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Newspaper
Bennington Banner
Location
Bennington, Vermont, United States of America
Date
Nov 20, 1965
Page
3
A reflective piece describes how mothers of daughters shape girls through dolls, pink rooms, dressmaking, and grooming. It contrasts nurturing play with boys, noting evolving expectations as girls learn to braid hair and imagine domestic roles.
A playful column on fashion chores and hem adjustments. It compares the endless cycle of shortening and letting down hems with a humorous view of dress care and the social pressures of keeping up appearances. A final humorous note urges photographers to capture a hunter in a Great Gray Night shirt in a valley valley peak camp.
Read and prep the bird before roasting. Clean the turkey and remove pin feathers, rinse inside and out, and rub with salt. Stuff loosely, secure openings, and roast breast up with a basting cloth, following 15 to 20 minutes per pound. Use a thermometer or check drumstick movement to test doneness.
Practical guide on making cranberry sauce and variants. Recommends avoiding long cooking to prevent bitterness. Steps include washing four cups cranberries, adding water and sugar, boiling gently, skimming and cooling. Also covers cranberry jelly and a raisin variation with soaked raisins and adjusted sugar and liquid.
Burlington readers get simple tips to fix turkey gravy avoiding lumps. Anna Wilson from the University of Vermont shows skimming fat, combining fat flour and pan juices, adding water, cooking on low until brown and bubbly, then seasoning. For giblet gravy taste, simmer gizzard heart and liver in seasoned water until tender.
Miss Wilson outlines thawing methods for frozen turkeys and parts. Refrigerator thawing requires one to three days depending on size, with water cold-thaw as a faster option. Do not thaw commercially frozen stuffed birds before cooking. roast per label directions.
A Bristol Press column references Pat Hogan high sheriff of Hartford County and Jimmy Playotis from Bennington Vermont. It highlights Hogan’s political potential and Playotis rise from shoe laces seller to Paradise Restaurant owner, plus NBC Mary Martin Hello Dolly color special details and Carleton Carpenter in the cast.
HOOSICK FALLS N Y An announcement lists committee heads for the Archual Christmas Bazaar by St Marys Auxiliary in the Parish Hall of the Church of the Immaculate Conception Dec 4 10 am to pm Chairs include Mrs Polly Nowik candles Mrs Jane Hanselman pillows Mrs Rita Hyland white elephant Mrs Cecelia Begin aprons Mrs Peg Rimkunas knit goods Mrs Mary Brahan Christmas bouquets Mrs Agnes Povvers center pieces Mrs Helen Sennett posters Mrs Terry Wirmusky and Mrs Delight Cullen sale of hand crocheted angora stole and embroidered tablecloths call 686 5196 Donations appreciated.
Burlington advice from University of Vermont Extension poultryman Leonard Mercia outlines four quality markers for holiday turkeys. Look for clean waxy skin few pin feathers and no bruises. well fleshed plump appearance. fat under skin signaling quality. and body shape indicating meatiness. He recommends hens for 8 to 15 pounds and toms for 16 to 25 pounds, with servings guidance: one pound per person for two servings plus leftovers.
Amanda Hamilton presents a holiday menu for a gourmet yet simple Thanksgiving. It features Duck a l Alsacienne with apple sausage stuffing, a sweet potato pie with pecans, green beans Maitre d Hotel, buttered cauliflower, and a parmesan chicken broth course. The menu notes ingredients are market-fresh and pumpkins are abundant this year.
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