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PAGE FOURTEEN "RAPE plough the fields and scatter the good seed on the land, But it is fed and watered by God's Al- mighty hand . . . We than Thee then, O Father, for all 'things bright and good, The seed-time and the harvest, our life, our health, our food." Words written nearly two hundred years ago but once again appropriate as they are sung in churches throughout Ontario to cele- brate Harvest Thanksgiving services this month. After church, in homes throughout the pro- vince, tamilies will gather to enjoy the fruits of the harvest. Turkey will probably be the main dish. Plan on %2 to ®4 1b, ready-to-cook weight per serving. For small families the new, smaller birds may be sufficient or half a turkey will provide the large slices without too many meals of left-overs. Roasting half a.turkey is very simple. Wash and dry thoroughly and sprinkle cavity with salt. Fasten skin to breast meat with skewers. Use double folds of waxed paper or tinfoil. and cover rack in roaster Mound dressing on the paper to fit cavity of bird. Place half turkey on top of dressing and cover with cheesecloth dipped in melted fat. Roast .in an uncovered pan using no water. Remoisten cheesecloth occasionally, with drip-" pings from pan. A good bread dressing calls for: 1 qt. soft bread crumbs, 3 eggs, 2 cups milk ONTARIO TODAY BY MARY ATWATER tbsp. chopped parsley, 1 tbsp. minced onion 1 tsp. salt, 1 tsp. sage or poultry seasoning 2 tbsps. butter Beat eggs and add milk. Pour liquid over bread crumbs, add melted fat and other ingre- dients and mix, Stuff fowl and follow cooking chart. Still another dressing recipe, easy to pre- pare uses: 2 cups corn flake crumbs or 3 crushed corn flakes 6 green onions, 1 tsp. poultry dressing, 1 tsp. salt Chop onions and mix dry ingredients. Add dash of garlic powder and pepper. Moisten mixture with water and stuff fowl. RANBERRY sauce is a regular side wish with fowl but this year why not try Cran- berry Cream, cups 1 cup jellied cranberry sauce 1 cup sugar, 1 cup whipping cream. Crush cranberry sauce, dissolve sugar in cream, Whip cream mixture until it will hold its shape, then fold into cranberry sauce. Freeze until firm. Three-quarters of a cup of evapo- rated milk may be substituted for the whipping cream, Fresh corn should be part of every Thanks- giving Day menu. To add color as well as taste mix it with green pepper. Remove kernels from six large ears of corn, To 3 tbsps. butter add Yi cur finely chopped fresh green pepper and saute for 2 minutes, Add corn and cook SATURDAY, OCTOBER 7, 1961 TABLE 4 LAAs slowly five minutes. Season to taste and serve hot. If sweet potatoes are on the menu here is another method of preparing this versatile vegetable. #4 cup honey, 4 cups corn flakes 1 tsp. salt, 2 tbsps. butter or margarine, Scrub potatoes and cook in boiling water until tender. Peel and cut into halves length- wise. Heat honey in small pan, crush corn flakes slightly. Dip potato halves in honey and roll in corn flake crumbs. Place in greased pan, dot with butter and sprinkle with salt and paprika. Pour remaining honey over potatoes. Bake at 425 degrees about 25 minutes. O Thanksgiving menu would be complete without pumpkin pie, Here are two methods, one the traditional spicy variety and the other a very rich dessert. For the former use: 1%: cups cooked pumpkin, 1 cup brown sugar 1% cups milk, scalded, 3 eggs, separated 15 tsp. salt, 1 tbsp. cornstarch 14 tsp. ginger, ¥1 tsp. cloves, 1 tsp. cin- namon. Pastry for one crust, Cook pumpkin and rub through a sieve. Add beaten egg yolks and dry ingredients. Gradually add scalded milk and mix thoroughly. Fold in stiffly beaten egg whites. Pour mixture into an unbaked crust. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and bake for 30 minutes, Use a graham cracker crust, or a prebaked crust, for this filling: