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and measujfng of dry ingredients to be kept at room temperature. Liquid or perishable ingredients may be prepared, measured and kept stored in refrigerator until time to make the stuffing and fill the bird. It is^ not advisable to stuff the bird sTday or two before hand even though bird is to be stored in refrigerator or freezer.
For a tasty and little different flavored stuffed turkey by trying parsley bread stuffing as follows: (the recipe is for a small 6 lb. turkey) melt % c. butter or margarine in skillet, add 1/4 cup chopped onions, 1/2 cup chopped celery and saute until tender. Pour over dry bread crumbs (IY2 fttsr) 1 cup chopped parsley, 1/2 \,teaspoon salt, 1/2 teaspoon thyme and 1/4 teaspoon pepper. Add 1 beaten egg and mix well. Put into cavity of turkey. Tests for turkey doneness are: 1. Press fleshy part of drumstick between fingers; if meat is very soft, it is done. 2. Move drumstick up and down. If it moves easily or twists out of joint it is done. 3. Insert a meat thermometer through membrane between first and second ribs, so that thermometer reaches into center of stuffing. Roast until stuffing temperature reaches 165 degree F. and turkey meat is done.
livestock Leaders
Develop Program
To Fight Disease
Leaders of the Virginia livestock industry with the Virginia Department of Agriculture have developed a three-point program for the use of Virginia’s share of the $30 million dollars appropriated by Congress in 1954 for a two-year fight against brucellosis in cattle.
The new program is designed to speed adoption of Plan A, the test and-slaughter plus calf vaccina
84.8%