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Schedule for next week.
Tuesday, Nov. 27th Sperryville Home Demonstration meeting at 8:00 p.m. at the home of Mrs. Betty Goodson. ; , Wednesday, Nov. 28th Braided Rug Special Meeting at 1:30 p.m. at the Court House. Thursday, Nov. 30th F. T. Valley H. D. at 1:30 p.m. at the home of Mrs. A. >H. Buckner’s. This year you have promised that your holiday bird will be something special both inside and out.
Roast your turkey in a moderate oven 325-350 degrees. until the turkey is tender. How* long will this take . . . allow 20 minutes per pound for 8-12 pound bird and 15 minutes per pound for 12-16 pound bird. If you have a means of freezing a part of a turkey for later use, an economical buy is to buy a larger bird and have him sawed down the back bone. Then to hold your stuffing in the bird place stuffing on foil in your roster and the; half of turkey on top and cover with the foil. Using foil over your turkey helps to hold in the mois-j ture making the meat tender and eleminates basting. Allow 20-25 minutes per pound for cooking a half turkey. A dressing with a little different flavor follows:
Toss 1 1-2 qt. bread cubes together with 1 teaspoon caraway seeds, 1-2 teaspoon salt and 1-8 teaspoon pepper. Melt 1-4 cup butter in skillet. Add 1-4 cup chopped onion, 1-4 cup chopped celery. Cook over low heat until onion becomes transparent, stirring frequently. Combine 1 slightjlv beaten egg and 1-2 cup milk. Toss lightly with bread crumbs. Add celery, onion, butter mixture1. Use to stuff chicken, turkey or meat. _1
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