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HomeMy WebLinkAboutThe Seaforth News, 1950-12-07, Page 7LE.Y W� rdam AAd>;tws: It might be appropriate If I start- ed today's column with a little story that has been going the rounds, and • causing many a laugh: * * "My first turkey!" exclaimed the bride proudly. "It looks swell, darling," saki her husband. "What did you stuff it with?" "Stuff it with? Why, honey, this one wasn't hollow." * * * If you want to start an argument —the friendly sort, of course --just ask a group of folks what is the PERFECT stuffing for turkey. For more than a hundred years folks have been disagreeing as to the sort of herbs and seasoning that should be used, or whether the mixture should be moist or dry. * * * If you expect ate to try and settle such a controversy, you're in for a disappointment. I'm much too old a hand at the game to get caught that way. However, this week I'm going to give you a basic recipe for a tnildly-flavoured bread cruznb stuffing, Following that a few ,variations on the sante theme. * * * The quantities given are for a "small family" bird -five pounds dressed weight; but it's easy for you to increase them•to suit what- ever size you want to cook. As to the roasting—just one hint, I think you'll find it more satis- factory to have the bird BREAST DOWN until about three-fourths done, then right-side-up till the rob is done. * * ' * BASIC BREAD CRUMB STUFFING 1 small onion, chopped 1 stalk celery with leaves, chopped %a to one-half cup butter or margarine 1 to two teaspoons poultry seasoning or sage Vs teaspoon salt Pepper 2 tablespoons chopped parsley (optional) S cups stale bread cubes or crumbs Water, milk or giblet broth (optional) Method: (1) Saute onion and celery in fat till onion is tender but not brown. (2) Add alt ingredients to bread crumbs, toss together, and, if a moist dressing is desired, add enough liquid to barely moisten crumbs. Yield: Enough for a five - pound turkey. * * BASIC STUFFING VARIATIONS Chestnut Stuffing Use not more than one-third cup fat and reduce bread crumbs to three and a half cups. Add one pound boiled, coarsely chopped chestnuts. To prepare chestnuts, cut a cross in the flat side of each shell. Boil in water to cover twenty minutes or till tender. Shell, peel and chop. Mushroom Stuffing Cook one-half pound sliced mush- rooms with the onion and proceed as directed, * * * Giblet Stuffing Simmer giblets in water till ten- der. Chop and measure. Substitute for an equal amount of bread crumbs. * * * Cornbread Stuffing Substitute cornbread crumbs for all or part of the bread crumbs. Ham or bacon drippings may be used in place of part of the butter er margarine. * * * Sausage Stuffing Crumble four to six ounces sau- sage !neat and brown in skillet. Remove sausage and saute onion and celery in part bacon fat and part butter or margarine. Add all to crumbs and proceed as directed. * * * For those who like extra dressing ,: or prefer the brown crusty kind, here is a special recipe for one to be baked separately: Was Nearly Crazy With Fiery Itch— Until I discovered Dr, D. D. Dennis' amaze 15 fast relief D, D, D. krescrlptlon. Word nds'aendrt'rocelditoinaethis pure, cooling, cruel t used 55 eczema, pimples, rushes, athlete's toot and other Itch troubles. Tnsl bottle, 95e First application ahead even the most intense Itch or money beck. Ask druggist for D. D D. Proscription (ordinary or extra atrenrtl11 WAKE OP YOUR LIVER RILE -- Without Calemet—And You'll Jump Out el Bed in rho Manning Ruin' to Go The liver should pour out shout 2 plata of bile Juice tato yew/ digestive treat every day, If this bile la not Aowing freely Your food may not digest, it Just deoxy In tho dlieotivo tsaot. Than gag bloat., up your etomooh You bet coordinated, You feel sour, slunk and t s worldlookounk, Woo keo those mild, gentle Garter's Little tiver PAIS to got these 2 pinta of bile do*• ff troll,to make you lest "up and upp.1 et a package today, lffeotive to makipa lie flow freely. Ask for gartat'e Little Livor Is, 3DE at any drugstore. OLD-FASHIONED BREAD AND EGG DRESSING Vs cup chopped onion cup chopped celery 5/4 cup butter, margarine or drippings S cups stale bread cubes or crumbs 1 hard -cooked egg, choppped 3/4 teaspoon salt )its teaspoon pepper 1 teaspoon mixed herbs (sage, thyme and marjoram) 1 egg beaten 3/4 cup giblet stock Method: Saute onion and celery in fat till yellow„ Mix with bread crumbs, bard - cooked egg and seasonings. (2) Blend egg and stock and stir into crumb mixture. (3) Turn into a greased pan and place in the oven with the turkey about one hour before the hickey is clone. Bake till dressing is a deep golden brown, Cut into pieces to serve. Yield: About eight servings. No turkeym dinner is complete without a good gravy. Iter* is one which uses the giblets to advantage: GIBLET GRAVY 1 set turkey giblets Pan drippings from roast turkey 4 tablespoons flour 34 cup cream, optional 1 hard -cooked egg chopped Salt and pepper Method: (1) Clean giblets well and simmer in salted water to • cover till tender. Drain, reserving broth. Cool gimlets and chop, (2) Pour four tablespoons fat from roasting pan into a saucepan, If there isn't sufficient fat, add butter or margarine. Add two cups giblet broth to drippings in pan and scrape loose all browned par- tieles. If necessary add nater to make two caps. (3) Add flour to fat in saucepan and cook, stirring, till browned. Add giblet broth from roasting pan and cook, stirring, till thickened, (4) Add cream, chopped giblets and hard -cooked egg and reheat. Yield: About three cups. Boss—Flow is it that you are only carrying one sack? The other work- men carry two. Laborer—Well, I suppose they are too lazy to stake two trips like 1 do. Tips About Sewing On Plastics Plastics need their own sewing rifles, Machines need definitely to be regulated for stitching plastic fabs ries, says Miss Edna Gray, elothing specialist. Use a fine needle and a long stitch, Miss Gray advises, adjusting the stitch regulator to the length used for machine basting ---about 7 or 8 stitches per ineh---and using a loose tension, No basting is possible when working with plastics, Miss Gray points out, so work must be right the first time, Ripping will leave a line of holes, which is not only unattractive but also weakens the fabrie. Pins, also must be eliminated since they, too, make holes in the fabric. For marking, use chalk, crayon or colored pencil, she says. Because plastic fabrics are very smooth, they may slip as they go through the sewitn, machine. Ad- just the pressure on the presser foot until the fabric will feed through smoothly without leaving an imprint of the feed on the seam line, Seu slotvly, Do not pull or push the work; the machine should be so well adjusted that the fabric will !note through wvlth little as- sistutice. Fasten thread ends by bringing both ends to the wrong side and tying. Hems are not necessary, as plastic fabrics will not fray et the edges, Edges Play be left straight er pinked, MISUNDERSTOOD Standing at the gangway of a ship the steward kept shouting for the benefit of arriving passengers: "First-class to the right! Second- class to the left I" A young woman stepped daintily aboard with a baby in her arms. As she hesitated before the steward, he bent over her and said: "First or second l" "Oh," said the girl, ,blushing vividly, "it's not mitre." WELL-KNOWN FEELING Neighbor John says: "While I'm carrying the first 50 ',whets of leaves to my compost heap I can be fiercely intolerant of the man who wantonly wastes nature's bounty by burning them, but after that—.well, there is something nice about leaf smoke. Her Heirs Found—The most fatuous and involved inheri ance litigation in history seem- ed settled as heirs to the $17, 000,000 fortune left by snuff heiress Airs. Henrietta E. Gar- rett, above, of Philadelphia were named by a court exam- iner. Some 40,000 persons had claimed it. The 20 -year search for heirs ended with the nam- ing of Mrs. Constance mar Mock, of Chicago. and Wilson Prim.ln Kretschmar, of Greenville, Miss., as heirs, A Y;Rc2:=,1,te,5 ? . ..... Mrs. Ada Rose, Uxbridge, Ontario. "Your wonderful product, Five Roses Flour, is the very thing you need to make delicious cakes, pastries and bread. I have used it many years for all of my baking and I wouldn't fie without it. Any housewife who hasn't tried Five Roses Flour doesn't know what she is missing." Mrs. R. Rose, Weston, Ontario. "Five Roses All Purpose Flour is my favourite cooking friend. It has never once, in all the years I have used it for baking, Iet me down. I like to do alt our baking and am really proud of the wonderful results this All Purpose dour gives. I certainly .recommend Five Roses for perfect baking." Available its 5, 7, 24 and 98 lb. sizes at your grocer's, j ifq64a/en e d@Bran for sour x' baking! ' /0 ore SAFESFT 0110 You'll be delighted at the savings you make when you use - .FIVE ROSES ALL PURPOSE FLOUR ... and you'll be amazed at the delicious, extra nutritious bakings, too! Mrs. 3. H. Rose, Alliston,.Ontario. "Five Roses All Purpose Flour is my favourite for cakes and cookies. I take a great deal of pride in baking my own foods and have learned to depend on this All Purpose flour. The savings, which are important today, are truly remarkable." Mrs. John R. Rose, Moncton, N.B. 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