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it if they are effec- . main problems in accidents is pin- ame on someone, because insurance olved. This is be- are at present no vern behavior on EXPORTED 90 per cent of Can- t of pulp and of aper is sold in for- S. ; Open ITY TIES . ESALE IMBING \TING CTRICAL USTRIAL /ES 05 KING of Town Line 1E 728-9421 to Fri. 7:30 to 5 p.m. 00 to 12 noon, ice the | on ice 'YEAR SPIKES BUTTER BAKED TURKEY, CHRISTMAS RIBBON SALAD Basic Rules And New Stutfings To Guarantee A Perfect Turkey | For the young homemaker who is perhaps opening her home for the first Christmas dinner, or for the well-estab- lished hostess who is looking for some new ideas, here is a suggested menu and three brand new Christmas recipes for you to try. MENU Consomme Crisp Biscuits Ice Carrot Straws and Celery Curls Roast Turkey Gourmet Rice Stuffing Cranberry-stuffed peach halves Riced Potatoes Broccoli Almondaise Buttered Squash Angel Squares Shortbreads French Mints Beverage Many experienced cooks .as well as new 'cooks seem to think there is something cult about cooking turkey. Per- haps in the old days when one had so much work in getting the turkey ready for the oven this might have held true. But} now with the modern eviscerat-) ed birds (once they are thawed) a quick rinsing, wiping dry, stuffing with one's -- favorite dressing, a generous rubbing with soft butter or mild fat and the bird is ready for the oven. A perfect bird, however, can/the turkey is done too soon it/it diffi-| | too often turkey is served underdone. It should be moist and tender, not dry or rubbery. The smaller turkeys need more care to guard against the meat drying out. Since there is not as much fat on smaller birds be sure to rub them generously with butter or other mild fat before putting in the oven. As an added precaution and to cut down basting, cover any size of bird with a thin cloth or double thickness of cheese cloth moistened thoroughly by jdipping in melted fat or use a) |loose tent of. aluminum foil over jthe turkey tucking it in on the sides but leaving it open at either end to allow freer cir- culation of heat and prevent steaming. | 325 deg. F. The cooking chart) below will give an_indication| of approximately COOK) n gy times. Shape of turkey, wheth-| er at room temperature or re-} frigerator-cold, size in propor- ing on the total cooking time.| Accordingly it is recommended} minute leeway in hour to allow for any variation) lin cooking time. Incidentally, if|pounds ready to cook weight)|mometer warm place for 20 minutes or,bird and bake the stuffing so. In fact, it is recommendedja separate pan. at any time as it makes. the meat easier to carve. TURKEY ROASTING CHART (Clip and Save) Oven Temperature 325 deg. F.|Bake one hour in a moderateig Stuffed Birds| oven (350 F.) Approx. Time| Eviscerated Ready-to-Cook Weight in lbs. in hours over 24... add 15 min. Ib. HOW TO STUFF in| | BASIC BREAD STUFFING Yield: 9 cups. Enough to stuff Extra stuffing may be baked|a 12-pound bird. in a casserole or open pan. Add extra moisture to giblet broth 1% cups finely chopped onion or canned chicken soup. Cover|!% cups finely chopped celery with sliced bacon or salt pork. HOW TO SHAPE Draw skin of neck over stuff- ed neck cavity to the back and Fasten wings behind back by twisting|1 fasten with skewers. the tip ends. Return legs and tail carefully in tucked position. It is not}haye been placed in a large| necessary to close the one-third cup butter cups dry bread cubes (14") 1% teaspoons salt ¥, teaspoon pepper ¥% teaspoon poultry seasoning \% teaspoon sage Y% cup water egg well beaten in a_ skillet until tender. Add mixture to bread cubes which cavity opening with skewers Or| which have been mixed to- cord. Unstuffed Birds--To estimate| HOW TO ROAST roasting time of unstuffed birds, deduct 5 minutes from times for stuffed turkey. | per pound|or Spoon or brush melted butter margarinév over turkey. Place turkey breast side up on Rub neck and body cavities | Tack in a shallow, open pan. Do with salt. Stuffing. (see recipe): Use cavities lightly expand during body stuffing will roasting. Roast turkey as soon arrange the foil or cheesecloth as stuffed. Tips on Stuffings: ingredients may be. prepared cupboard. Prepare moist gredients and refrigerate. ing large turkeys (20 © to may prove more satisfac- be spoiled if improperly cooked;!does no harm to leave it in a'tory to roast the unstuffed | that one allow at least a 30-jroasting day, combine ingredi-| pressed between the dining|ents and stuff bird. When roast-|protected with cloth or paper 25/and -- or a roast meat not cover. Do not add water. Cover turkey _ lightly Slow cooking is another se-|approximately % cup of stuff-|aluminum foil or two thick-|2 eret of flavorful roast meat.|ing per pound of frozen, ready-|nesses of cheesecloth. This pre-| Use a moderately slow oven of to-cook turkey. Stuff neck and! vents too because} browning. rapid and uneven If the breast and} things. brown too rapidly, re- to increase the layers over} The dry/these areas. Roast in a slow oven accord-| tion to oven, all have a bear-|the day before and stored in ing to the chart until the meat| in-| feels very soft when the thick- Onjest part of the drumstick is} fingers| the ther-| inserted inside the} thigh next to the body cavity reads 190 F. gether. Combine. Add water and one egg. Toss together with| 9 forks. Stuff thawed bird imme- 'diately and roast | SAUSAGE STUFFING Yield 12 cups. Enough to stuff with|a 16-pound bird. pounds of pure pork sausage meat 2 cups water 14 cups dry bread cubes % cup chopped onion ¥ cup chopped parsley 2 cups chopped celery 2 teaspoons salt Panfry sausage until brown and well cooked. Combine all/ ingredients mixing well. Stuff bird just before roasting. OYSTER STUFFING } Add 2 cups oysters, chopped uncooked or heated in butter, to Bread Stuffing. Combine as for Bread Stuffing. SEK EEA | | ec eee TAPS Cook onion, celery in butter} F. oven. AND MINCEMEAT WALNUT TARTS WITH HARD SAUCE ROSETTES Canadian Dairy Foods Ser vice Bureau Photo CHESTNUT STUFFING Add 1 cup chopped cooked! chestnuts to Bread Stuffing. Combine as for Bread Stuffing. CORNBREAD STUFFING Omit 8 cups dry bread cubes in Bread Stuffing. Add 8 cups F. When turkey crumpled cornbread. \as for Bread Stuffing. GOURMET RICE Give this and different stuffing a STUFFING of good things added for flavor. (Makes 12 Cups Stuffing -- body! nan. Sprinkle with seasonings] Sufficient for a 12-lb. Turkey) Combine|stuff, rinse body and neck cavi-| until gelatine is dissolved. Chill delightfully new Fold : . : try!/and fasten to back with a metal It's fluffy and moist with plenty/skewer. Fold wing tips over; She Oshawa Times OSHAWA, ONTARIO, THURSDAY, DECEMBER 14, 1967 = Christmas To Cherish This Centennial Year ifill tart shells. Bake fn pre- jheated oven 15 to 20 minutes. |Cool. Remove from tart pans and serve topped with Brandy Hard Sauce Brandy Hard Sauce: Cream Happy, happy Christmas that!1 brings back the memories of childhood and seasons _past.|2 The blazing fire that roared its welcome to everyone, -- the merry yoices that rang through- out the rooms and best of all, tablespoon Ing teaspoons salt \4 teaspoon pepper \4 cup snipped parsley Melt butter in saucepan poultry season Add Onion; saute gently until tender the '2 cup butter; y the very best of all, the tempt-|Add giblets. Gently mix bread! peat in ike sugar. oe ing spicy aromas that wafted crumbs, poultry seasoning, salt, yolk an@ brandy extract. ard from the warmth of the kitchen| pepper and parsley together for weeks before the festive|a large bowl. Add butter mix-| fluffy. Put mixture in pasiry day. ture and toss lightly. Pre-salt/ bag fitted with docorsiae tube To many of us this is the| Cavity of turkey before stuffing. and press out mounds on each time of year we turn once more | tart. JELLIED SALAD EGCNOG PIF to some special place in our childhood with warm thoughts} Feature. this molded Christ-| {mas Ribbon salad quivering in| Holiday Eggnog Pie has a delicate eggnog filling and feelings. Instead of looking} back this year let's make this majesty, a colorful salad or re-||ignt freshing fruit dessert. An airy | piled inches high in @ crunchy in' continue to beat until Ight and Christmas this Centennial Christmas, one the whole fam- ily will look back upon with the fondest of memories. Set forth ba oe whipped wea subily ginger crust fo ue the family with), evored almond 'nestles (Makes One 9-inch ; + | between | jelly, chock full akes Une nch Pie) the ipatory joys of the hol-|of orapefruit sections hd trash cup ginger wafer crumbs Iday season seedless grapes and ruby. red Js cup finely-chopped walnuts time for a real Christ-, cranberry jelly with a tangy 4 tablespoons eer mas with holly and mistletoe flavor ail its own * 3 tablespoons butter, melted and carols sung softly by the children; time for traditional CHRISTMAS RIBBON SALAD !'2 envelopes unflavored gela- Christmas stories and time for a (Makes 12 servings) tine Christmas dinner that matches 1. (3-ounce) package lime 2 cups dairy eggnog ar 'roaning board that may jelly powder 'a teaspoon salt have been set before fam-'! cup be water lg teaspoons rum extract ily or friends. The Canadian! %4 cup grapefruit juice teaspoon vanilla Dairy Foods Service Bureau)! cup diced grapefruit 2 egg whites has sent an array of recipes to sec 2. tablespoons sugar use throughout this festive sea-| 44 cup halved green seedless | 12 Pint (1% cups) whipping son, They take a bit of time but grapes cream your efforts will be rewarded Nutmeg by beaming smiles of satisfac-'1!2' envelopes unflavored For the Crust: Combine gin- tion _ Selatine ger wafer crumbs, walnuts and What would Christmas ever 1% cups milk the 2 tablespoons sugar; drizzle be without turkey; the plump,|?, tablespoons sugar with melted butter and mix succulent bird waiting in gold- 1144 teaspoons vanilla thoroughly. Press evenly in bot- en glory to be carved, and the 4 teaspoon almond extract tom and sides of a 9-inch pie best turkey of all is Butter) '2 Pint (1% cups) whipping plate. Chill cream For the Filling: Sprinkle gel- Baked with an Old-Fashioned : Butter Stuffing. The meat is guaranteed moist and_ tender under a crisp golden skin. The!" stuffing, as light. and fluffy as) atine over % cup cold eggnog. | Let stand 5 minutes to soften. |Dissolve over hot water. Add remaining eggnog, salt, rum ex- envelopes unflavored gelatine cups cranberry juice cocktail s rey the freshly fallen snow, with 3 tablespoons sugar jtract and vanilla. Chill until just the right amount of sea-|> tablespoons lemon juice softly set. Beat egg whites until soning to keep everyone thump-| Dissolve lime jelly powder in|{tothy throughout. Gradually \boiling water, Add grapefruit|beat in the 2 tablespoons sugar |juice. Chill until softly set, Fold|and continue to beat until mer- jin grapefruit and grapes. Pour) insue forms stiff peaks. Whip linto 9-cup mold which has been|cream until softly stiff. Fold |rinsed in cold water. Chill until|meringue and whipped cream ing the table for more. Buttered Turkey 12 to hp aid turkey lect. into eggnog mixture. Chill until melte' utter A softly set. Pile into prepared ank ¥ salt and pepper PR penweingg * Pore pie shell; heaping mixture in paprika ; 72 Cup -| centre. Chill until firm. Sprinkle dry mustard |Let stand five minutes to soft- its : * _jen. Scald remaining 114 cups Preheat oven to 325 degrees| miik. Add gelatine, sugar, van- is ready illa and almond extract. with nutmeg. ' For the crowning delight of a Stir| festive buffet, set forth this \ties with cold water; drain and dry well with paper towel. Salt ;/and pepper cavity lightly. Pack stuffing lightly into neck cavity. neck skin over opening 5 ; Apricot Rum Cake with its ual softly. set. Whip cream|own special sauce. It's a spec- juntil softly stiff and gently fold) jscular orange flavored a into gelatine mixture. Carefully | cake soaked in apricot mie oes open Med lime layer. Chillltar and garnished with a deli- unt set. cate apricot glaze. Sprinkle 1144 envelopes gela- {tine over 1% cup of the cran- APRICOT RUM CAKE berry juice cocktail. Let stand| (Makes One 10-inch Tube Cake) five minutes to soften, Heat re-/3!4 cups sifted all-purpose flour maining two cups juice to boil- 2 teaspoons baking powder lback. Fill body cavity lightly lwith -- stuffing. Close opening jwith thread or metal skewers. % cup butter gash aps Foo ing. Remove from heat; stir inj 4 teaspoon salt 2% cups finely-chopped onion pa 2 ie ag roast: gelatine, sugar and lemon 1% cups soft butter cups finely-chopped celery jing pan, breast side up. Brush| Juice. Stir until gelatine is dis-)2 cups sugar 1 green pepper, finely chop-|y ith "melted butter. Sprinkle solved. Chill until softly set.|8 eggs . Tse ree p . ' ya. ped liver, gizzard and heart,| ith salt. pepper, paprika and|PoUr. over cream layer. Chill/l teaspoon vanilla fosdy chopped or ground |y email ila dry. mustard a very firm before unmold i" op baad grated orange abiespoon sa Cover loosely with tent of alum- x ' | % teaspoon pepper inum foil (dull side out) tucking ' oo gy -- 1 teaspoon marjoram edges into pan at end but leav- WALNUT TARTS | % cup milk 14 peeepoon savory ing sides open. Place on a low 4 arcen tems jrack in preheated oven. Brush! Dainty Mincemeat Walnut) 1 (13-ounce) can apricot e cane inkeH: ica (0 1 about once every half hour with Tarts, topped with a special | nectar Reid ie ae anc melted butter. Roast according | Brandy Hard Sauce, are so de-| % cup sugar urds cups raw or to packers' directions or when jicious no one will stop at just/1 cups quick-cooking) 1 cup chopped pecans 1 cup finely-chopped celery leaves 2 eggs, well beaten Melt butter in a large fryin pan and saute onion, green pepper, liver, and heart until cooked. Mix in salt, marjoram, savory, sage and thyme. Add rice, nuts and chopped celery leaves. Stir in celery, gizzard thoroughly pepper, | beaten eggs and mix thorough-|1 extra stuffing can be baked in a covered casserole or in alum-| inum foil during the last 45 minutes of roasting. To Some The C ly. Loosely stuff turkey. ral As The Choice Bird For A Feast ». The Goose: 1 goose (12 to 14| Ibs.), 4% lemon, % tsp. salt,} Y% c. flour. If frozen, thaw goose in re- frigerator, allowing 2 days and nights, In any case, brush the goose all over with lemon juice, | and rub in salt and flour. Make) stuffing. | Goose may or may not be) stuffed for roasting. If it is| stuffed, allow 14 to %4 cup stuff. | ing for each pound of eviscer-| ated goose. Prick the skin of the entire goose with a table fork. Place} goose breast down on a rack) in a shallow, uncovered roast- ing pan. Roast in a 325 degree Sprinkle with salt. | Do not add water or fat. | Cover loosely with aluminum! foil. Cook breast down for about one hour. Do not baste but prick the| skin once or twice during roast- ing period and remove excess fat frequently. Turn goose breast done Remove aluminum foil near, end: of cooking period so that skin will be crisp. For 8 to 12 Ib. goose allow 3 to 4 hours. For 10 to 12 lb. goose allow 4 to 5 hours. Because of the up until variation in shape among geese, |is delicious and unusual. 1 RAR ON /3 cups apple, pared and chop-| 44 j1 cup water, ¥% cup light (rum OR tablespoons rum extract tablespoons lemon juice a meat thermometer placed in!one, This pastry is special | the middle of the stuffing regis-| and simple to make; no rolling/9 ters 165 degrees F. The meat on) required, simply press into your) 2 the thickest portion of the/fayorite tart pans. The mince- thigh should be soft when press-' meat filling is richly laced with ed. To finish browning bird, re- walnuts, cherries and a dash of | move foil near end of roasting prandy time. | OLD-FASHIONED BUTTER | STUFFING | (Makes sufficient stuffing to stuff a 12 to 16 pound turkey) 2 cups 4% cup apricot preserves tablespoon orange juice \ pint (1% cups) whipping cream Freshly grated nutmeg | MINCEMEAT WALNUT TARTS with Brandy Hard Sauce Dozen Tarts) sifted all-purpose flour Butter a 10-inch tube pan or fluted ring mold. Preheat oven to 325 degrees F. Sift together (Makes 1 cup butter, melted 4 cup granulated sugar the flour, bak vder 34 cup finely-chopped onion 34 cup chilled butter te sae ig agape et chopped cooked giblets 2 egg yolks salt. Cream butler, gradually : beat in the 2 cups sugar. Add (optional) 12 cups day-old soft bread |2 cups prepared mincemeat |®88S, One at a time, beating Cruinbe /1l4 cups coarsely chopped wal- well after each addition. Beat ens oss -|° nuts in vanilla, orange and lemon . %4 cup coarsely chopped mar- rind. Add dry ingredients to h t | ~" aschino cherries jcreamed mixture, alternately TistmMas OSE { ' with milk, . combining lightly tablespoon brandy OR teaspoons' brandy extract after each addition. Turn bat- ter into prepared pan; spread evenly. Bake in preheated oven about 1% hours. Cool complete- ly. To Prepare Syrup: In medium saucepan combine apricot nec- tar, the % cup sugar, and water. Bring to boil, stirring until sugar is dissolved. Boil gently uncovered 10 minutes or {until syrup is reduced to 1 cup. | Remove from heat. Add rum or extract and lemon juice. With tester make holes l-inch apart cup soft butter 1% cups sifted icing sugar half hour in|/1 egg yolk needed.|2 teaspoons brandy extract To test for doneness: Prick} preheat oven to 425 degrees F. thick muscle of drumstick,|Combine flour and granulated protecting fingers with cloth or) sugar. Cut the 34 cup butter in paper towel. It should feel soft'sinely. Stir in the 2 egg yolks if bird is done and leg should| with a fork until well blended move readily when lifted or)Work do with hands until twisted. If meat thermometer|jt forms a smooth ball. Divide used insert it into the thick-| dough into 12 pieces. Press each allow an extra case more cooking is ses part of thigh muscle one piece into 31-inch fluted tartiin top of cake in pan. Pour hour before end of calculated) ,,.. firmly to mak at chautt' penta: ot i ure ) make warm syrup over cake %4 cup roasting time. It should regis-/an even layer. Combine mince-|at a time until all is used, Let ter 190 degrees F in the thigh meat, walnuts, cherries and stand at room temperature 2 or 165 degrees F. . Maly degrees) brandy, Mix well. Generously|nours or until syrup is ab- F. in the centre of the stuffing. | - -- ----- sorbed To Prepare Glaze: Melt pre- (Rodgrod Med Flode) |serves in small saucepan... Stir |219 tablespoons cornstarch lin orange juice. Styain or blend cup sugar until smooth. Carefully loosen DANISH DESSERT STUFFING FOR GOOSE 84 cup softened margarine 1 cup onion, finely chopped ped 10 ounce package frozen|cake from pan. Turn onto serv- 17 cups soft bread crumbs raspberries, defrosted ing plate. Brush glaze over top 14 cup seeded raisins 2 cups cranberry juice jand sides of cake. Refrigerate. 1 tablespoon parsely chopped,2 tablespoons sugar Serve cake with whippec cream 144 teaspoons salt 14 cup chopped blanched al- or Quick Rum Sauce which has been garnished with grated nutmeg. monds freshly cup (44 pint) heavy cream Blend cornstarch with sugar.| raspberries through a Dash of pepper 4 teaspoon poultry dressing |1 \4 teaspoon sage | 4 tablespoons white sugar QUICK RUM SAUCE |Press Heat softened margarine in/strainer and add juice to cran- (Makes 24g Cups) bottom of roasting pan, addjberry juice. Gradually stir/2 eggs onion; stir and cook over low) juice into cor ch mixture.) 49 cup sugar 4g cup whipping cream heat till onion is tender. Add|Cook, while stirring constantly | tablespoons rum OR apple, crumbs, raisins, parsley,|over a low flame until smooth! 3 seasonings and sugar. Stuffland thickened. Pour into sher-)2 teaspoons rum extract x goose (both crop and_ body) bet glasses. Sprinkle with sugar Beat eggs and sugar until cavity): sew and tie; legs andjand chopped almonds. Chill.|very light and fluffy. Whip wings are often too short to|Serve icy cold with heavy cream until softly stiff, Fold truss. The flavor of the stuffing,cream to be poured over top of into egz mixture with rum. Re- | pudding, 'frigerate until ready to use. e s 5 ' sons #4 ee. .re @e * - dics He = is ie OA a ia oe a