with onion, celery and giblets.. The beaten eggs should be well-folded into the stuffing just before roasting. The turkey should be lightly packed to assure a , light fluffy dressing. Excess dressing may be baked in a well-greased pan 'be last hour of roasting and will be more savory if basted with drippings. (Picture by Clark's Studio). if1 vn will serve her tamiiy monks- tapm-rus 'i v' I giving Day. One of her fav- HI U Sty V orite pies and Danish nut loaf I Hh4 'Jt V . V ..1.. II - I I C it MRS. J. F. DILLARD, above, poses beside the fireplace in her ottractive kitchen in the Dillards' beautiful new home on Hawthorne Drive. She is holding a tray of Orange Cup Sweets, one of the foods she will serve her family Thanks 7,, cake as well as a bowl of candied walnuts are shown on on the toble. To moke Orange Cup Sweets, cook sweet po tatoes until tender. Mash moisten with orange juice and a small amount of pulp cut fine if desired. Season with butter, salt and pepper. Serve In orange shells topped with a h d I f marshmallow and browned in the oven. The Dill ards will spend their Thanks giving at home with their daughter, Mrs. Robert P. Snoddy, and her baby daugh ter, Roberta Lee, and Mr. Dill ard's, mother Mrs. S. L. Dill ord. (Picture by Clark'i Studio). , - V! . ,
