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Preparing Ahead For (^^Thanksgiving

By FLORENCE L.D. HEAL Children are traveling many more miles to come home for Thanksgiving Dinner. So that you can enjoy the family visit try to do some of the preparation ahead of time. To do this one needs to make a plan and start early. We are fortunate to have the modern conveniences such as the large refrigerator and freezer. Fresh turkeys from the local grower or local grocer should be ordered early to get the approximate size turkey you want. When ordering a turkey order at least one pound for each person to allow for the bone weight. Some families have roast duck. For the families preparing a wild duck they should let the duck stand in warm water until the chill is completely off. Dress, clean and stuff with sliced apples or onions, and truss. Sprinkle with salt and pepper. Cover and bake 12 to 15 minutes per pound in a very hot oven. Baste the duck with orange juice. When the duck is finished remove the apples or onion. Stuffing is made in a separate dish. Potatoes that are baked are the easiest if you have room in your oven rather than having to mash them at the last minute. Candied sweet potatoes are a part of our Thanksgiving dinner. I prepare the candied sweet potatoes ahead of time and freeze. If you like your sweet potatoes a little on the spicy side try the following: SPECIAL SWEET POTATO BAKE 3 lbs. sweet potatoes' ^ 1 cup milk Vz teaspoon salt Vz cup firmly packed brown sugar 3 tablespoons butter or oleo Vz teaspoon cinnamon Vz teaspoon nutmeg V« teaspoon salt % to 1 cup milk 2 tablespoons brown sugar Cook sweet potatoes in the water and teaspoon salt. Drain and peel sweet potatoes. Place in a large bowl and beat after adding % cup brown sugar, butter, spices, salt, and enough

milk to moisten until mixture is light and fluffy. Place in a greased casserole. Sprinkle with 2 tablespoons of brown sugar and if desired decorate with cup pecan halves. Thanksgiving menu must have cranberries in some way. Several years ago I cut out a recipe for what was called Thanksgiving fruit salad. It is great with cold turkey, but my family has never let me substitute it for the cranberry sauce and coleslaw on the dinner menu.

THANKSGIVING FRUIT SALAD 2 chilled red apples 2 chilled ripe fresh pears 1 cup halved, pitted tokay grapes Lettuce 1 pkg soft cream cheese (3 oz.) 3 tablespoons cranberry sauce Walnut halves Coarsely dice unpared apples and pared pears; add grapes; heap in lettuce cups. With a fork mash cheese, blend in cranberry sauce. Spoon over fruits; decorate with walnut halves. In jthe same Good Housekeeping article was a recipe for a pumpkin chiffon pie. This can be made the day before. THANKSGIVING CHIFFON PIE 1 &-inch baked pie shell 1 cup seedless raisins l envelope unflavored gelatin Yi cup milk 3 egg yolks 1/3 cup granulated sugar % teaspoon cinnamon 1 cup mashed pumpkin or sweet potato

3 egg whites 1/3 cup granulated sugar Rinse, drain raisins. Soften gelatin in y 4 cup milk. In a double boiler top, beat yolks well; stir in 1 cup milk, 1/3 cup sugar, cinnamon, pumpkin or sweet potatoes, raisins. Cook over boiling water, stirring 10 minutes or until thickened. Add gelatin; stir until dissolved; refrigerate until as syrupy as unbeaten egg white. Beat egg whites until stiff; slowly add 1/3 cup sugar, beating until stiff. Fold in potato or pumpkin mixture. Heap in shell. Refrigerate.

There are many frozen vegetable combinations you can buy or you can make up your own by combining your family favorites. I saw some very pretty couliflower in the market when shopping. I most likely will combine peas and cauliflower as my vegetable this year. Just remember, try to make your family dinner an elegant meal with as much ease as possible so you can enjoy your family. *

Bazaar Set

CAPE MAY-The County Art League’s 7th Annual Christmas Bazaar and Crafts Festival will be held Friday and Saturday in the Carriage House on the Physick Estate, 1050 Washington St. Hours both days are 10 a.m. to 4 p.m. All items on sale are original and hand-crafted. Admission to the festival is free and there is ample parking on the estate. For more information call the Art League,

Catering with a Touch of Class

by RON!

oflfc Texas Ave. Food Market 1434 Texas Ave., Cape May, N.J. 08204

884-4474

Weddings - Brunches ■ Dinners ■ Cocktail parties - Buffets - Barbecues LET US MAKE YOUR PARTY A SMASHING SUCCESS.

the

SHIRE

884-4700

315 Washington St. Mall — Cape May SERVING LUNCH and DINNER Gourmet food in ari informal setting.

WEEKDAY DINNER SPECIAL I 1 HO/. OFF THE PRICE OF THE j 1U /O ENTIRE DINNER CHECK WITH THE PURCHASE OF 1 2 OR MORE DINNERS SUN.- THURS. .

ONLY

5-11 P.M.I

OPEN 10 am To 2 am

326 Cloverdale Ave. ... At the Bay in the Villas

$795 f SPE<

THURSDAY

NIGHT ff SPECIALS Dinners served 5 til 10 P.M.

Closed Wednesdays

LUNCHEON Soup & Salad Bar M" DAILT Sandwiches, Steamers, Etc.

Dining & Dancinq ^ 8*’

to the BOBBY VAN BAND

f lUUOERESEMITtONSFM feJZI

L THANKSCITINS

WEDDING & BANQUET FACILITIES 889-4999 UP TO 300 PLUS! 889-9820

Munch to the beat of a different drumstick this Thanksgiving Have Thanksgiving dinner with us! We ll serve it with holiday cheer You won t have to clean up the kitchen, and everyone can have exactly what they want. Even if they all want drumsticks. Here’s Thanksgiving Dinner At URIE'S Reef & Beef •Roast Turkey with Stuffing tf , ‘Fresh Fruit Ambrosia

•Leafy Green Salad

•Old Fashioned Candied Yams

•Broccoli Normandi •Hot Rolls & Butter

‘Sugar Dusted Pumpkin Pie ■ADULTS $8.95 Children [under 12J $4.95,

Or choose from our regular menu.

Major Credit Cards Accepted Open Thanksgiving Day [2 PM —9 P M ]

Reservations Requested.

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8811

RESTAURANT

Rio Grande Ave.(after bridge),Wildwood 522-71