lways begin at end in pre; OLD COOKBOOKS can be hazardous to your health! Pve been collecting cookbooks since i was a kid and many of them are fascinating reading. And since my daughters began cooking using recipes from some of my old books, Y’ve bought many duplicates in second-hand shops for them. But I must caution anyone tak- ing instructions from old books — be careful! One recently purchased set, Meta Given’s Encyclopedia of cooking (1959), gives complete in- Structions for cooking a turkey, including the selecting, cleaning, singeing and stuffing the bird. It’s a wonder anyone survived. The book advocates the stuffing of the turkey the night before — hello, salmonella — and, worse, allowing the stuffed bird to rest in the warm kitchen for two hours, before roasting, to warm up. As Thanksgiving approaches, many people will be coping with their first do-it-yourself turkey dinner. Here’s the safe and easy way ic cope with the chore. Planning the Meal Always begin at the end. A few days before the big event get your dessert prepared and frozen. If - you're buying dessert, get it ordered for late pickup and make sure it will keep weil. Plan your vegetables, including any old favorites that you can’t do without. Hardy vegetables such as brussels sprouts can be pared the day before. Turnips can be cooked and mashed the day before. Consider vegetable casserole combinations. These can be baked after the turkey comes out of the oven and save fuss while you cope with the gravy and mashed potatoes. Set your table the night before — I cover mine with a clean sheet to keep kitty cats from in- vestigating. Quantities Turkey: For-eight people, a 14-16 pound bird will give you ample servings plus a modest amount left over for sandwiches. No novice should attempt cooking a bigger bird — just moving the thing around in the oven is discourag- ing. Potatoes: Allow one medium potato for each diner. Vegetabies: My tried-and-true barbara ; NMeGreadie BUDGET BEATERS menu features mashed turnips, | baby carrots, sprouts and a mixed vegetable casserole. One 8”’ tur- nip, peeled, sliced, cooked and mashed, feeds eight. Choose the smaflest sprouts you can find and pick them roughly the same size. Allow 8-10 per ser- ving. A large bag of prepared baby carrots costs more than regular carrots but may be excused just this once. Extras: Consider tinned cranberry sauce or jelly, a pickle tray, hot rolls and some sort of salad. | can’t be bothered with any of the above because my family ignores all of it. Suit yourself but do it the day before. One tin of sauce, a small pickle tray and a dozen rolls will do. Lettuce salads wilt. Timing Peel, cut, dice, chop and other- wise mutilate all your vegetables the previous day and refrigerate. Most can be wrapped in plastic wrap but potatoes must be submerged in water or they discolor. A 14-16 pound bird will take 3% hours at 325°F, Allow an ex- tra hour at the end for the turkey to rest out of the oven. This makes carving easier. | keep mine warm on a hot tray, covered in tinfoil and several copies of the News. Note: Thawing a frozen bird should be done in the refrigerator. Allow two days and even then you'll probably need to set it ina sinkful of cold water for half an hour. Remember, there’s probably a bag of giblets in the neck cavity! Some people like to include the gibicts in either the stuffing or the gravy. If you do, simmer them gently in two cups of water until well done. Dice and reserve the broth for gravy. Stuffing the Bird (Quantities for 14-16 Ibs.) This is a basic bread stuffing. It must not be prepared (except pre-cutting) or piled into the bird until you’re ready to roast. This recipe will well-stuff both ends of the bird plus give you enough to cook alongside in foil —- add the last half-hour. 2 loaves 3-day-old white bread, cubed 2” 2 medium onions 8 stalks celery Y cup margarine or more if you like i Thsp. mixed Gry Kalian herbs (I used to use poultry seasoning but we like this better) Hot water — use the giblet water if you're cooking them Cut the bread and let it dry out while you cook the vegetables : gently in the margarine. Use'a big Dutch oven or large pot. When the vegetables are soft, stir in the seasoning. Toss in the bread and stir. Remove from heat. Add boiling water, % cup to start. Sprinkle it over and stir well. Pinch a bit of the stuffing mix — if it holds together loosely, you’re dons. | Sprinkle with seasoning salt to taste — and I mean tuste, not eat half of it! Dry out the cavities with a paper towel. Pack both with stuf- fing, starting with the neck end. Pull the flap of skin over and skewer shut. Stuff the main cavity and push a heel of bread on top to hold the stuffing in place. Roasting the Turkey Place the stuffed bird, breast side up, in a big roaster. I use the Ir you're 65 years of age or more and you haven't been introduced to HASI, there's no better time to get acquainted. Home Adaptations for Seniors’ Independence ov HASE, for short, is a joint federal and provincial government program in which you could qualify for a grant of up to $2500.00. The grant applies to renovations—from installing lever door handles to lowering cupboards and counter tops— that would make day- to - day living easier for vou in your home, whether vou rent it or own it. The HAS! program may be just what you need to stay in your home and stay independent. If you'd like more information, or an application i form, please contact your nearest British Columbia Housing Management Commission Office. But hurry, applications for the HASI program must be received and approved by December 31. 1993. CMHC 8% SCHL Helping io house Canadians 1701 - 4330 Kingsway Burnaby, B.C. VSH 4G7 433-1711 foi Beg OLIEMELA Canada BCE a ous broiler pan from my first oven. If you don't have a roaster, buy a tinfoil one. Tuck the wings under the bird — bend the tips back hard and shove under. Tie the leg ends together with string. Jab a meat thermometer into the thickest part of the thigh, careful not to touch the bone. Rub the breast with margarine and dust with seasoned salt. Cover loosely with a tent of foil — aring big remove this after 1% hours. Then’ every half hour, spoon the juices from the pan over the bird. Usea turkey baster if you have one. A 14- to 16-pound bird is done when the leg moves easily, the juices run clear when you poke it with a fork and the thermometer reads 190°F. This will take 3%: hours providing your oven is reli- able. The hour allowed at the end will take care of extra cooking time if necessary. THE MARKET IS MOVING ... 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