The Saint Jo Tribune (Saint Jo, Tex.), Vol. 61, No. 51, Ed. 1 Friday, November 20, 1959 Page: 4 of 8
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THE SAINT JO (T*xm> TWBDVK * FRIDAY, NOVEMBER 8#, IN*
TURKEY TAKES A ROW
When Thanksgiving Daf Dawns
Brown and crackling with savory juices, the Thanks-
giving turkey occupies the center of the stage at this
holiday season. Choose your bird tender and young
and prepare the accompanying salads, vegetables and
dessert to set him off to best adavntage.
ROAST TURKEY
Clean the fowl, removing pin
feathers. Wash inside and out in
warm water in which one teaspoon
of baking soda has been dissolved.
Stuff with your farvorite dressing.
For especially fine flavor roast the
turkey in an open pan. Cover with
several layers of clean gauze that
has been saturated in milk. Baste
with a mixture of butter and water
—through the gauze. Do not remove
the gauze until the last half hour
of cooking—this will be sufficient
to insure even browning. Roast the
bird 20 to 25 minutes to the pound,
depending on age and tenderness.
The giblets should be boiled sep-
arately, chopped and added to the
gravy made from drippings in the
roasting pan.
CORN BREAD CHESTNUT
STUFFING
cup minced onion
% cup butter
8 cups crumbled cornbread
2 cups chopped cooked chestnuts
2 tsp. poultry seasonings
1 tsp. salt
Vfe tsp. pepper
% cup hot water
Brown onion lightly in butter.
Add cornbread, chestnuts, poultry
seasoning, salt, and pepper. Mix
thoroughly. Add hot water, blend
well. This amount will stuff a 10 to
12 pound turkey.
TURKEY STUFFING
One loaf whole wheat bread and
one loaf Frcnch bread sliced thin
and browned in oven, then put
through coarse grinder. Grind the
giblets and one onion together and
add finely chopped stalk and leaves
of one piece of celery. Add enough
water to cook slowly until giblets
\
are tender and when finished there
will be 1 cup of giblets and liquor.
Add to ground brettd. Add 1 cup of
groun-black walnuts, 1 cup of nlelt-
ed butter, 1 teaspoon gvourd mixed
herbs, 2/teaspons salt, pepper to
taste and 2 tablespoons finely
minced parsley. Mix all ingredients
very thoroughly. .Stuff turkey in
usual wsy
ROAST GOOSE
If you have decided to have goose
instead of turkey as the main at-
traction on Thanksgiving day you'll
be delighted with this method of
preparation.
Wash a goose that has been clean-
ed and dressed in cold water. Wipe
dry. Stuff and truss. To truss a
goose insert skewers in legs, as
goose legs are too short to tie back
in the usual manner with another
fowl. Rub butter into the skin.
Sprinkle with salt and pepper and
lay in a roaster on dripping pan and
cover breast of fowl with strips of
bacon. Place in hot oven, basting
every ten minutes with fat in the
pan. Remove fat from breast about
20 minutes before serving. Garnish
with watercress and red currant
jelly.
STUFFING FOR GOOSE
Cook 1 tablespoon finely chopped
onion in 3 tablespoons butter for
5 minutes. Add V« pound sausage
meat and cook 2 minutes, then
add 12 finely chopped mushrooms,
% cup hot water, IV2 tablespoons
finely chopped parsley, salt and
pepper to taste and heat to the
boiling point. Add last 11/3 cups
stale bread crumbs and 36 French
chestnuts cut in halve*.. When heat-
ed through remove from fire and
allow to cool before stuffing goose.
Dynamic Industry
Of Agriculture
This week the nation's dynamic
agricultural industry is cited for
its contributions to the betterment
of America and the world. Total
farm product output in the United
States is now 20 percent larger than
it was in 1952. Tremendous strides
in production know-how have been
made on the farms of America,
thanks to the continuing research
by the nation's agricultural experi-
ment stations and selected industry
groups.
New knowledge in food and fiber
production methods is continually
being made available by all the ag-
ricultural colleges and universities
and the county agricultural exten-
sion agents serving local farms and
ranchers. Without such research
and education, this progress in our
great agricultural industry would
be totally impossible.
Consumers are the direct bene-
factors of this tremendous progress.
Instead of the rapid growth of pop-
ulation in the United States being
limited by food and fiber supplies
agricultural production has been
able to more than keep pace.
Few people realize that output
per man-hour in agriculture has
doubled since World War II, thanks
to more mechanization and increas-
ed efficiency on the farms and
Standard Plumbing Fixtures
Permaglass Water Heaters
PHONE 2323
QoJuu&i
Shaft.
ranches. One farm worker now pro-
duces enough to support 25 persons
compared to only about 12 during
World War II. Such progress makes
it possible for more people to pro-
duce automobiles, television sets,
air conditioners and other types of
consumer goods which add up to
the highest standard of living any-
where in the world.
Consumers not only have ample
food supplies, but also reasonable
food prices. A standard "market
basket" of foods selected as repre-
sentative by the U.S. Department of
Agriculture cost $90 in the summer
of 1952. This past summer it cost
only $87 although we are feeding
about 17 million more people due
to population growth in the United
States.
MULTIPLE DIVISION
Teacher: "If I take a potato and
divide it into two parts, then into
four parts, and the four parts^into
two parts, what would I have?"
Litle Emily: "Potato salad!"
Attend the church of your choice.
STORE
These Prices Good Thursday Through Saturday
WHITE SWAN COFFEE
25c Coupon Inside Can
1 psisnd can - - .59
White Swan Fancy Tiny Tot Peas 303 can .27
Green Giant Yellow Cream Style Corn 303can 2 for.35
White Swan PUMPKIN
for Thanksgiving Pies
300 can - - 2 for .2$
White Swan Peaches, - 303 can .19
Super Save MARGARINE
1 pound carton - .15
Snper Save Instant COFFEE, 6 02 jar .79
WHITE SWAN
PICKLES, Sour or Dill 1 pL6oz jar .20
Pure Apple JELLY, -
BISCUITS, - - -
&UMPK !i
10 oz jar .23
3 cans for .25
White Swan Stuffed Manzanilla Olives 6 oz jar .39
Fluffo or Snowdrift SHORTING 3 lb can .69
Kraft Miracle Whip Salad Dressing 16 oz jar .33
Big Top Peanut Butter, IN tdum?lersed ^ oz glass .45
Betty Crocker Marble CAKE-MIX - - box .29
Big Mike Dog Food 300 can - 2 for .15
Northern Paper Napkins 80c box 2 for .25
DETERGENTS
TIDE, (large box) .29 VEL, (large box) .27
DREFT, Gaint Box .09
Handy Andy Household Cleanser Quart BottlrJI^"
FROZEN FOODS
SNOW CROP ORANGE JUICE 6 oz can 25
Cal-Yum Sliced Strawberries (sugar add) 10 oz pkg .19
Garden Gate Whole Baby Okra, 10 oz pkg 2 for .39
harden Gate Mixed Vege*ablesf ... 10 oz pkg 2 for ,35
£* arslen Green Pstss, 13 ©5* ph& 2 for
Garden Gate Cut Corn, 10 oz pkg 2 for .35
PRODUCE
PASCAL CELERY stalk .10
ILLINOIS ROME BEAUTY APPLES - lb .10
TEXAS ORANGES, - -
Texas Ruby Red Grapefruit,
AVOCADOS - -
Central American
Ripe Bananas lb
5 lb plyo bag .35
5 lb plyo bag .35
each .09
EXTRA MEAT SPECIALS
CURED HAM
Half or Whole lb 49
Shank End, lb. .39
Butt End, lb. .45
Center Slices, lb. .1... .79
Pure Park Sausage. Market Made lb .25
CHICKEN HENS, 5 to 7 lb average lb .35
Flavor Wright Bacon
"DOUBLE SMOKED"
THICK SLICED
2 lb pkg .79
We Reserve the Right to Limit Quantity!
CHARLES THOMPSON
Grocery & Market
/
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Powell, E. L. The Saint Jo Tribune (Saint Jo, Tex.), Vol. 61, No. 51, Ed. 1 Friday, November 20, 1959, newspaper, November 20, 1959; Saint Jo, Texas. (https://texashistory.unt.edu/ark:/67531/metapth335347/m1/4/?q=Lamar+University: accessed June 10, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .