Imperial Valley press., 1939-11-16
Appetizing Menus. Correctly Prepared,
Make Traditional Day Of Thanks One
ToBe Remembered For Good Food

weeks, if one is a rugged indivi-
dualist, wise hoStesSes are beginning
to think of their menus for the
holiday.
Turkey of course is the traditional
bird and with the price far too low
to suit the grower, the housewife
will find that the purchase of one
of these fine fat Imperial Valley
birds will not strain their budget
too much.
The New Method
AS to cooking the birds, the new
school no longer believes in the hot
oven with frequent hastings. In
stead, the bird may be placed in a
cold oven with the temperature
control at 325-350 degrees, the
roasting time for turkeys, up to 18
pounds being 20-25 minutes per
pound This slow, steady cooking
keeps in all the juices and yet re-
suits in golden brown bird, with
crisp, shining outside, the epicure's
delight. If placed in a cold oven
about 25 minutes extra time should
be allowed and no basting is neces-
sary.
Those, however, who have achiev-
ed success by the old-fashioned
method, still syear by it, and our
advice is to stick by the method
you know best.
Stuffings Varied
A variety of stuffingS are pos
sible and one of the best and one of
the simplest, is the following.
For a IA pound turkey use IL
loaves of day old bread, u pound
butter, 2 medium onions cut fine,
"a cup chopped celery, tsp. salt,
pepper, poultry, season to taste
The whole trick in this dressing
is crumbling the bread into small
light particles, thus making very
light fluffy, dressing. The soft part
should be prepared separately from
the crusts. The dry seasoning is
added. One onion is fried in a
pound of butter and stirred thor
oughly into the dried crumbs.
The second half of the butter
and the other onion, Drowned in
the butter, are then added to the
crusts which have been broken into
small pieces. If the crusts need
moistening little stock or kitchen
bouquet in water will do nicely UP
to the amount of one-half cup. This
MIXTURE is added to the soft crumbs
tho celery is then added and more
seasoning if needed.
Giblet Gravy
Mrs. H. c. Diller has splendic
recipe for giblet gravy which sht
contributed to that famous collec
ton of recipes, the Presbyterian
cook book.
Giblet Gravy
Giblets, 4 tbsp. drippings from
roasting pan, tbsp. flour, tbsp
chopped onion, 2 cups boiling stool
from giblets (add water to make
two cups), black pepper.
Wash the giblets, cover with
boiling water and cook until tender
Cool and mince. To the dripping'
add onion and cook few minutes
Then add flour and stir until
smooth, adding stock little at 6
time. Add the giblets and season
| to taste.
Mrs. Diller also suggests that i.
! one tires of giblet gravy, the gibletf
may be used in the stuffing.
Celery and Carrot Stuffing
Mrs. S. P. Williams has nove'
light and digestible stuffing which
she recommends.
l stalk celery, 2 or large onion
several carrots, ~ loaf stale, nc
dry, bread; u cup butter, seasoning
of salt, pepper, thyme or sage.
Dice the celery, cut onions fin6
shred carrots, and cut bead in sma
cubes. Mix we'll and season wit
salt, pepper, thyme or sage. AZ
just enough water to moisten wel
The foundation of this stuffing
the celery and carrots. Use as littl
bread as possible. The amount of a
ingredients depends upon size
the fowl.
Oyster Stuffing
Mrs. G. B. Collins recipe for oys
ter stuffing includes the following
ingredients.
quart oysters, drained and chop
ped, 2 tsp. salt, 4 tsp. pepper,
cups dry bread crumbs, u cup but
ter, melted.