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About The Plattsmouth journal. (Plattsmouth, Neb.) 1901-current | View Entire Issue (Nov. 20, 1958)
i Tl Tl THE PLATTSMOUTII JOURNAL PAGE FOUR Thursday, November 20, 1958 Big si; ar M O hi n ds fo vi bi Fi gi fr In si tl is d V. n a V E e; a L T ir o' ir C f. a 1 P K a I F Homemaking News Notes After you have selected the tur key for our family Thanksgiving dinner and prepared the stuffing materialsrvou will want to be sure the bird is cooked to give your family the utmost in eating enjoyment. To prepare the turkey for roas. ting remove any pin feathers by using a strawberry huller or tweezers or by catching them be tween thumb and paring knife. Singe the bird if necessary, wip ing dry If it has been wet. Wash the outside well by rub bing with cloth or soft brush. Rinse the cavity with cold water. Drain the bird thoroughly by standing it upright for a few min utes. If you buy a frozen turkey, thawing Is recommended before cooking. The best place for thaw ing is in the refrigerator. Leave the bird wrapped in its water tight wrapper. A very small tur key should thaw In about a day; a big 20 pounder may take four days; a family size 8 to 12 pound er, about two days. If you need to 'thaw the tur key In less time, put it under cold running water; not under a hot water faucet. This will take one to three hours. The turkev may be stuffed just before it goes into the oven or several hours in advance. When you stuff it ahead of time, cool hot dressing before putting it in the turkey. Then wrap the stuffed bird loosley in waxed paper and refrigerate immediat ely at a temperature of 38 de grees Fahrenheit or less. Don't pack dressing tightly. If you do, .it will be soggy and the bird may burst when dress ing expands during cooking. Tur keys may be roasted without dressing. Correct roasting is slow cook ing by dry heat on a rack in an open pan. It requires no water, Low temperatures assure bet ter flavor and appearances, less shrinkage and less loss of jui ces. A shallow pan allows the heat to circulate around the bird, roasting it evenly. A rack that fits the pan and is at least one half Inch high raises the bird off the bottom of the pan, keeping It out of the juices. For best results, follow these simple steps in roasting. Rub the cavity with salt ('8 teaspoon per pound of bird). Put enough stuffing in the neck to fill it out nicely and fasten neck skin back with a skewer. Stuff the cavity well, but do not pack pightly. Truss the bird and grease skin thoroughly with melted or softened cooking fat. Place the turkey on a rack in a shallow pan, breast down. Cov er top and sides of bird with a fat moistened cloth preferably clean white cheese cloth. Place in a preheated oven set at proper temperature for your size turkey. Do not sear, Do not cover. Do not add water. Moisten cloth with fat from bot tom of pan if cloth dries slight ly during cooking. Turn the bird breast up when about 3a done if breast meat browns too slowly Mrs. Nancy Sutton, Home Extension Agent. Fowl Cholera Has Had It WASHINGTON. D. C Fowl cholera, an old poultry killer, is about to meet its nemesis. U. S. Department of Agriculture scientists have developed sev eral vaccines which look good for fighting this disease. Experiments are going for ward to determine the best me thod of preparation and dosage to obtain the greatest amount and duration cf immunity for vaccinated fowl. The results should make it possible shortly to vaccinate poultry under field conditions where natural out breaks of cholera are prevalent or are expected. A single dose of one experi mental killrd-virus vaccine has been found to give excellent immunity for nine months. It should give adequate protection for the laying year. Previously, the only availablle treatments for the disease have been the use of sulfa drugs and or bacterins made from infec ted birds. Both of these gave only temporary immunity. Stored erain insects appear to have Increased in Nebraska this fall, a University of Ne braska insect specialist reports. Extension entomologist Robert E. Ro rile said the increase is likely due to moisture condi tions and temperatures in grain, which have fostered a longer erain pests. The only practical control measure is fumigation.! Fumigants work best if grain temperature is above 70 degrees, and Rrain moisture is 12 pfr cent or lower. lip ; r fif tfW ' top 1 m m 1 ALBERT'S Ifalias Chef Dressing 8-ox. Bottle 37c UPTON'S Onion Soup Mil Reg. Pkg. 18c 7 n week's 50 W ToP.. v.x l or Bruce . V. By t Value Samp W'SS-"- . 50 tr. Top V.lu . 50 E. P V-,U' It ,75 EM '" , ..amp, 25 cxi'" . Tragus enV rM1 SP TrtL& V,w. STAUEY'S 7 ' fMl JMtiSy c- This Coupon Worth 20 -11 OLD SOUTHERN M i "jT imr a-Z- H;nkv D.nW S,amps on . to0 Fro T"'k,X Food llie Top SpraY or . ean$ ot 0,1,1 , jb. c.n . I0-ox. 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