THURSDAY, NOVEMBER 21. 15)57
HERALD AND NEWS, KLAMATH FALLS, OREGON
PAGR SEVENTEEN
CARVING TURKEY
Gift-G iving Recipe Ideas
Roast turkey is as American as
the Fourth o( July and is gen
erally conceded to be unsur
passed in downright good flavor
and general attractiveness for hol
iday dinners.
In buying your bird, if you al
low l'.j to Ft pounds per person
to be served, there should be cold
cooked turkey for a second meal.
In general, a 6-8 pound bird will
serve 6 to 10; 8-12 pound bird
will serve 10 to 20; 12-16 pound
bird will provide 20 to 32 serv
ings; 16-20 pound bird will provide
32 to 40 servings. The actual num
ber of servings depends on the
quality of the turkey, correct cook
ing and carving skill.
When the turkey is done (when
the meat thermometer registers
190-200 degrees or when the drum
stick moves easily up and down and
you know it has been "in the oven
long enough"), move the turkey
to a warm platter and keep it hot.
Allow about Vi cup of gravy for
each serving. Pour the drippings
into a bowl, leaving all the brown
residue in the pan. Let the fat
rise to the top of the drippings.
Skim off all the fat and measure
amount neeeded for the gravy
back into the roasting pan (3
tablespoons for 2 cups of gravy,
6 tablespoons for 4 cups of gravy).
The meat juice under the fat
should be used as part of the liquid
for the gravy. Set roasting pan
with fat over very low heat. Add
the same amount of flour as fat
and blend fat and flour until frothy,
stirring constantly. If desired,
brown the fat and flour slightly to
give more color and flavor to the
gravy. Add the liquid, cool or
lukewarm, not hot, all at once 12
cups of liquid for 3 tablespoons of
flour and fat; 4 cups of liquid for
6 tablespoons flour and fat). Cook,
stirring constantly until uniform
ly thickened. While stirring, scrape
bottom and sides of pan to blend
in the brown residue. Simmer
about 5 minutes. Season to taste
with salCand pepper.
For giblet gravy, trim any gris
tle from the cooked giblets. Dice
meat and add to gravy before sea
coning. Liquid in the gravy, in addition
to the meat juice, may be broth,
milk or water.
Plan your schedule so the tur
key is out of the oven 20 to 30
minutes before it is to be served,
if possible. This gives the meat a
chance to absorb the juices. It
wifX carve easier. Limit your gar
nish to a little parsley or salad
greens. Anything else handicaps
the carver. Give the carver a big
enough- platter, a side dish, if
necessary to lay the slices of lur
key on while carving, and be sure
the carving set is sharp.
1 Here is the standard style of
carving turkey as outlined by the
Poultry and Egg National Board:
To remove leg (thigh or second
joint and drumstick): hold the
drumstick firmly with fingers,
pulling gently away from lurkey
body. At Ihe same time, cut
through skin between leg and
body. Continue as follows:
Press leg away from body with
flat side of knjfe. Then cut through
joint joining leg to backbone and
skin on the back. If the "oyster."
a choice oyster-shaped piece ly
ing in the spoon-shaped section of
the backbone was not removed
with the thigh, remove it at this
point. Hold leg on service plate
with drumstick at a convenient
angle to plate. Separate drumstick
and thigh by cutting down through
the joint to the plate.
Slice drumstick meat. Hold;
drumstick upright at a convenient g a r n i s h for the holiday bird,
angle to plate and cut down, turn- Whole berry sauce, kept hot over
ing drumstick to get uniform (a candle warmer, may be spiced
slices.- Chicken drumsticks and' with kirsch, if vou wish. For sher-
Ihighs are usually served without
slicing.
Clif-n tUinl IiM tt,,-U
firmly on plate with a fork. Cut,servc 35 a t0P!"n ,or chcesc cakc
slice ol meal parallel to . trie
bene.
Cut into white meat parallel
to wing. Make a cut deep into the
HANDY TOOL
A big knife with a saw edge
made especially for cutting fro
zen meal or vegetables is almost
a kitchen necessity for a small
familj.
breast to the body frame parallel
lo and as close to the wing as
possible.
Slice white meat. Beginning at
front, starting halfway up the
breast, cut thin slices of white
meat down to the cut made paral
lel to the wing. The slices will fall
away from the turkey as they are
cut to this line. Continue carving
until enough meat has been carved
for first servings. Additional tur
key may be carved as needed.
Remove individual servings of
stuffing from an opening cut into
side of the turkey where leg has
been removed.
, TURKEY
Today about 70 per cent of tur
keys marketed are processed and
packaged with the drumsticks
placed under a band of skin over
the cavity area. This is a con
venience that homemakers should
recognize as it simplifies trussing
After stuffing the cavity, the
drumsticks are again pushed un
der this band of skin. Except for
a skewer to fasten the neck skin
fo the back after wishbone cavity
is stuffed, no cord, no sewing, no
turther skewering is necessary.
0
Processing techniques employ
ed to give consumers the best
possible turkey make it impracti
cal and difficult to remove the
drumstick tendons. It can be done,
but it tears the drumstick meat.
Some retailers can give this serv
ice. In any case, only half of the
tendons can be removed.
L,ow-temnerature, sliallow - un-
covercd-roasting-pan continues to
be the popular and generally ac
cepted melhod of cooking the holi
day bird. To speed roasting time,
if it suits the homemaker s con
venience, foil may be crimped to
the edge of the pan, or a pan with
close-fitting cover used. Since
moisture is held in the pan, the
steam thus formed shortens the
total cooking time about 1 hour.
Also, to offset the reflective qual
ities ol foil, the oven temperature
should be 25 to 35 degrees hmh
cr (about 350 degrees) than the
customary low temperature (323
degrees).
0
Don ts regarding turkey: Don't
freeze an uncooked, stuffed turkey
or a cooked stuffed turkey. The
home kitchen facilities are not ade
quate to do this safely. Follow
package or label directions to the
letter on the handling of frozen
birds.
Don't under any circumstances,
allow turkey, broth, stufling or
gravy to remain out of the re
frigerator for a length of time aft
er the meal is completed. H is a
fallacy to believe that placing hot
foods in the refrigerator causes
them fo spoil. Before refrigerat
ing, remove all stuffing from tur
key and put it in a covered bowl.
II desired, remove remaining meat
from the bones. Wrap or cover
well. If you plan lo make turkey
soup, crack the bones, wrap well
and refrigerate. Small, meal-size
units, properly wrapped, may he
trozen and held up to one month
before serving.
FOOD TIPS
PINEAPPLE
POPCORN BALLS
Boil 2 cups sugar. 1 and one-
third cups syrup drained from
canned pineapple and one-third
cup corn syrup until a firm ball
is formed when tested in cold wa
ter. Add 1 tablespoon lemon juice
and pour slowly over the hot
popped corn, stirring to evenly
coat all kernels. When cool enoush
to handle, press lightly into balls
with palms of hands or a popcorn
ball maker. Suflicient for 4 quarts
of popped corn.
CRANBERRIES
Cranberry sauce is a traditional
ricd sauce, add a jigger of sherry
or white wine to a can of jellied
sauce. For citrus relish, chop one
whole orange 'skin and all) and
add to a c&n of whole berry sauce.
Frozen cranberry rings are fun,
too. To make, crush one can jel
lied sauce with 1 cup ginger ale
and freeze in small, individual
molds or rings.
PARTY TOUCH
For an interrslins garnish, roll
pineapple chunks in coconut and
PUDDING
Add a couple of teaspoons of
instant coffee to chocolate pudding
when you're preparing the mix.
' 'p.-
FOR THE HOMEMAKER who has everything, the John Oster
Manufacturing Company has introduced an electric meat
grinder which can be us'ed for grinding and chopping any
food, including nuts, dried fruits, cheese and meats and
even makes spreads and pates.
IfeMMady'sKiltclliieiTB
By Florence Jenkins U Editor
THANKSGIVING TURKEY is in everyone's mind just now. MJB suggests Harvest Dressing
this year, made with the new MJB Quick Brown Rice. The recipe is on the package of the
rfew California qrown rice Iwhich MJB uses because it is softer and more flavorful than
southern grown I. It is repeated here for the convenience of our readers.
HARVEST
Half the fun of Thanksgiving is
right at the (able itself. Not only
doing justice to Tom Turkey but
afterward, remembrances are al
ways run.
Every family has its own fond
memories the hilarity that re
sulted when the lurkey slipped off
the platter onto Ihe floor while
dad was carving it: the time the
family decided to take over for
mother and forgot to thaw the tur
key and it came to the table pret
ty raw: the upset gravy bowl: the
wine that tasted so funny because
it was really vinegar and so on.
Every family has its favorite
Thanksgiving recipes, too. but for
those who would like lo try a new
and very good-eating recipe this
year, try making Quick Brown
Stufling. Use the new M.1B Quick
Brown Rice that is being intro
duced in Klamath Falls this
month. MJB suggests either of two
recipes:
QUICK BROWN STUFFING
Prepare a cup of M.IB Quick
Brown Rice as directed on the
package. You can use water or
A 1958
50
BOYD'S
"BOYOIt
"Name
7
Boydie
CONTEST!
IT'S EASY TO WIN THESE BIG PRIZES
1958 VOLKSWAGEN
25 195S Ph.ico PORTABLE TV SETS!
2 5 isss Phik. TRANSISTOR RADIOS!
BOYD'S NOW PAYS NON-MOFIT ODOANIZATIONS 10 FO IACH
1 IB IID. Sc FOK IACH 1 IB. 110 FOR DITAIIS ON THIS PIOflT- i
AJli 110 0E0IMPTION OFf WKITI BOYD COFFtl CO.. F. O. BOX j
10.SI. PORTLAND 7. ORIGON.
and
A.
DRESSING
you can substitute broth from the
turkey giblets. Then stir in 'i tea
spoon salt and 'i teaspoon of basil,
thyme or ' teaspoon of sage,
whichever you prclcr. Saute 1 ta
blespoon minced onion. l cup
finely chopped celery, 1 teaspoon
minced parsley, chopped liver
from the lurkey in 2 tablespoons
butter. Toss lightly with the rice.
You'll have a delicious and delec
table stuffing and one that can
be made in a matter of minutes.
HARVEST STUFFING
'.i pound ground sausage
Melted butter or margarine
'i cup chopped onions
1 teaspoon salt
'i cup thinly sliced celery
1 4-ouncc can mushrooms in
cluding liquid
2 cups M.IB Quick Brown
Rice
3 cups boiling water
Beat up meat into small pieces:
saute until brown. Measure fat in
pan and add enough butter or
margarine to make cup. Add
fat to meat and stir in onions,
i salt, celery, mushrooms and rice.
VOLKSWAGEN -
OTHER
BIG PRIZES!
the
Contest Rules on Special
Bind on Eery Boyd's
Collet Can
John Oster homes economists
recommend these recipes for spe
cial gift-giving appeal.
RAW CRANBERRY RELISH
2 cups fresh cranberries
1 whole orange
"i cup sugar
Quarter the unpeeled orange.
Remove seeds. Cirind in Oster
meat grinder with coarse disc.
Add cranberries and grind. Stir
in sugar. Let stand at least 3(1
minutes before serving or putting
into jars. (Makes two cups.)
PINEAPPLE-APRICOT
MARMALADE
1 It oz. package dried apri
cots 2'.t cups fresh pineapple,
chunked i
Sugar (see recipe for
amount)
Chop apricots with coarse disc
in Oster grinder. Put pineapple
chunks through meat grinder, us
ing coarse disc. Combine apri
cots and pineapple in heavy sauce
pan. Boil for live minutes, stir
ring constantly. Measure the mix
ture and add an equal amount of
granulated sugar. Boil, stirring
constantly, until a small portion
dropped from a spoon is thick when
Pour in .1 cups of boiling water.
Bring to boil, lower heat, cover
tightly and cook 15 minutes. Makes
six cups of dressing. Allow about
one cup shilling per pound. If
your lurkey is room temperature
and the dressing warm, the cook
ing lime is cut slightly. Never add
stuffing lo turkey the night be
fore as it draws the moisture
from Ihe bird. Stuff the lurkey
when you arc ready to put it into
the oven.
m m
"Vis.
NewLowPHcc!
mm
self-polishing wax
7M)i
FOR FLOORS Ui RUCI Cleaning Wax Fto Wax
Floor Cleaner Asphalt Tile Cleaner Asphelt Til Wax
cool (five to seven minutes'. Pour
into sterilized jars to seal. (Makes
two pints.)
RUM BALLS
' lb. vanilla wafers
i cup pecans
i cup light corn syrup
2 tablespoons rum or rum
flavoring
1 tablespoon cocoa
Run waters through grinder with
fine disc, until one cupful is
crumbed. Grind pecans and com
bine with crumbs and cocaa. Stir
in syrup and flavoring. Coat hands
with powdered sugar and shape
the mixture into small balls, Let
stand on waxed paper for an hour,
lioll in powdered sugar or very
finely ground nut meats. (Makes
about 20 pieces.)
Tim-FRCTTI CANDY
1 lb. raisins
si lb. walnuts, shelled
1 lb. pitted dates or apricots
1 lb. figs
a lb. prunes
Confectioner's sugar
Soak the prunes until soft. Re
move pits. Put the fruit and nuts
through the Oster electric grinder
using the fine disc. Save a por
tion of the nut meats to put
through last. Sprinkle confection
er's sugar on a mixing board and
with the hands work the fruit and
nuts until well blended. Pat out
iibout 'i inch thick. Cut in desired
shapes, roll in sugar, pack in a
tin box. using waxed paper be
tween Ihe layers.
A separate ice crusher head at
tachment is available for the grind
er which enables the holiday host
ess to serve fancy relish trays,
salads, canape spreads, holiday
punch-bowls decked in beds of
cracked ice. The crusher grinds
ice to nine duterent chip sizes
electrically.
FREE BULLETIN
A new Oregon State College
extension circular. "Make Mine
Pie." is offered lo Oregon resi
dents at all county extension of
fices or from the OSC bulletin
clerk. Oregon State College. Cor-
valhs. Author is Mrs. Ruth Mipp
slein. OSC's nutrition specialist.
It includes an outline of ingred
ients needed for good pastry, meth
od of mixing, baking instructions
and suggested fillings and topp
ings. It is punched for easy in
sertion into standard loose leaf
cookbooks. Recipes for soft wheat
flour crust, meringue shells, Ore
gon walnut pie and a new pretzel
crust for cheese pics are all found
in the circular.
CONTEST
Have your youngsters entered
the White Salin Sugar Coloring
Contest yet? The coloring books
are available without charge at
your grocery store orat the J. J.
Newberry Store on Main Street.
LOOK
FOR THt
HAPPY
lITTlf DOO
TOPS IN QUALITY!
LOW IN PRICE
Formerly 98
Guaranteed
equal or better
quality than
any other
brand
at any price!
BEWARE
IMITATIONS ATOjS
"-II
1 1ST PRIZE! Famous Big M Jr.
Scale ldel of MercuryTurnpike Cruiser!
2ND PRIZEI Ford Thunderblrt. Jr.
Scale Model of Ford Thunderbird
Both cars are electric motor driven have built-in
recharcer controlled speed electric lights foam
rubber cushioning puncture proof tires ball
bearing mounted wheels
30 OTHER BIG FRIZES
20-4TH PRIZES
RCA Transistor
Radios!
enter ihe big
SNOBOY APPLE
coloring contest!
While you color for SNOBOY'S Contest,
munch on a SNOBOY apple or two! They're
the crisp, juicy, good kind because they're
picked for flavor and guaranteed for
quality. Get them at your grocers now.
SNOBOY Apples!
vt's easy
FREE
COUWNG BOOK
N BS Of
tcvvsWJWTOtHTW
. .iC
us
i
10-3RD PRIZES
RCA Portable
Hi-Fi Sets! -
50-5TH PRIZES
Folding Binoculars
Pop open Snap shutl
v"4
won
1
V,r5