__ HP ' DINNER By Cecily Brownstone Associated Press Food Editor Your Thanksgiving dinner will be a perfect one if you let the whole family get into the act. Encourage Pop to baste the turkey and he'll serve "his bird" with confidence. Show your youngsters how to make a turkey gobbler centerpiece out of grapefruit, and John and Priscllla Alden placecards out of oranges, and they'll beam with pride when their holiday-table contributions are cherished. * And how about Mom? This menu will help her prepare a Thanksgiving dinner, chockfull of old-fashioned goodness, with the greatest of ease. THANKSGIVING DINNER MENU Grapefruit Baskets Roast Turkey with Stuffing and Old-fashioned Gravy Uncooked Orange Cranberry Relish Creamed Peas and Onions Candied Sweet Potatoes Bakery Roll* Chiffon Pumpkin Pie Coffee * JOHN AND PRISCILLA ALDEN PLACECARDS Insert cloves for eyes in orange "heads"; with straight pins fasten on cut glazed fruit for nose, mouth and ears. Roll strip of black con struction paper with ends glued or taped to gether io make stand for head. Cut John Alden's hat from black paper; cutPriscilla's cap and collar from white bond paper; fasten with pins; use yarn for Priscllla's hair. FORMULA FOR THE DAY: One savory turkey with all the trtmmlftf* eraatM one bappx family. TURKEY STUFFING Ingredients: 1/2 cup butter, *1 ft cup chopped onion, 1/2 cup diced celery with leaves, 2 cups coarsely chopped Brazil nuts, 1/2 teaspoon salt, pepper, 2 cups turkey stock, 2 packages (8 ounces each) prepared herb-flav ored stuffing, 2 tablespoons minced parsley. Method: Melt butter in 10 inch skillet. Add onion, cel ery, nuts, salt and pepper to taste. Cook, stirring oc casionally, until nuts are lightly browned; add stock and bring to a boil. Pour ov er stuffing and parsley in a large bowl; toss lightly. Makes enough for a 12 to 14 pound turkey or two 6 pound turkeys, using 3/4 cup stuffing per pound dressed weight. The stuffing get* Its start. PUMPKIN CHIFFON PIE Ingredieptat 1 envelope unflavored gelatin, 1/2 cup firmly packed brown augar, 1/2 tea spoon a alt, 1/2 teaspoon nutmeg, 1/2 tea spoon cinnamon, 1/4 teaapoon ginger, X 1/4 cupa evaporated milk (undiluted), 2 eggs (separated), 1 1/2 cupa canned or cooked mashed pumpkin, 1/4 teaapoon cream of tartar, 1/4 cup granulated augar, 1 9-inch baked pie shell. Method: In top of double boiler mix together the gelatin, brown augar, salt, nutmeg, cln-. nam on and ginger. Stir in wall the evaporated milk and egg yolks. Place over boiling water and eook, stirring occasionally, until gelatin diaaolvea and mixture thickens slightly ? about 6 minutes. Remove from heat; atlr in pumpkin. Chill, stirring occasionally, uritll mixture monads slightly when dropped from a spoon. Beat egg whites until foamy; add cream of tartar and beat until stiff but not dry. Gradually beat la granulated sugar; con tinue to beat until very atiff. Fold into pump kin mixture; turn Into pie ahell; chill until tint. Garnish with whipped cream. . . .And into the bird it goes. Over the pumpkin pie goee the cream trimming. J ?' ? U 4 . " * ! ' "Well n?, Mom!" Tin* WMk'? PICTUm* SHOW ty AP SUK Phatogrtphcr Robert Krtdm