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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 <k>n?, Mom!"
Tin* WMk'? PICTUm* SHOW ty AP SUK Phatogrtphcr Robert Krtdm