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Bape (omen Jo Aldwinckle, Women's Editor Dial 723-3474 THE OSHAWA TIMES, Wednesdoy, December 19, 1962 7 , Roast Duck And Orange Sauce For a Delectable Dinner Party Duck may or may not be stuffed for roasting. If it is stuffed, allow % to % cup stuff- ing for each pound of evis- cerated duck. Prick the skin of the entire duck with a table fork to render out as much fat as possible. Roast in a 350 deg. F. oven. Place duck breast down on a@ rack in a shallow, uncovered roasting pan and roast 45 min- utes, Sprinkle with salt. Do not add water or fat. Turn duck breast up until} fork tender, about 1% hours Baste sparingly once during roasting and prick the skin once or twice. Remove the excess fat as it accumulates in pan during roast-|! ing. Roast 4 to 5 pound duck about 2% hours. To test for doneness -- Prese thick muscle of drumstick, pro- tecting fingers with cloth or paper towel. It should feel soft if bird is done and leg should move readily when lifted or twisted. If meat thermometer is used, insert it into the thickest part of thigh muscle one hour before end of calculated roasting time. It should register 190 deg. F. in the thigh or 165 deg. F. to 170 deg. F. in the centre of the STUFFING FOR DUCK 6 tart apples ¥% cup raisins cups stale bread crumbs teaspoon salt dash of pepper Y teaspoon poultry dressing tablespoons softened mar- garine Pare, core and dice apples. Cover raisins with boiling water; drain, chop and add to apples, Add all remaining in- gredients and blend well. Stuff duckling and sew up. While duckling is cooking pre- pare Orange Sauce. ORANGE SAUCE orange cup boiling water Drippings from duck % teaspoon salt ¥% teaspoon lemon juice 2 tablespoons red jam or jelly Peel orange; scrape off and discard membrane; cut yellow peel in thin strips; cook in 1 cup boiling water for 15 min- utes. Drain and discard water. Remove all membrane from orange sections; break them into pan. When duck is tender, add drippings to orange; add cooked peel, salt, lemon juice and jam or jelly. Simmer ten minutes; pour over duck and 2 1 2 stuffing. serve. CHRISTMAS CONFECTION Satin-Topping of Milk Chocolate! Glamorizes Easy Cookie Bars A snack that's quick to catch on and become a past favorite is K-Bars. Cookie-like, yet un- baked, the bars consist of a combination of ready - to - eat high protein cereal, a sugar syrup and peanut butter. When over hot but not boiling water, stirring until well - blended. Re- move from heat. Spread choco- late-butterscotch frosting even- ly over special K mixture. Cool until firm. Cut into bars. Yield: 32 bars, 2 x 1 inches. flies. For the young homemaker to try. Consomme Roast Broccoli Almondaise Shortbreadi TO ROAST Place Sprinkle with salt, Cover loosely with a ing to timetable. Drawn Weight 8 to 12 pounds 12 to 16 pounds 16 to 20 pounds 20 to 24 pounds To test for donenes: soft if bird is or twisted. If meat thermome thickest part of thigh musc'! lated roasting time. It shou thigh or 165 degrees F. to 170 the . stuffing. GOURMET RICE STUFFING Give this delightfully new and different stuffing a try! It's fluffy and moist with plenty of good things added for flavor. (Makes 12 Cups Stuffing -- Sufficient for a 12-lb Turkey) ¥% cup butter 2%, cups finely-chopped onion @ pre finely-chopped celery 1. green pepper, finely chop- ped liver, gizzard and heart, finely chopped or ground tablespoon salt Y% teaspoon pepper 'teaspoon marjoram ¥% teaspoon savory teaspoon sage \% teaspoon thyme cups cooked rice (2 and two-thirds cups raw or 4 cups quick-cooking) cup chopped pecans \% cup finely-chopped celery leaves eggs, well beaten Melt butter in a large fry- ing pan and saute onion, celery. green pepper, liver, gizzard and heart until thoroughly cooked Mix in salt, pepper, mar- joram, savory, sage and thyme. Add rice, nuts and chopped cel- 1 1 1 2 ery leaves. Stir in beaten eggs sie die aided KING OF THE FESTIVE BOA Turkey With a New Stuffing Highlights Christmas Menu Christmas dinner . . . mmm! To most people, the very words conjure up a happy scene of family and friends gath- ered round the dinner table laden with the season's bounty. It's always one of the most delicious and memorable meals and one we eagerly await from the time the first snowflake home for the first Christmas dinner, or for the well-established hostess who is looking for some new ideas, here is a sug- gested menu and three brand new Christmas recipes for you MENU Iced Carrot Straws and Celery Curls * Gourmet Rice Stuffing Cranberry-stuffed peach halves Riced Potatoes Angel Squares Beverage stuffed and trussed turkey breast up on a rack in a shallow, Faget bipeatpnes oe i nd of eviscerate ns wie on pepper and paprika, Do not add water. luminum foil (dull side out), tucking edges into pan at ends but leaving open a ing bird remove foil near end of roas drippings. Roast in a moderately slow ov s: -- Press thick muscle of drumstick, tecting fingers with cloth or paper towel. I ett if bir ran and leg should move readily when I ter is used insert it into the le one ' ld register 190 degrees F. in the E|stuffed for roasting. If it ak. RD who is perhaps opening her Crisp Biscuits Turkey Buttered Squash French Mints A TURKEY (Allow %4 to % cup stuff- urkey). Rub with butter. t sides. To finish brown- ting time and baste with en, 325°F., accord- Roasting Time 4 to 5 hours 5 to 6 hours 6 to 744 hours 7% to 9 hours t should feel ifted hour before end of calcu- degrees F. in the centre of and mix thoroughly. Loosely stuff turkey. Any extra stuffing can be baked in a covered cas- serole or in aluminum foil dur. ing the last 45 minutes of roasting. BROCCOLI ALMONDAISE This smooth sauce with its little tang of lemon-and toasted slivered almonds !s a wonderful topper for broccoli. (Makes 6 Servings) (10-ounce) packages frozen broccoli egg yolks teaspoons flour % cups cold water 1% tablespoons lemon juice 6 tablespoons butter, melted ¥% teaspoon salt 44 teaspoon cayenne \% cup toasted slivered almonds Cook broccoli according to package directions. Meanwhile, beat egg yolks slightly in top of double boiler; blend in flour; add water, lemon juice and melted butter. Cook over boil- ing water, stirring constantly, until thickened -- two or three minutes. Stir in salt, cayenne and almonds. Drain broccoli thoroughly and serve with 2 5 3 PA EE As OO SO LP , oN a ot oa one of get ag The Consumer Section, Can- ada Department of Agriculture recommends the following me- thod of roasting a Christmas goose. Goose may or may not be is stuffed, allow 4 to % cup stuff- ated goose. Prick the skin of the entire goose with a table fork. Place goose breast down on a rack in a shailow, uncovered roasting f}pan. Roast in a 325° F. oven. Sprinkle with salt. Do not add water or fat. Cover loosely with aluminum oil. Cook breast down for about Do no taste but prick the skin once or twice during roast- ing period and remove excess fat frequently. Turn goose breast up until done. Remove aluminum foil near end of cooking period so that skin will be crisp. For 8 to 19 lb. goose allow 3 to 4 hours. For 10 to 12 lb. goose allow 4 to 5 hours. Because of the variation in shape among geese, allow an extra half hour in case more cooking is needed. To test for doneness: Press thick muscle of drumstick, pro- tecting fingers with cloth or paper towel. It should feel soft if bird is done and leg should move readily when lifted or twisted. If meat thermometer is used insert it into the thickest part of thigh muscle one hour before end of calculated roast- ing time. It should register 190 ANGEL SQUARES This wonderful whipped cream dessert has a gelatine base. It can be made well ahead of time then it's ready just to be whipped out of the refrigerator, at the last minute for serving. («Makes 12 Servings) 1 (10-inch) angel food cake 1 envelope unflavored gela- tine ¥% cup cold water eggs, separated tablespoons flour \% teaspoon salt cups milk ¥% teaspoon nutmeg ¥% teaspoon rum flavoring % cup toasted slivered al- monds % cup well-drained thinly- sliced maraschino cherries % pint (1% cups) whipping cream tablespoons sugar % cup flaked or shredded coconut Sprinkle gelatine over cold water to soften. In saucepan, combine egg yolks with flour; stir until smooth. Stir in salt. Gradually stir in milk, Cook over low heat, stirring con- stantly, until custard will coat a silver spoon. Stir gelatine mix- ture into hot custard, Add nut- meg and rum flavoring. Refrig- erate until cool. Beat egg whites until stiff, but not dry. Careful- ly. fold into custard mixture. Tear angel cake into large pieces. Place half in a 9 x-13- inch cake pan. Pour half of cus- tard over and around cake pieces, Sprinkle with almonds and half the cherries. Top with remaining cake pieces, then rest of custard. Beat whip- ping cream until softly stiff; beat in sugar. Spread on top of cake; sprinkle with coconut. Re- frigerate overnight. Decorate with remaining cherries before serving. 4 2 2 2 To Some The Christmas Goose Is The Choice Bird For a Feast ing for each pound of eviscer- 7 deg. F. in the thigh or 165 deg. F. to 170 deg. F. in the centre of the stuffing. STUFFING FOR GOOSE % cup softened margarine cup onion, finely chopped cups apple, pared and chopped cups soft bread crumbs % cup seeded raisins tablespoon parsley chopped 1% teaspoons salt Dash of pepper Y teaspoon poultry dressing ¥Y% teaspoon sage 4 tablespoons white sugar Heat softened margarine in bottom of roasting pan, add onion; stir and cook over low heat till onion is tender, Add apple, crumbs, raisins, parsley, seasonings and sugar. Stuff goose (both crop and body cav- ity); sew and tie; legs and wings are often too short to truss. The flavor of the stuffing is delicious and unusual. Cranberry Surprise Gelatin Dessert With Eye Appeal Gelatin's popularity and value lies in the fact that it will dis- perse in hot water and upon cooling form a gel which will bring sparkle and color to the dullest meals. It is the basis for many cool salads and drs- serts. Gelatin is used in mak- ing marshmallows; as an emul- sifying agent in certain types of salad dressings; and in_ ice cream to give body, to aid in keeping the crystals smail and to retard melting. The first step in preparing a gelatin dish is to soak it in cold water and then when cold water has been absorbed, boil- ing water is added and the gelatin will dissolve readily. If fruits or vegetables are to be used in the mixture, it should be chilled first. until it fs the consistency of thick egg whites. Then the pieces of food will not float. You will like this bright, light dessert for Christmas. CRANBERRY SURPRISE Cook 4 cups cranberries until soft in 34% cups boiling water. Force through a sieve and add 2 cups sugar. Soak 2 table- spoons gelatin in 4 cup cold water for 5 minutes; add cran- berry mixture to gelatin and stir until dissolved. Cool until it begins to thicken; fold ix 4 cup of green cherry halves, 1 cup diced pears, and turn into a mold. When set, unmold onto serving plate and garnish with whipped cream swirls. JELLIED CONSOMME envelope unflavored gela- tine 1-3 cup cold water 1 can (10% ounces) condensed consomme 2 to 4 tablespoons lemon juice ¥% cup diced tongue or chicken 2 tablespoons sliced, stuffed olives 1 hard-cooked egg, chopped Soften gelatine in cold water; then dissolve over hot water. Add consomme and_ lemon juice; chill until mixture begins to thicken. Fold in remaining ingredients. Rinse a 1-quart mold or loaf pan with cold water (for decoration, arrange) slices of tongue or chicken in bottom of mold so they form a pattern on top of jellied salad). Chill until firm, Unmold and| serve on crisp greens. Makes 4 1 PERSONALS The Lionettes recently held their Christmas dinner and meeting at Sandalwood Restau- rant. Grace was said by Mrs. Wolfe Miller. Mrs. Gerald Hud- son was the lucky door prize winner, After dinner the mem- bers sang a medley of Christ- mas carols led by Mrs. Jack Anderson and Mrs, Edwin Well- man. Three tables of court whist followed. A social draw was won by Mr. C. N. Dudley, Oshawa, The meeting closed with Christmas cake and re- freshments. Mrs. L. R. Sawyer, King street east, opened her home to the Golden Jubilee Chapter, IODE, for their Christmas meet- ing. Th executive members entertained and assisted Mrs, Lawyer with refreshments, Mr-, T. K, Creighton, Honor- ary Regent of Golden Jubilee Chapter, was a welcome guest on this occasion, Mrs. W. H. Gibbie, Mary street, convener, recently en- tertained her committee for the annual bridge of the Goldn Jubile Chapter, IODE, to be tee consists of Mrs, E. L. Dis- ney, tickets; Mrs. H. E. Ram- shaw, decorations; Mrs. W. W. Twist, tables; Mrs. R. C. Day, prizes; Mrs. E,. R. Munday, candy; Mrs. R. W. Heagle, food; Mrs. W. H, Faint and Mrs, R, S. Jones, favors. Mr. and Mrs. Archie Aldred, Oshawa boulevard south, play- ed host to their family at a ipre-Christmas dinner held at the Bathe Park Clubhouse, re- cently. During the evening the younger members entertained the adults with various selec- tions. Among those entertain- ing were Miss Susan Jay, who gave baton twirling and tap dance selections and Miss Cathy Jay gave a ballet per- formance. Following this there was a sing-song. Those attend- ing were Mr. and Mrs. Ross Aldred and family, Mr. and Mrs, Zigmond Benkowski and Joanne, Mr. and Mrs. Glenn Aldred and family and Mr. James Aldred, Oshawa; Mr. and Mrs, K. W. Jay, Susan, and Frankie, Whitby; Mr. and Mrs, Harold Snudden, Bonny held January 16. The commit- and Ronnie, Brooklin. * BRE Kornic, Miss Nedia Kornic, Mi Mr. and Mrs. Wii ruk, Mrs. M. f and Mr. and Mrs. Henry Condie, all of Toronto. ee WED 65 YEARS HUMBOLDT, Sask. (CP) -- Mr. and Mrs. Israel Rheaume received the blessing of John when they recently ce! brated their 65th wedding an- niversary. Th bi presented to them by their lo- cal priest, Rev. Francis Loh- mer, who also reblessed their marriage. USE YOU CREDIT Luxurious Lo Sally ... From DUNN'S OVERCOATS 0 the kind of lustre and every man's appearance. We have fine imported Leminctes in a rich, Warm, yet most co yours in solid tones or discreet checks. Because of advanced planning the price remains the some @s lest year. Come in coat, now, © OPEN FRI. 'TIL 9 DUNN'S TWO LOCATIONS R 36 King St. East -- and Oshawa Shopping Centre spirit thet adds a lift te , feady-tailored overcoct. mfortable in weight, it is and select your Laminate "Downtown Oshawa" this mixture has set, top it with a safiny icing blending milk chocolate and butterscotch pieces. K-Bars can be cut easily and neatly to serve at gatherings of youngsters or teenagers Team them with cocoa, cider or milk, fresh fruit and pop- corn, and you're sure of your success as a hostess at Christ- mas get-togethers. | K-BARS % cup sigar % cup light corn syrup % cup peanut butter teaspoon vanilla flavoring cups special K _ )rea-ly-to- eat high protein cerea') l-ounce milk chocoate bars cup (6-0z. pkg.) butter- pieces | Combine sugar and syrup in) medium - sized saucepan Cook) over moderate heat until mix-| ture boils. Remove from heat. Stir in peanut butter and van- fila; mix well. Add special K; stir until well-blended. Press mixture into buttered 9 x S- inch pan. Let stand in cool place to harden. Melt chocolate bars and butterscotch pieces together THE CRUCIAL YEARS | MONTREAL (CP) -- Physi-| cal fitness expert Bonnie Prud- den of New York believes the early years are crucial in de- veloping a physically fit body. She said here that a woman of 40 can get rid of excess flab- biness in six weeks if she con-| centrates on regular exercise, | but if the daughter is obese, she} An ideal gift for the RES G Men's Turbonized No Iron WASH & WEAR WHITE SHIRTS men in your family. E'S | SHOPPING wilh need at least two years.! OSHAWA MEN'S TIE SETS Complete range of men's neck ties. Also men's tie and sock sets or men's tie and hankie sets. ony 1.98 2 STORES TO SERVE YOU BETTER DOWNTOWN CENTRE ony 3.98 OSHAWA On A Pigs ae aa ihe iat PoLPoL PLP hbk PLE LD LE. DAD ...Modernize Mum's Kitchen this Christmas with.a completely AUTOMATIC AS RANGES GAS RANGE } he, ~ paid dS dt al ay as dks ht be ay hy by ad hy a) hy dy @ Immediate Delivery @ Immediate Installation Check These Features (Model G 3116 S) Full Size 30" Range By BEACH With Ev Fully Automatic Clock Con- trolled Oven Completely Automatic Ignition 2 Giant and 2 Regular Sur- face Burners Oven Window and L Beach Unique Swing-Out Broiler ONLY ight ber Week ror Our Christmas Gift To You FREE TURKEY ery Purchase 35 @ No Down Payment © No Payments Till Next Year @ Small Monthly Payments Right on your gas bill SHORGAS CORNER AND ATHOL STS. dy dp hp hy ds dd dd dl as dtd Oe ae OF CELINA oh arb ark ere PHONE 728-9441 beh ah eh rh Br Eb rh sah a rh eh are,