Dest te Rg Ee Prince Rupert Daily News Saturday, December 24, 1955, Til CHRISTMAS ota. my to the Rook of} TEMPTS INV ALIDS ,, but one of the most year, ts een aed adem I NY 8 Nemes we enw ne, £2. Merry My, y ? B Christmas fhe D7" ‘e ew. : Pea be s ‘i %, Just dropping in with vA Same ' ne ’ vee 7 a packlul of cheery wishes» rl for all our friends. May your E' * overflowing with happiness. 33 VOGUE SHOES LTD. afi drt Ave. Wie Dial 3822-- “ae i |, all our + cherished Sends we extend our sincere good wishos for a joyous Christmas .. abounding in the blessings of good health and happiness. (ROM Abert & MeCatfery LT, 01 0 a matey Sa rolling ts salt tovbe the best » Cheisimas’ Day has} means of cooking smaller pleces BE rated throughout the}of meat quickly for invallds, ut SINCE ABOUL 400} mer erm seneet neces pena ne | af the best known | famous, “Hark the Herald An B. curo’'s date from very gels Sing,” ts 100 years old this SONS LTD. VJere’s hoping that all the joys of this Holiday season will he yours in fullest measures «and. that the New Year will be richly rewarding in warm friendships, good health and happiness, “THOS McMEEKIN & wives summon all their cull dinner table, Of course this means’ trim- mings, and first on the dist is w rich sage drealuy, No one Is more aware of the Impor- tance of this than the Canad- jan National Rallwnys, whose chefs will be serving ItIn dine ing cars on 24,000° miles of track covering all 10: proviness of Canada and 12 states of the union, The secret of eae. So reewer the dressing rain Joxepn FF. Nellls, chef Instructor of the CNN's sleeping and dining car depart. ment. Trimning the ° Ingredients down to kitchen: sive propor. culent roast turkey. that will become the talk of the: jtlons, Chef Nellis suggests: halt | Aerve in,any form," says Nellis, ms MONTREAL —Chisimas ig’ the time when ki howsce Sie " any ie fale ‘onee the turkey. Is. “removed | of the‘ gravy: tis. obtained." my from the roasting j Klock Is poured In.with the: the fenst,": says: Mr. Nellis, “and cease hei grein re eect eet vewetable julees.. nary skill to produce a'sue-' pr bag as many housewives do, However, the brown paper: bag routine enn be used ta good ade vantage If the bird ts helng rte heated for another meal, he Adinits Vogetables can also be added to the roasting pan. .Carrots, in with the turkey and allowed to ‘cook for the. duration of the roast to. provide . addad. Iutecs and make’ Ideal gravy, Anotticr, suggesiion \for idea) Reavy has to do with the wings gizzard and neck.of the: turkey. “Kyeryone kilows these’ pieces are just about Impossible to In cup of bacon topped off with! ta,similar quantity of finely: ‘chopped ham, To this la added ‘an onion, Hkewlse Mnely chop: | ped, I 'Phe next Ingredients to pres | (Pare are one and a half cups; ‘of celery, a.quarter cup of parts-. ‘ley, two dessert spoons of sage, . rand five cups of bread. For best results, Chef Nellis says, ‘he sure to soak the bread in! water or milk then press out!! lexcess ftuld. , + Next the han and bacon is ¥ ‘Draised ‘lightly. on top of the: stove, then fried til couked but, not brown, The sage and parse | ‘ey are added, and. all js couk- ed in«five minutes. A final ‘mixing with the bread, -sprinkling of salt and pepper, : ‘and the dressing Is ready for the turkey, | With plenty of care, the CNR ‘chef says, . Us dressing. will ‘pring out the full deh flavor uf “the turkey. ; Most ithelr Christmas IMr. Nellis, | “The ‘Httle worn’ gels up; rensly Jn the morning to pyt ihe hind’ in the oven and roost it for severu) hours.” says ebef | Nellis, “No woider it Is cone tsidered dry by the thine It {reaches the dining table." ; The veteran chef, who hos vspent more than 35 years in| kitchens on dincrs, steamships, | ¥ ‘hotels and restaurants of the! ¥ iCNR, § caves three to three and A housewives overcook} turkeys snys half hours is all the time re-! % ‘quired to cook a 20 pound) ‘turkey. i To cook a turkey so ‘that it iredaing Sts Nalure} flavor and Juices, Mr. Nellis soys It: ‘ghould be put in an oven of 400 - juegrees for the first haif hour.’s "This. seals +hn- tho. juleea, and: the: oven then can be reductd no about 350 degrees for the: rest of the roasting period," ‘Another idea advanced — by. “Mr. Nellis, da that of spreading ‘putter over the bird should It he fean, If it is a iat bird,: there li no nead Tor this, the chef «aye, nor da Chere y heed to pel the Aurkey” in a brown pipe 4 ae "é Meh tags mt i at week bites, asaly a ad gee oh ron ih UN Rather than © uiscard = these ‘extras, cooks of the CNR re-| ‘move them and put them In ‘the pan niong: with the vege- Aables, They let them roast for about two and a half-hours, rand then remove them froin the pau. They are then put In|’ ‘a pot on tep.of the stove wilh about two quarts of water, ond the contents, are allowed to almmer for an hour or more. i t i k H | = t i y . 4 ry] reece it ip f { f ¥ . eer wa! a : Mt ——= 2% 25% [ext ee eect csc ccc onions and celery. may be put} “This julce ‘provides. ideal | piniteatenccccoeetieorneenererT cee CLES! spe weedy: Metron ra aa aa AE “had ed. ‘until ‘the “oslred thickness he ‘pan, ¢-the “Then everything is. ‘ready. ‘tor . Flour ig, adde( the compliments, Meany 0 eit ere ae geet eee Ui sarees 6 Seaman nan ert St Ut arb mene ee cana tate nes thee Ves oar “May the joys of the Holiday! Season,come to yout heme.nto sy!” ESSO. FUEL “SERVICE > Noll and Louise Stromdah) © OL LET IAN \ PET i ot somnnbire VAS eat ee ' ay 4 Ersnmanniniasiaionnoaninannasonangnis nnion x sanndannnanan 5 ’