stuffings. In response to many requests from readers we are reprinting below the ‘“‘Turkey Talk’’ feature that first appeared in the News last Christmas ... practical tips about roasting your turkey and a. selection of popular TIMETABLE FOR ROASTING TURKEYS Ready-to-cook Approximate weight [whole birds]* roasting time 6-10 1b. secccccccvecsscencsccssccsecsccense 3% - 4% hrs. - TO-14 Tb. lie ccceeeesccensecesseess 4%-5% hrs. 14-18 1D. eet ceeceeeeeeeecrencees = 5% -6% hrs. Dt. oS | eee eee 6% -9hrs. [Half birds] 5-8 ib. cece eecceceesecceenccnensceenanseee 3% -4hrs. 8-12 1b. ’ 4-Shrs. oy *Including stuffing Poultry rubbed generously - with soft fat before being placed in a pre-heated oven 325°F.) requires less bast- ing and if a fat-moistened piece of thin cloth or loose tent of foil is laid over it. basting is reduced to a minimum. You should baste only if the cloth or turkey show signs of becoming dry. Remove the foil during the last half hour of cooking to ‘permit browning of the bird. Turkey should be roasted ima shallow pan on a tack which will hold it about half an inch off the bottom of the pan to permit free circulation of heat) around it. Cook according to the time table given above allowing 20 to 30 minutes leeway in serving time. When done. the bird will feel soft when the thigh muscle is pinched or when the leg offers no resistance. when lifted or twisted. ‘CHESTNUT STUFFING. ‘10 LB. TURKEY 2'2 Ibs. chestnuts ‘2 Ib. lean pork belly turkey giblets, liver. heart. gizzard 2': cups. stale bread I cup milk . . -2thisp. chopped parsley 7 2 eggs slightly beaten salt and pepper Using a sharp. pointed: knife. slash the chestnuts all around cach nut. Put in large Chop the pork belly as fine © as possible or lean. salt pork boiled 5 mins. and rinsed. Chop giblets, etc. very fine. Soak the bread in milk and squeeze dry. Mix fat, giblets, bread and parsley together well and stir in the eggs. Season with salt and pepper. Stir in the chestnuts, taking care not to break them more than necessary. Fill the neck and body cavities. ART FINLEY’S FAVORITE ~ STUFFING (CKNW] 1 small stock celery. finely chopped incl. inner leaves 2 sm, onions, finely chopped — Saute above in ™% ‘Ib. margarine until tender. ‘Place ; in large mixing bowl. % Ib. sausage meat crum- — -until bled and = saute cooked. Drain off fat and ,. add to. above.. os ADD: Loe 8 c. bread crumbs, cubed 2 tsp. poultry. dressing 2 tsp. chopped celery 2 tsp. white pepper "A tsp. salt “2 Ib. ground round, crum- ‘bled raw. 1 egg oo 1 cup boiling water to _ moisten. . . pan of cold water. bring to a - boil for 6—7 mins. Drain and peel off both the outer and inner skins white hot. | Boil 30 mins. longer. mo’ AUTHENTIC — ; Open Mon, - Sun. an ‘10:30 am + 3:00.pm. | " 6:30 pm » 10:00 pm. ' Closed Wednesday. . Chinese cooking: center. | UNIQUE PEKING - - PALACE: DECOR. “Advance. reservations for pare. thea, tuncheons,. ete. 6 banquet — rooms available, seating tor over 1,000. a Golden Crown ‘Restavrant: ‘124 West ess Vr . Honoured. to ‘be. the: advanced, . Mix thoroughly, stuff neck - and cavity and truss. This i is for a 20 Ib. ‘bird. ee! ~HibLAN’s FAMILY _ ~ “FAVORITE , ” 8c c. soft bread. ‘cubed 4 © strips bacon. chopped: 1 med. onion finely ‘raw giblets 2 tsp. sage I tsp. salt - ‘2-tsp. pepper a 3 tbsp. cooking oil __ N ow OPEN In large. fry. pan - heat oil and = add. rat cooked... -.- In large ‘bowl mix: “cubed bread and spices.’ Add sauted .giblets and onion. If not moist enough add small amount of boiling water. . Stuff neck and body cavity . and truss up. ~ Variation:omit bacon and add. le.: washed raisins. SUNDAYS | Due to Popu lar Demand ; CHARGEX.. * AMERICAN EXPRESS : aaa 4 oz. butter. ‘% pint hot stock or water » 4 tbsp. PAT’S NUTTY BRAZIL STUFFING _ 1 Ib. brazil nuts (in shells) sli bread. _ (crusts 1 stick-celery. o* 2 tbsp. brandy | finely parsley. 2 tsp. salt - — pepper to taste . reserve a. .We-