Newspapers / The Echo (Pisgah Forest, … / Dec. 1, 1946, edition 1 / Page 9
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*«mber, 1946 THE ECHO PAGE ELEVEN =Feminine News-Views; ^ng-Jackson ^^rried On Qct. 26 ^ ‘innie Lou Banning, daugh- (5 Mr. and Mrs. D. J. Banning (p'ston road, became the bride ] Jackson of Valley Hill Recently Wed In South Carolina Tested Recipes -‘lUDer 26. The grooni is the t/ Wr. and Mrs. M. B. Jackson 3 Hill. *6dding took place in Slater, Jackson is an employee y? Finishing Department; she^ 47“ with Ecusta for more ^loiir' ' 4 ■ years. '^n:iore-Sugrg '"Mials Announced] (i “'^’icement has been made V '■'arriage of Miss Nelle Gal- k ' of Brevard, to Leon H. of Kinston. The cer- performed in Green- U ; C., on Sunday, November home of Probate Judge 'e bride is the attractive '■ of the late Mr. and Mrs. Gallamore, of Brevard. * graduate of Brevard high has been employed in l|f „^elt for three years. is the son of Mrs. ^ j '*88 of Kinston. He served : S in the Seabees of the| and is now attending J College. At present they] in Brevard. Frances Green Lonnie Jones )' A I Mrs. Charles Green of | Announce the marriage of •!(i, "Shter, Miss Maye Frances V Brevard, to Harry Leon Brevard and Asheville. \(j,®®iony took place in Clay V/'.on November 23. i (Continued From) Page Ten) 2 cups sugar 6 paper thin lemon slices 3 whole cloves 1 tblsp. grated orange rind 1 inch stick of cinnamon 8 red maraschino cherries Peel and quarter or halve ap ples. Combine sugar and water in a shallow wide-bottomed sauce pan. Bring to a boil. Add lemon slices, cloves, orange rind, and cinnamon stick. Add apples. Cook over a low flame 15 minutes until apples are tender but firm. Add cherries to centers of apples. Serve hot or cold as meat accompani ment. An essential that adds a note of color is this tempting Christmas Beet Salad: CHRISTMAS BEET SALAD 1 tbsp. gelatin 1-2 cup cold water 1-2 cup boiling water 1-3 cup sugar 1-4 cup lemon juice 3-4 cup beet juice 3 tblsp. vinegar 1-2 tsp. salt 2 tsp. minced onion 1-4 cup horseradish (optional) 2 cups cooked diced beets 1 cup peeled diced cucumbers Lettuce Mayonnaise Soak gelatin in cold water 5 minutes. Add boiling water. Stir in remaining ingredients except vegetables. Chill until syrupy. Fold in beets and cucumbers. Spoon into individual salad molds Unmold on lettuce cups. Serve with mayonnaise. Yield; 9 serv ings. is a graduate of Ros- school and is employed drug store, Brevard. Mr. graduated from Brevard . -ol and has been cm- the Applied Research de- Sp, Ecusta since August of 3 They are making their | 'U Broadway in Brevard. A Brother MRS. LEON H. SUGG, above, is the former Miss Nelle Galla- more.She was married to Mr. Sugg in Greenville, S. C. Mrs. Sugg has been employed in Endless Belt for three years. Kitchen Corner *'Sy! If they would not use \ so- Oame we love and used « heart knows only one, k ’igh thousands bear a NN; jrrow, not delight; knows A 3 not flame; . K, ® quick step and not the half-mast instead of y.j^*lecked street! til Perhaps, I should feel ^ you were, so tender, and '**'^red Stribling Ribble, REALITY the recent Washington ^ B shortage a prospective ' iftered one of the hostel- X the hope of s«curing a offer you a place to the clerk, “but you’U JH _ ^your own bed.” k' said the guest, feeling \ he had received a ’ Parried the clerk, “here’s and saw. You can itart LET’S TALK TURKEY Are you going to have a turkey for your holiday feast? Here are a few pointers on buying one of the gobblers. Size doesn’t necessarily indicate the age or tenderness of the tur key, so you should look for these points when selecting one: 1. The skin should be clean, waxy, with few pinfeathers and no bruises or discolorations. 2 The breast and legs should be well-fleshed. The appearance should be generally plump. 3. There should be streaks of fat under the skin on the breast, legs, thighs, and back. The quan tity of fat increases with the bura s A short body and broad breast indicates a bird. 5 Frozen turkeys should be froz en HARD and show no discolora- ^ If you want an 8 to 15 pounder, buy a hen, as they mature quickly and are usually better finished than toms of the same weight. Buy a t^ if you want a 16 to 25 pound bird^ They are best at this weight and the best choice for a large turkey^ Judge the size of the bird by the number of servings you ^ant^”; vou buy a pound of meait per per j Z N.W v5rk dreiMd welfM, you | •bould bavi w»ou«h ior two help-: ings apiece at the first meal, and choice tidbits for a second meal. Turkey is available on the mar ket in following styles: New York, or Market Dressed. Head and feet on; picked, but not drawn. Ask your butcher to draw the turkey, clean the giblets, and cut the neck off close to the body, first slitting the neck skin down center of back to shoulder, leaving skin over breast intact. Insist on his removing the leg tendons be fore he cuts off IL iegs. Tendons become hard and y during roast ing, making drumstick meat less desirable and hard to slice. Full drawn, or Eviscerated. Ready to cook. It comes frozen and unfrozen; may or may not be indi vidually packaged. Most full drawn turkeys are government inspected and quick frozen. Cut-Up. Half-turkey (split lengthwise), or pieces (legs breasts, wings, necks and giblets) are available in some markets. There are two satisfactory ways to defrost frozen turkeys: 1. Unwrap the bird and leave it in your refrigerator about 24 hours. , , 2. Unwrap the bird and place it under a stream of cold water 4 to 6 hours. Do not refreeze a turkey once it has been defrosted. A defrosted drawn turkey or an unfrozen drawn bird can be safely kept for one day if wrapped loosely in waxed paper and kept at a refrigerator temperature of 38 degrees or less; or it can be ituff»d wd roa»t#d immtdlatflly. For the fourth item on the menu that you may not know how to prepare—(and will be eager to try) we offer the Frozen Fruit Cake that is chewy and rich but not expensive. FROZEN FRUIT CAKE 1 cup whipping cream or evap orated milk 2 cups milk 1-2 cup sugar 1-4 cup flour 1-4 tsp. salt 2 eggs, beaten 1 tsp. vanilla 1 cup white raisins 1 cup broken pecans 2 cups cake crumbs (white cake, vanilla wafers or macaroons) 1-2 cup candied red cherries, halved 1-4 cup chopped candied green fruit (cherries, citron or mild ginger.) Chill cream or evaporated milk for whipping. Scald milk in top of double boiler. Mix together sugar, flour, salt, and add to milk all at once. Cook over hot water about 3 minutes, until smooth and medium thick, stirring constantly. Pour cooked mixture over beaten eggs and return to double boiler. Cook until thick, about 3 minutes, stir- rine constantly. Add vanilla. Cool. Reserve a few whole red and cfreen fruits and’nuts. Stir raisins, crumbs, and remainder of chonned fruits and nuts into mixture. Whip rhilled cream and fold into mix ture. Pour into 1 1-2 auart loaf nan, bottom greased and lined with waxed paper on which fruits and nuts have been arranged. Freeze in refrigerator overnight. Yi#ld: 1 1-2 quarts or 8 servings. Tho fellow who hai no regretf lliain’t M«n much ol life.
The Echo (Pisgah Forest, N.C.)
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Dec. 1, 1946, edition 1
9
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