MONDAY. NOVEMBER '22, 1954
HERALD AND NEWS. KLAMATH FALLS. OREGON
PAGE NINK
and
FLORENCE JENKINS, V Editor
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YOUR THANKSGIVING TURKEY . . . Before serving, allow the
15 to 30 minutes so that the juices may be absorbed. Remove
and cord, if you used them. Place the bird upon a warm large
Don't overdo it. Carve at the table so everyone can enjoy the
very sharp, thin-bladed knife and a fork with a guard. Carve
serve all the guests. .
THANKSGIVING TURKEY
If you bought a Swift's Premium
Butterball quick-frozen turkey, it
is ready to stuff and roast. Follow
cooking directions on the package.
If your turkey Is New York
dressed and your butcher has
drawn it for you, remove the pin
feathers, using a strawberry hufler
or tweezers, or catching them be
tween thumb and paring knife. To
loosen stubborn pinfeathers, place
bird in sink under stream of cold
water and scape stubborn spots
with back' of knife.
Singe bird, If necessary.
Remove any bits of lung, kidney,
etc., remaining in cavity.
Wash the outside well.
Rinse cavity, with cold water.
Wipe bird dry.
Do hot stuff the night before as
the bread crumbs draw moisture
from the bird. A simple, good and
popular stuffing, recommended by
the Poultry & Egg National Board
Is this:
' BREAD STUFFING
1 cup fat
1 cup minced onion
1 quart diced celery
4 quarts bread cubes, firmly
packed (2 to 4 day-old
bread)
1 tablespoon ' salt
'i teaspoon pepper
2 teaspoons poultry season
ings
154 to 2 cups broth, milk or
water
Cook onion and celery In fat
over low heat, stirring occasional
ly, until onion is soft, but not
browned. Meanwhile, blend sea
sonings with bread cubes. Add on
ion, celery and fat. Blend. Pour
the broth gradually over surface,
eiirring lightly. Add more season
ing if desired. Yield: Stuffing for
neck region and body cavity of a
14 to 18-pound ready-to-cook tur
key. Extra stuffing may be baked in
loaf pan or casserole the last
hour the turkey is cooking. Baste
with pan drippings to give turkey
flavor.
ROASTING THE TURKEY
Rub cavity lightly with salt.
Put enough stuffing In neck to fill
it out and then stuff cavity of the
bird, but do not pack tightly.
Grease outside of bird with
melted fat.
Place in preheated oven set at
proper temperature (usually tur
key is cooked at 325 degrees),
with the turkey breast down on a
tack in an uncovered pan. .Do not
Bear, cover or add salt.
If desired, cover top and sides
of bird with fat-moistened cloth -preferable
clean white cheese
cloth. If cloth dries slightly dur
ing cooking, moisten it with fat
from bottom of the pan.
It using a cooking thermometer,
Insert it between thigh and lowest
rib to center of stuffing. If placed
in the center of the stuffing it
should register 165 degrees when
done: if placed in the center of
the inside thigh muscle, it should
read 200 degrees whan done.
GIBLETS
The gizzard, heart and liver
should be cooked tender before
they are added to gravy or stuff
ing. Use giblet broth as liquid In
gravy or stuffing.
Cover gizzard and heart with
water, seasoning with 1 teaspoon
salt, 3 peppercorns, 3 cloves, a
small bayleaf and a little onion,
celery and carrot. The neck may
be cooked at the same time. Sim
mer two to three and a half hours,
or until heart can be pierced eas
ily with a fork. Add liver 1 to 20
minutes (depending on size) before
giblets are done. Reftigerate un
People Do Read
SPOT ADS
-you are!
less used Immediately.
TEST FOR DONENESS
To tell whether turkey is done,
move the drumstick up and down,
I MP rfK-m.
PaIoO'c Mlft
ruicci 9 mm
SLICED
Oregon
Top
1 BACON
Quality
2-1
BEEF
ROAST
GOOD
LEAN
Fresh
HENS
SUNSHINE
CANDY
Hard. Mix
49c
2 lb. bag
Old Fashioned
Chocolates
39c
1 2-oi. bag
J urn bo
Gum Drops
12-oi. bag 25c
Jelly Beans
IVl-oi. bag
12'A-oz. boa MmfJ
a
Prices
Effective
Through
Saturday
bird to stand in roasting pan
all trussigg such as skewers
platter. Use a simple garnish.
full glamour. Carve with a
enough meat at one time to
It the leg Joint gives readily or
breaks the turkey is done. Or
press the fleshy part of the drum
stick, protecting fingers with cloth
or paper. It is done if the meat
feels soft.
SWIFT'S PREMIUM
BUTTERBALL
AT LOWEST
COMPETITIVE PRICE
Owned and Operated by
Bob & peonur, poteer
lb. Pkgs.
291
lb.
FRYERS
NUTS
Fancy Tigard
MIXED NUTS
WALNUTS
FILBERTS
BRAZIL
Mb. Cello Baq
39c
ALMONDS
PEANUTS
WALNUTS
MIXED NUTS
IN BULK
2 b,59c
Ehmann's
Extra Lorqe
Pitted
Olives
m "e- m m
rum WAriiiifrr irari f i 1 1 t j wi 1 1 11 t
X 1 (j
ll -SktUILLED and DRESSEdW )i
CELIA
Vein Owens Is doing it again,
His annual pie baking contest
will be held Wednesday evening of
next week. December 1. starting
at 8 p.m. at the VFW Hall
Again he is making' lt easy tor
contestants. Anyone wishing to en.
ter and there was a pie baked
by a man (Ben Kerns) entered last
year is invited to come to the
Cascade Home Furnishings, 134
North Fourth, and pick up a free
pie pan with juice sauce rim.
There "Will be prizes.
Special entertainment (and In.
struction) will be provided by Cc-
lia Lee, Crown Mills home econonv
1st, who will be here from Port
land to demonstrate Festive Holt
day Baking.
Those who attended last year
and Jen-Ed's was packed to the
doors will remember the short.
cuts and "tricks of the trade" to
make baking easy and fun which
Celia Lee explained last year.
Vern Owens will emcee the show
again and everyone is invited to
participate.
Remember 8 p.m., Wednesday
December 1. at the VFW Hall.
RICE FOR CHICKEN
Call this rice dish by a plain
or fancy name It tastes simply
wonderful with chicken. Prepare a
o-ounce package of pre-cooked rice
as package directs. Mix lightly
with 3 tablespoons butter and '
teaspoon poultry seasoning.
Sunshine Hl-Ho
Crackers
33c
Swansdown
Cake Mix
While. they lair
Durkee's
Oleomargarine
2
Veg-AII
Z 19c
, Lumberjack
Syrup
24-o. 33c
Penco-Morachino
Cherries
2'i-oz. Jar
3 f0r 7C
Party Time
Shrimp
5-oi. can
29c
Royal Club '
Cove Oysters
39c
Snow's
Minced Clams
7Vi-or can
29c
White King Soap
Lge. Pk9 29c
Thanksgiving
PRODUCE
Celery
Sweet Spuds
Yams
Squash
Cranberries
Cabbage
Lettuce
7c
19c
19c
5c
19c
Sc
9c
. ib.
2 lbs.
2 lbs.
Ib.
lb.
lb.
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' M ' ROASTING " j
! -w-.- PulleU -2ft. j
I Fresh Dresied4- ';. Freih Leg of f:$
Capons
Morrell's '
Sliced Bacon
Fresh, Leon, Pure
Ground Beef
! UAiJC Fully Cooked Pc -m
: riMWj Morrell't EZ-Cut Olh l
I eRAHBERROES fSSl 1
mm
Squash
Apples
,mportedfromUo'y
Stokeley's 10-ox. Pkg.
Green Beans
Asparagus
6-01. Cons Stokeley
Orange Juice
Flov-R-Pac 10-ox. Pkg.
Raspberries
m
Sirnple Simon
13 varieties, Mince, 7ft
rieS '"-"P""' Berry, etc. jfQ 4710 So. 6th W. Rerv. th. Right
Fresh, Home-made ffi
- 98c Pork Links 49k j
Tenderized ,";:
29b HAMS - 591
Fresh Crisp and
Crunchyt
bunch
11
cfl ot
"
23c
45c
2 23c
33c
U'ni
55f Pork Roasts 59 !
, 49 . Sauce )
Borden's None-Such Free
MinceMeat' -
Del Monte
Fruit Cocktail
Brown Sugar
Mixed Nuts
Heinz Ketchup 's
Mayonnaise
Pumpkin .2,3
Ptt
Lunee
Cake Mix
e Swansdown
Crisco Sh0,,enin9
Apple Cider
Cream Cheese
IQr - 15' J
Recipe Book
' "9 2 -49c
No. 303
Tin
Best Foods
qt.
Folger's
Ib.
4 ..85c
3- 69c
Hood River
79c
gal.
Borden's F
8-oz. r:.:. JQ
to Limit! ph. 6875
I f.
V!
n
1710 Oregon Are. Phone 3860