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Newspaper
Raleigh Register
Location
Beckley, West Virginia, United States of America
Date
Nov 25, 1958
Page
6
A vintage kitchen note offers a sweet potato recipe with a lemon honey sauce to serve four potatoes. It also highlights Thanksgiving decor such as an oversized turkey platter, cornucopias, and a Mayflower tablecloth, plus protective transparent plastic for walls and storage uses.
Three essentials for efficient carving are a sharp knife a sturdy carving fork and a large platter. Position the turkey with legs to the right and begin with the side toward guests. Remove drumstick then separate thigh and drumstick slices. Slice white meat from breast in thin even cuts toward the wing. Remove stuffing from the leg opening.
A detailed process for preparing a turkey for roasting. Includes cleaning washing salting lemon juice baste with lemon and butter stuffing and step by step trussing instructions with a yard length of cord and needle. Concludes with roasting at 375 degrees F about 20 minutes per pound for roughly four hours.
Festive starter ideas include Sardine Spread and Tomato Juice Cocktail. Sardine Spread combines sardines in tomato sauce with lemon juice and onion, folded into sour cream and chilled, served on crackers. Tomato juice gets a lemon juice spritz and crackers crowned with Sardine Spread decorate the rimmed glasses.
The traditional Thanksgiving centerpiece varies by region with a major chain charging 35 to 45 cents per pound for turkeys depending on size. Beltsville variety in New York runs 35 to 45 cents per pound, while last year’s range was 35 to 47 cents. Some stores push bargains on ham and other meats. Cranberries are 6 percent more plentiful, and shoppers can pair turkey with vegetables and fruit items at reasonable prices.
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