The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

Supplement of The Canadian Statesman, Wednesday, Novemnber 22,1 TaIkç. by Joan Fielden "Turkey on the Safe Side" No miatter how experienced you are in preparing and serving turkeyv there stili miay be severai questions on your mind! Here's vwhat you need to know about thawing, roasting and stuffing to serve the tuirke.y on the safe side. Thaw, the bird in its original wrapper either in coid water, aliowxing about one hour per pound or in the refrigerator, ailowving five hoursý per pound. These methods keep the outer mneat and skin coid vwhiie the interior is stili thawing. It's very important to refrigerate or cook turkey as soon as it lias been thawed. Neyer leave it sitting at roomn temperature after it has thawed. Aiso in the interests of safety, stuf f turkey just before it is to go in the oven. It miay be very convenient to be able to pull a ready-stuffed turkey from the refrigerator or freezer and pop it in the oven, but it's aiso an excellent way to give spoilage organismns a chance to grow- in the cavity. Roasting turkey can aiso be tricky. For best results, hiere's %vhat Food Advisory Serices, Agricuture Canada recommiend. Place the turkey Àwith the breast up on a rack in a shaliow roasting pani. Brush with butter or oul and sprinkle wýith sait and pepper. Cover iooseiy \with alumiinumn foil shîny side dlown, tucking the edges under at the ends but ieaving themi open at the sides. Roast at 32,50F. using the foiiowing timnetable as a guide for cooking imes. Near the end of the roasting time re- mnove the foul to finish browning the turkey and baste with the drip'pings. Alow, the turkey to stand about 20 minutes after remnoving fromn the oven. Turkey Roasting Timetable 325 F oveni EVISCERATED) WEIGHT ROASTING TIME > (pounds) (hours) 8 31/4to 41/2 12 43/4to 5/ 16 5/4 to 6 20 5/4 t,612 24 614to 7 Be gin testing for doneness when the turkey has bel in the oven the shorter tîme within the range. Press the thick mu;scle of the drumstick, protecting your ffingers with a cioth or paper' towel; if it feels soft, the turkey, is done. Another iindication of doneness is when the ieg mioves readily when you li or twist itf sn a mieat thermnometer, roast stuffed turkeyv to150F in the cenre'of the stuffing and unstuffed turikey to 1850'F. in the thigh. Both stuffed and unstuiffed tuir'key's (ither fat in- jected or regular) require the samie cooking time. Within two hours from the timie the mea i is served, remnove the stuffing and separate large suices of mneat fromn scraps. Refrig- erate or freeze stuffing and meat immnediateiy and separately. If refrigerated, stuffing shouid be used in 2 to 3 days or if, frozen, within ýtwo months. Leftover meat wili keep 3 to 4 days in the refrigerator and one to three months in the freezer, one month if frozen in pieces or suices and three months if covered with broth, sauce or gra4.y. So be on the safe side and handie your turkey properly! Roast Lamb for The Season Delicious, delicate flavoured lamb is available to Canadian consumers ail year round. But, it's in the fali months from September to December that fresh Canadian lamb is most pientifui and most reasonabiy priced. Because lamb is from a young animai, th meat is tender and most cuts can be cooked by dry heat-thai is broiled, panifried or roasted in a 3250F. oven. Lamb loyers wouid be quick to agree that roast iamb is a special dish that goes well on the menu any time? Place the lamb on a rack in a shallow pan and season. Roast uncovered in a 3250 F. oven to the desired degree of doneness; 145* F. on a meat thermometer for medium (pinkish grey) or 165' to 17S0 for weii done (brownish grey). Roasting times are based on the meat being at refrigerator temperature (400F) at the start of cooking. After removing the roast from the oven, let it stand for about 10 minutes, to make carving easier. Weight (pounds) Roasting Chart Total Cooking Time (hrs.) Cut MEDIUM WELL DONE Leg-whoie 2-21/4 21/-23/4 -shank 11/-2 2-2/ Loin '/4 -1 1- 1'4 Shouider 11/2-2 2-21/ "Christmas Metrics" Although Christmas seems far away, it's not too early to start thinking about making fruitcake. A scrumptious rich dark fruit cake made the metric way. Add this recipe to your files and it wili heip to win you over to metric. The stores should already be well stocked with candied fruits and nuts. Wheni shopping for these items, keep in mind that the 250 i measure replaces the 1 cup mneasure. There's no need to rush out and get mnetric scaies because ail the ingredi- ents are mneasured by volume only the unhs changed. You Cani stili uise yur samne fruit cake panis but they; shouid be bright and shiny to slow down baking. Be sure to mnix the dried fruits and nuts with a littie flour to keep them from sticking together and siniking in the cake. It's important tu bake fruit cakes at aiw temrperature for a long period of time to ailow heat to penetrate thie mixtureý. If you don't yet have a metric replacement sticker for yourovn a baking tempera- t ure of 275' F. wili, do nicely. Mcrry ,eýat iig under the mistletoc! Dark Fruit Cake Makes one 3-kg cake 750 mi seeded raisins 750 mi seedless raisins 37511mi currants 250 i diced mixed peel 250 ml diced candied pineapple 250 ml haived candied cherries 125 mi chopped dates 250 ml bianched siivered almonds 125 ml grape juice, brandy or ruin 25 mi lemon juice 5 mi almond extract 15 mi grated lemon rind 250 ml butter 5 mi vaniiia 250 mi brown sugar 6 eggs 50 ml molasses 375 mi sifted ali-purpose flour SmI saIt 10 mi baking powder 5 mi baking soda 15 mi cinnamon SmI nutmeg 15 mi aulspice 5m miginger 5 ml cioves " Line bottom iand L sides of 20-cm square fruit cake pan with two layers greased brown paper and one of greased wax paper. " Mix fruit, nuts, juices and rind, cover and let stand., " Cream butter and flavourings; graduaily add sugar and beat until fluffy. a Add eggs one at a timie, beating weii after each addition; beat in molasses. " Sift in dry ingredients; add 125 ml flour mixture to fruit mixture, mix weil. " Stir remaining flour into creamed mixture. Add fruit and combine thoroughiy. Turn into prepared pan. -Bake at 1400 C until skewer inserted in centre comes out dlean (3 to 3/ hours). " Cool on rack. Remove from pan and peel off paper. Wrap and store in a cool place six weeks before siicing. THE ASHCROFT Model No.. 26C9001, 26" AdmiraI -large screen color consolette in walnut vinyl finish. Versatile (comes complete with stand and removable legs) and well- featured, including solid state chassis, Color Master® one button color tuning, peaking control and illuminated channel dials. NOW ONLY $669,00 with stand Admirai THE ALEXANDRIA ModelNo 260921 3R 26" Admiral double-sided lowvboy color console with remote electronic tuning speaks for ilself - and says it aIl. Combines elegant Mediterranean styling in oak veneer wîth superb picture and sound technology. Twin 6" front-mounted speakers provide rich, balanced sound quality. THE PLAYMATE Model Nos-;. 12BO3219331934 (Operate on AC eurrent onfly.) 12" Admirai black and white portables. Impact-resistant polystyrene cabinet available in Red (1 2B932). Yelowv (1 2B933) or Beige (I 2B934). Also includes: monopole antenna, solid state chassis, direct read detent tuning with rotary On/Off and volume, earphone jack and earphone, recessed scoop handle. LBowmanville Audilo-Vision 20 Kîng St. W. Your Adm'irai Dealer in Bowme onville ONLY 1119,915