Evening star., 1962-11-19

the work done for you are
also slightly more expensive.
The stuffed birds run be-
tween 6 and IL pounds, and,
when you consider there is
no stuffing to prepare, noth-
ing to do but pop it in the
oven, the price is low. r..
The butterball turkeys
come in sizes ranging from
5 to 9 pounds for small fam
lilies; 10 to IA pounds if you
like a second meal from the
bird; Is pounds and over for
large get-togethers.
Big toms, weighing over 1a
pounds, hens under 10 pounds
and medium size birds from
10 to 18 pounds are in good
supply everywhere.
See our front-page story on
roasting methods. We have
given you an up-to-date foil .
method as we'll as the con-
Ventional open-pan style.
Hams, too, are widely fea-
tured for those who like to
serve both on their holiday
tables. The canned hams run
from 8 to 10 pounds, James
town country cured hams
(whole only weigh approxi-
mately IL pounds, and the
regular smoked hams are
available whole, butt or
shank portions.
Still other poultry choices
are roasting chickens, weigh
ing around 4 pounds; Long
Island duckling, oven-ready
capons, oven-ready geese
and the boneless turkey roast ;
g to4 pounds) we mentioned
in this column a couple of r
weeks ago.
After the Feast u
When the THANKSGIVING
dinner is over and everyone
else has gone to watch the
football game or have a
snooze, HE yourself to the
kitchen and take care of that
leftover turkey quick like.
Food specialists advise re-
moving the stuffing from in
side the bird and storing its
In q covered container in the
refrigerator. Wrap the bird
loosely and refrigerate it, too,
at once. Cool and refrigerate
the gravy. For top flavor and
quality, plan to use the left
overs within a day or two.
Or wrap securely and freeze
for future use.
Produce Buys
Best values at produce
counters to put on your
holiday shopping list include
cranberries, of course, pascal
celery, Brussels sprouts, Long
Island russet potatoes in 10
pound bags; U. S. No. / white
potatoes in 25-pound bags:
sweet potatoes, yellow onions,
rutabagas and cabbage.
Staynan apples, Bartlett
pears. Emperor grapes.
oranges. pink grapefruit.
dates, nuts Of all kinds and
figs are in excellent supply.
And for the turkey stuff.
ing, fresh chestnuts, mush-
rooms, sausage meat and
oysters (both standards and
selectS) are abundant.
Holiday Desserts
There's still time to get
your order in for a Thanks
giving ice cream cake or in
dividual molds in the holiday
motif. Gifford's (all four
stores) carry a complete line
OF these tempting specialties
to climax your holiday feast.
You can order the cakes
decorated with a horn of
plenty, turkey or Pilgrims.
Petite turkeys or pumpkins
are made of orange or rasp-
berry ice, perfect for topping
fruit cups or salads; pump
KIN molds are made of pump
kin ice cream with vanilla
centers. One ice cream roll
has q Swiss chocolate turkey
in the center, surrounded by
French almond or butter
pecan ice cream. then rolled
in chocolate and crushed al
monds. Giffords will be open
on Thanksgiving Day, too,
from 10 am. to Bpm, in case
you make up your mind at
the last minute.
New Entree
We know chicken a Ia king
isn't new but this one isl
Birds Eye division Of General
Foods announces the arrival
OF a quick-frozen chicken a
la king that is prepared in
about 5 minutes. It's loose
frozen in a 6-ounce package
that reconstitutes to Is
ounces, enough for two gen.
erous servings or three aver
age ones.
To prepare this new en-
tree, you empty the contents
OF the package into a sauce-
pan, add l1s cups milk, stir
until blended and hot. Less
than 5 minutes does it. The
sauce cubes dissolve smoothly
and evenly, and there's plenty
OF good chicken meat, peas,
mushrooms and pilnientos to
make a flavorful dish. Serve
the chicken a la king over
toast points, rice or macaroni.
or atop waffles. -VF