The Waterbury Democrat., 1932-11-21
SOMETHING NEW
 IN TURKEY CUTS
Prices Are Down and More Birds Than Ever This
 Year
SELLING HALF TURKEYS
BY MARTHA LOGAN


 BY MARTHA LOGAN
 Bakery companies and bakery food manufacturers have kept peo- pie busy gasping with "oh's" and ssahss" of delight over some very very handy bakery products in the last year. Now the turkey pro- ducers send out to the housewives an even more startling and prac- tical new idea.
 Statements of turkeys lat half price could not appear more to you and me and the rest of the housewives who have three to six people to serve for meals than the statement from turkey producers that half-turkeys at attractive prices are available this year. "Olss' and "al1's' of delight to us announcement.
 Those or you who have given any thought as yet to this years Thanksgiving bird have noticed that prices are down but, have also noticed that the most attractively priced turkeys were the largest this year. The turkey producers being of a practical mind knew LilAb WE AhG UAA Baah8 0At ctf etA@ same time knew we did not like the delight of cold turkey and turkey hash becoming a dreaded mealtime dish for week or more So. the newest thing in poultry was deviscd-the half turkey and tur- keq cuts.
 You will find in the up-to-date markets, available for you and your neighbors, beginning before Thanksgiving time and available almost the whole year round half turkeys and turkey cuts. This means that you will be able to have just the amount of turkey you want without having to pur- chase head, feet. etc, that you formerly purchased with q whole undrawn bird. So even though the turkey halves and the turkey cuts are a few cents more per pound. you are getting on ten pound half turkey as much meat and less waste than you are getting on T sixteen pond whole turkey. Gan you follow the mathematics? We had to count 1t out on our fingers. but it's true.) And best of all the half turkey and turkey cuts are ready for the roasting pan.
 If you are of curious frame of mind, (what women isn't when there is something new) as to the preparation of half turkeys with dressing. as 1t is customarily serv- cd, this is the way 1t is done. Pur- chase a half of a large turkey. dust 1t with salt. pepper and rub we'll with fat. Tie the leg and wing up to the side with string. Place the turkey cut side down in q hot oven in an open pan and brown 25 to 30 minutes Remove the turkey from the oven. turn over in the pan and fill with your fa- voritc dressing Add q cup of water to the pan, cover and place in slow oveo C300 degrees Fl Baket20 minutes per pound. The turkey half can be baked with the cut side down over the dressing but the delightful flavor of the dressing permeats the meat better if the turkey Is roasted as suggest ed.
 The turkey. cuts may be brown cd and roasted on bed of dress ing in the pan or they may be just rubbed with some fat, dusted with pepper and salt and roasted plain. Be sure a covered pan is dIWayS uSeQ ana a llLLIe 01OtSLuTe of some kind is added.
 Perhaps wOu are entertaining your club at your home the next meeting. The turkey cuts from one of the large turkeys are ideal for such an occasion. Each indivi- dual serving can be cut and then roasted with really minimum of work in the preparation. This with cream of celery soup, candied sweet potato balls, jellied cran- berry salad, and individual pump kin pies makes a perfect meal for such an occasion.
 Just friendly hint-'tween you and me. Remember you your mar ket man can't give you these drawn half turkeys and turkey cuts from the large turkeys if jus. you ask for it. You and many of your friends and neighbors must ocooperate with him, so he can give you this splendid economical method for serving turkey.
 A dressing to serve with the turkey? Here is delightfully."- tasty one.
 Pork Sausage Dressing.
 1-2 cups good Pork Sausage. 6 cups cooked rice, small minced onion, 1 teaspoon salt. 2 table spoons chopped parsley. cuu die. ed celery, 1 cup minced mush- rooms, slightly beaten egg.
 Mix thoroughly in the order given. Stuff the turkey, not too tightly. allowing space for expen- sion of the stuffing during cooking.
 For the family that would like to purchase one of these large turkeys whole and who may be somewhat skeptical-about doing so on account of the size of their roasting pan, you will find by dis jointing the wings and drumsticks, that c large turkey will fit In much more conveniently than with these joints on.