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Special plans were arrangedjoffered to PNG Sister Anne for the Christmas party on De-|Cook and PNG Sister Lucilye cember 23 at 8 p.m. NG Sister |@!bbs on receiving the Decora- tion of Chivalry, Vera Wirsching invited all mem-| sister Dorothy Holdsworth and bers to come and enjoy a pleas-|her. committee served dainty re- ant evening of fun and refresh-|freshments at the close of lodge Congratulations were! meeting. LODGES AND SOCIETIES REBEKAH LODGE NO. 3 The regular meeting of Osh- ti awa Rebekah Lodge No. 3 was) Men's. presided over by NG Sister Vera Wirsching assisted by VG Sister Louella Smith, The fi: was presented and the Chaplain led the members in repeating the Lord's prayer and then the lodge was open for business. There were 'four offi- cers absent at the roll call and 12 PNG were present, VG Sister Louella Smith gave the report on the sick. Sympathy was extended to the bereaved and get well wishes were wished for the sick amd shut-ins. The secretary, Sister Nelda Thomp- son read the correspondence and thank-you notes, and re- ported on the work of CPT com- mittee. Sister Lena Harper gave the report on a banquet held recently. A vote of thanks was extended to Sister Harper and her committee, The treasurer, Sister Anne Jones read the financial report. RELIABLE FURNITURE- INTERIORS | For Christmas Gifts To Beautify Your Home Sx « ee KING OF THE FESTIVE BOARD Turkey With a New Stuffing Highlights Christmas Menu TRADITIONAL CHRISTMAS GOOS To Some The Christmas Goose | Is The Choice Bird For a Feast Personal Home Decorating Service ow NINETY-SIX KING ST, EAST Christmas dinner . . . mmm! To most people, the very words conjure up a happy scene of family and . friends gathered round the dinner table laden with the season's bounty. It's always one of the most delicious and memorable meals and one we eagerly await from the time the first snowflake flies. For the young homemaker who is perhaps opening her home for the first Christmas dinner, or for the well-estab- lished hostess who is looking for some new ideas, here is a suggested menu and three brand new Christmas recipes for you to try. MENU 'Consomme Crisp Biscuits Iced Carrot Straws and Celery Curls Roast Turkey Gourmet Rice Stuffing Cranberry-stuffed peach halves Riced Potatoes Broccolt Almondaise Buttered Squash Angel Squares Shortbreads French Mints Beverage TO ROAST A TURKEY Place stuffed and trussed tur- key breast up on a rack in a shallow, uncovered roasting pan. (Allow % to % cup stuffing for each pound of eviscerated tur- key). Rub with butter. Sprinkle with salt, pepper and paprika. of double boiler; blend in flour; add water, lemon juice and melted butter. Cook over boiling water, stirring constantly, until thickened -- two or three min- utes. Stir in salt, cayenne and almonds. Drain broccoli thor- oughly and serve with sauce. 16 THE OSHAWA TIMES, Thursday, December 17, 1964 Do not add water. Cover loosely with aluminum foil (dull side out), tucking edges into pan at ends but leaving open at sides. To finish browning bird remove foil near end of roasting time and baste with drippings. Roast in a moderately slow oven, 325 degrees F., according to time- table. Drawh Weight Roasting Time 8 to 12 pounds 4 to 5 hours 12 to 16 pounds 5 to 6 hours 16 to 20 pounds 6 to 744 hours 2 to % pounds 71% to 9 hours To test for doneness:--Press thick muscle of drumstick, pro- tecting fingers with cloth or pa- per towel. It should feel soft if bird is done and leg should meve readily when lifted or Duck may or may not be stuffed for roasting. If it is stuffed, allow 44 to % cup stuft- ing for each pound of eviscer- ated duck. Prick the skin of the entire duck with a table fork to render out as much fat as pos- sible. twisted. If meat thermometer is used insert it into the thickest a of thigh muscle one hour efore end of calculated roast- ing time. It should register 190 degrees F. in the thigh or 165 degrees F. to 170 degrees F. in the centre of the stuffing. GOURMET RICE STUFFING | Give this delightfully new and different stuffing a try! It's fluffy and moist with plenty of good things added for flavor. (Makes 12 Cups Stuffing -- Sufficient for a 12-lb. Turkey) % cup butter 2% cups finely-chopped onion cups finely-chopped celery green pepper, finely chop- ped liver, gizzard and heart, finely chopped or ground, tablespoon salt teaspoon pepper teaspoon marjoram teaspoon savory teaspoon sage 4 teaspoon thyme cups cooked rice (2 and two- thirds cups raw or 4 cups quick-cooking) cup chopped pecans cup finely-chopped leaves @gzs, well beaten Mélt butter in a large frying pan and saute onion, celery, celery Roast in a 350 deg. F. oven. Place duck breast down on a rack in-a_ shallow, uncovered roasting pan and roast 45 min- utes. Sprinkle with salt. | Do not add water or fat. Turn duck breast up until fork tender, about 1% hours. Baste sparingly once during roasting and prick the skin once or twice. Remove the excess fat as it accumulates in pan _ during roasting, | Roast 4 to 5 pound duck about 2\4 hours. To test for donness -- Press thick muscle of drumstick, pro- tecting fingers with cloth or |paper towel. If should feel soft lif bird is done and leg should |move readily when lifted or twisted. If meat thermometer is used, insert it into the thickest part of thigh muscle one hour before end of calculated roast- ing time. It should register 190 deg. F. in the thigh or 165 deg. F, to 170 deg. F. in the centre of the stuffing. STUFFING FOR DUCK 6 tart apples % cup raisins |2 cups stale bread crumbs | greén pepper, liver, gizzard and/1 teaspoon salt heart until thoroughly cooked. | Dash of pepper Mix in salt, pepper, marjoram,| 44 teaspoon poultry dressing savory, sage and thyme. Add!2 -- tablespoons softened mar- rice, nuts and chopped celery; garine leaves. Stir in beaten eggs and) pare, core and dice apples. mix thoroughly. Loosely stuff)Cover - raisins with boiling turkey, Any extra stuffing can| water; drain, chop and add to be baked in a covered casserole apples. Add all remaining in- CE ee eee | freeens and blend well. Stuff IM MOCOOLE ALMONDAIGH | C"CKInE ahd sem 'up. This smooth sauce with its sos Ordter iouce core ee little tang of lemon and toasted : slivered almonds is a wonderful topper for broccoli. 1 (Makes 6 Servings) 1 (10-ounce) packages frozen broccoli 5 egg yolks 3 teaspoons flour 4 ORANGE SAUCE orange : cup boiling water Drippings from duck \% teaspoon salt | \% teaspoon lemon juice tablespoons red jam or jelly | Peel orange; scrape off and |discard membrane; cut yellow |peel in thin strips; cook in 1 cup \boiling water for 15 minutes. Drain and discard water. Re- move' ail membrane from orange sections; break them Cook. broccoli' according tojintao pan. When duck is tender, package directions Meanwhile,;add drippings to orange; add beat egg yolks slightly in topicooked peel, salt, lemon juicel % cup cold water 1% tablespoons lemon juice 6 tabi ' butter, Hed ¥% teaspoon salt \% teaspoon cayenne \% cup toasted elivered almonds s The Consumer Section, Can-| Turn goose breast up until) ada Department of Agricul-|done. ture recommends the following} Remove aluminum foil near method of roasting a Christmas| end of cooking period so that goose. skin will be crisp. Goose may or may not be| For 8 to 10 Ib. goose allow 3 stuffed for roasting. If it is|to 4 hours. stuffed, allow 14 to % cup stuff-| for 19 to 12 Ib. goose allow a each pound of eviscer-|4 t@ § hours. Because of the ated goose. |variation in shape among geese, Prick the skin of the entire| allow an extra half hour in case goose with a table fork. Place|more cooking is needed. goose breast down on a rack in| po test for doneness: Press a shallow, uncovered roasting|thick muscle of drumstick, pro- pan, Roast in a 325 degree F \tecting fingers with cloth or oven.' ; paper towel. It should feel soft Sprinkle with salt. if bird is done and leg should Do not add water or fat. }move readily when lifted or Cov ' vit i \twisted. If meat thermometer is iain loosely 'erith aluminum | sed insert it.into the thickest * ; part of thigh muscle one hour nce down for about before end of calculated roast- ' ing time: It should register 190 Do not baste but prick the| deg. F. in the thigh tes deg. skin once or twice during roast-|¥, to 170 deg. F. in the centre ing period and remove excess of the stuffing. fat frequently. | --------$$_--_$___--_--_--___---|_ STUFFING FOR GOOSE gant party-fare, and guaranteed| % cup softened margarine to put you high on the "'best/1 cup onion, finely chopped cook" list. Serve it once and|g cups apple, pared and you're sure to include it as a| chopped "standard" on your dinner party 7 cups soft bread. crumbs |ORANGE ALMOND STUFFING L 14 cups bread crumbs | % cup hot water ao ee % cup seeded raisins tablespoon parsley chopped teaspoons salt Dash of pepper | %4 cup mandarin orange sec- | % teaspoon poultry dressing DUCK IS THE GOURMET'S DELIGHT | opening closed, just the way you Drum- For a Delectable Dinner Party wads te flat. aes no need to tie them. and jam or jelly. Simmer ten| Orange Raisin Stuffing gives |minates; pour over duck and|you a flavor switch that makes laerve most men really sit up and take ob notice. It's .made_ with | You'll probably find the above| whieh removes this stuffing jrecipe so enticing, you'll serve|from the usual bread dressing {it over and over again, but for) and puts it in a mood all its a change of mood and a switch | gwn, jof flavor, try Orange Raisin Stuffing or Almond Stuffing.) ORANGE RAISIN STUFFING |Because both of these are true,2 cups cooked rice |duckling stuffings, you'll want| % teaspoon nutmeg to be sure, before roasting duck-| % - % cup seedless grapes ling, to rinse the inside with|1 11 07. can mandarin orange }cold water and blot dry with a| sections, and juice paper towel. Place the stuffing Salt and pepper to taste inside the bird loosely, being) Combine ingredients gently careful not to "pack" it in.| Makes stuffing for 1-5 lb. duck- Skewer neck skin to back. /ling Wings may be left at sides er: This next stuffing is rich, ele- rice, A SMALL DEPOSIT WILL HOLD Christmas Hours Open Daily till 9 P.M. Soturdoys till 6 P.M. (Dec, 24th ---- Closed at 6 P.M) BLACKS LADIES' WEAR LTD. 72 Simcoe North 728-1912 {2 Roast Duck And Orange Sauce sewer po oan tions y, % cup toasted -- slivered 4 almonds ¥% cup chopped onion teaspoon salt Y, teaspoon savory Y%, cup margarine, melted teaspoon sage tablespoons white sugar Heat softened margarine: in bottom of roasting pan, add onion; stir and cook over low heat till onion is tender. Add apple, crumbs, raisins, parsley, cups, beaten lseasonings and sugar. Stuff Pepper to taste lgoose (both crop and body cav- Again, simply combine ingre-|ity); sew and tie; legs and dients gently and fill duckling.|wings are often too short to Makes énough for a 1. to 5\truss. The flavor of the stuffing pound bird. is delicious and unusual. GRESVI SKIS REGULARLY PRICED AT HARNESS _ reGuLarty PRICED AT REGULAR MOUNTING CHARGE TOTAL SPECIAL REG. PRICE 9 20 es 39.90 CHICANE ROAD RACE Special Price ! REG, 34.95! SPECIAL © 2 Ferrari Cars @ Power Pack : 7-48 GOLF SET @ Track: 1 Chicane, 12 Curved SPECIAL SKI SET SPECIAL 3.00 7 Straight @ Fence Set @ Bridge CAMPBELL "FAIRWAY" SPECIAL Manf, List $41! SIX CLUB SET Ne. 1 Wood, Ne. 3, 5, 7, 9 7.93 1 19.99 'CONCENTRATION' "=" 7.66 FRICTION TOYS +» AQ OSHAWA SHOPPING CENTRE Qaim COLES SPORTING seals G0 29 SIMCOE STREET SOUTH Open Daily to 9 P.M. Except Soturday 725-6221 eilman~ WHERE f ( . ~~ (Christmas Tradition: Gifts of Reitman's ,.fFamous Nylons » ah 4 gh 4 2 : ; ie ale We yore * | v Blue $}?? Pair 3 Pairs $375 OSHAWA SHOPPING CENTRE Open Daily to 9 P.M, Including Saturday 725-4361 a