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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).
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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).
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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).
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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
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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).
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