anaheim-gazette 1961-11-16

A LOVELIER YOU... By Mary Sue Miller EVER-READY WARDROBE A damsel quickly falls into the ranks of the never-ready, some how-seedy and perpetually late—unless, that it, she keeps her clothes in wearable condition. To appear spruce, a wardrobe Length of Time Required For Roasting Told "How long do I roast my turkey?" is one of the most frequently asked questions at this time of the year. This, of course, varies with the size of the bird, says Mrs. Gerry Gerken, home economist for the Orange County division of Southern Counties Gas Co., who recently spoke at Patton's Cooking School. The home economist suggests that the times recommended by the California Turkey Advisory Board be followed for roasting turkeys: Four to six pound turkeys should be roasted at 325 degrees for two to two and one-half hours; six to eight pound turkeys, two and one-half to three hours at 325 degrees; eight to twelve pounds, three to three and one-half hours at 325 degrees; and twelve to sixteen pounds, three and one-half to four hours at 325 degrees must have systematic care. The eleventh-hour stitch and dab of cleaning fluid ends in a botch. You know you look a mess and you feel like one. Since clothes grooming is accumulative, a short daily session comes highly recommended. Put necessary repairs in work each day, and your clothes require less attention eventually. Meantime, you sail through busy weeks confident of a slick appearance. Tips on an efficient routine follow: When possible, refurbish your clothes as you remove them. Woolens respond to an immediate brushing, as do purses, shoes and hats. This is also the moment for the needed stitch and spot removal to earmark items for pressing, cleaning, the laundry and shoemaker. If fit to wear again, clothes should be stowed without delay: store hats in a box on a bed of tissue paper...shoes, trees inserted, off the floor...every garment, except a knit, on a hanger suited to it...knits, neatly folded, in a drawer...bags and gloves in plastic envelopes. To be doubly sure of an ever-ready wardrobe, hang related garments together — group your casual, street and dress clothes. That puts an end to the eternal treasure hunt. As an answer to the what-to-wear-with puzzle, "rehearse" your accessory plot with a costume before its public debut. YOUR GROOMING — A TO Z Put aside your grooming that the times recommended by the California Turkey Advisory Board be followed for roasting turkeys; Four to six pound turkeys should be roasted at 325 degrees for two to two and one-half hours; six to eight pound turkeys, two and one-half to three hours at 325 degrees; eight to twelve pounds, three to three and one-half hours at 325 degrees; and twelve to sixteen pounds, three and one-half to four hours at 325 degrees. Sixteen to 20 pound birds require four to four and one-half hours roasting at 300 degrees, and twenty to twenty-two pounders, four and one-half to five hours at 300 degrees. The gas company home economist also offers some helpful suggestions for the preparation of your Thanksgiving turkey. Stuff the turkey just before placing it in the oven, allowing three-quarters to one cup stuffing per pound ready-to-cook weight. First, stuff the wishbone cavity and skewer the neck skin to the back. Tuck the wing tips behind the shoulder joints, then rub the cavity with salt. The home economist recommends that you spoon in the stuffing, then shake the bird to settle the stuffing, but do not pack. Close the opening by placing skewers across it, and lace shut with a cord. Tie the drumsticks securely to the tail. If the opening has a band of skin across it, push the drumsticks underneath it, and you won't need to fasten the opening or tie the legs. Grease the skin thoroughly. If you use a meat thermometer, it should be placed in the thigh, well imbedded in the meat or in the thickest meaty part of the body. Place turkey on rack in shallow roasting pan, breast up or down. (In recent tests, a tendency has been noted for meat to be more moist when turkey is cooked breast down: however, it does not have the overall golden brown appearance associated with the traditional breast-up method.) Cover with a loose "cap" of aluminum foil, pressing it lightly at the drumstick and breast ends. Roast at a constant low temperature. When the turkey is about two-thirds done, cut the cord or band gloves in plastic envelopes. To be doubly sure of an eveready wardrobe, hang related garments together — group your casual, street and dress clothes. That puts an end to the eternal treasure hunt. As an answer to the what-to-wear-with-puzzle "rehearse" your accessory plot with a costume before its public debut. YOUR GROOMING — A TO Z Put aside your grooming doubts and worries! Send today for YOUR GROOMING—A to Z, a booklet that covers every step in achieving smooth looks. It tells how to manicure and pedicure, use deodorants and depilatories, bathe for beauty, tend feet, hands, teeth and eyes, polish skin and hair, care for clothes, apply perfume, overcome personal posses. To obtain your copy, write me in care of this newspaper, enclosing a large, self-addressed, stamped envelope and 20c in coin. Vegetable Diet NEW YORK (UPI) — Americans are eating more vegetables today than their grandparents did 50 years ago. The U.S. Department of Agriculture's Economic Research Service reports that vegetable consumption is about 15 per cent greater today than a half century ago. We now eat about 260 pounds of fresh and processed vegetables per person per year. WASHABLE PLASTIC MAKES MODERN ANTIMACASSARS The 1961 version of the old fashioned antimacassars (Victorian dolies which protected furniture from stains caused by macassar oil hair-dressing) is made of crystal clear plastic that's almost invisible. These adjustable modern arm and head-rest protectors, which come in sets for chairs or sofas, are easily installed with trim pins to hold them in place. Best of all, they can be wiped off even daily with soap or detergent suds. your fingers, protecting your hand with a paper towel. The meat should feel very soft. Also move the drumstick up and down—if done, it should move easily or twist out of joint. (If you use a meat thermometer, it should register 185-190 degrees.) ey has been noted for meat to be more moist when turkey is cooked breast down; however, it does not have the overall golden brown appearance associated with the traditional breast-up method.) Cover with a loose "cap" of aluminum foil, pressing it lightly at the drumstick and breast ends. Roast at a constant low temperature. When the turkey is about two-thirds done, cut the cord or bend of skin so that heat can reach the inside of the thighs. About 20 minutes before the roasting time is up, test the doneness by pressing the thick part of the drumstick between your fingers, protecting your hand with a paper towel. The meat should feel very soft. Also move the drumstick up and down—if done, it should move easily or twist out of joint. (If you use a meat thermometer, it should register 185-190 degrees.) When the turkey is done, remove it from the pan and keep it warm while you make gravy from the pan drippings. For easier and neater carving, let the turkey stand for 20 minutes. BTK VETERANS — KNOW YOUR RIGHTS REGARDING FUNERAL ALLOWANCES Here at Backs, Troutman, Kaulbars we are experienced counselors in matters pertaining to veterans' burial allowances, entitlements and procedures. We will be pleased to answer your questions or explain the benefits to which you and your family are entitled as a result of your military service. Just call our office. There is no obligation. BACKS TROUTMAN KAULBARS The Community Funeral Directors Serving Orange County families since 1871. 1617 W. LA PALMA at EUCLID, ANAHEIM PRospect 2-1617 AMERICAN WAY — A dish to delight your family is chicken stored to a crisp brown and brought to the table with a colorful garnish. The stuffing, an American favorite, is made the easy way with instant mashed potato granules. Use Potato Stuffing for Fowl Use Potato Stuffing for Fowl Secrets out. If today's modern homemaker wants to prepare per cent all-American roast or turkey, she should use potato stuffing. 1800, according to home masters, one Amelia Simmons of Dressing Viands, Fish, Berry and Vegetables." It appears popular that a second woman was quickly rushed into In her preface, Authoress. Right About Fashion Avoid Buying The Wrong Coat By OLLIE WRIGHT If you buy a new winter coat year? Are you completely with your choice, or did make the mistake of choosing a new style only to find that several wearings it isn't? To avoid this (if you can do only one coat), follow my next time you go hunt-think through in advance many uses to which your will be put. It should be appropriate for both daytime and nighttime fabrics. Consider the dresses you will under the coat. Are they full or slim? The shape the coat must be geared to favorite dresses. If it is not, may find that while you like coat, you can't wear it over two years, look at yourself again. Maybe coats aren't too short; your dresses may be too long. Ollie Wright is always happy to hear from readers, and will answer questions if you write to her in care of this newspaper, enclosing a self-addressed, stamped envelope for reply. "What To Look For When Buying A Dress," a booklet by Ollie Wright, is a valuable guide to making worthwhile wardrobe selections. For your copy, write to Ollie Wright in care of this newspaper, enclosing a long, self-addressed, stamped envelope and 20 cents in coin. Simmons acknowledged: "The kind patronage of so many respectable characters in her attempts to improve the minds of her own sex, and others, in a line of business which is not only necessary but applies from day to day." The "business" of stuffing a bird, researchers point out, is basic to American cooking, since it began with the first Pilgrim mother who ever caught a wild turkey. But its manner and means have changed over the years with each advance in the food industry. In earlier days potato stuffing took long hours of hard work. Pioneer women and even modern housewives, until recently had to scrub and peel potatoes, remove the eyes, cut, boil and then painstakingly mash the potatoes to a fine consistency. Today, with instant mashed potatoes and premixed spices, the job takes minutes. Here, is an 161-year-old recipe that is excitingly new, reproduced as Amelia Simmons first conceived it and as French's test kitchens have modernized it: AMELIA SIMMON'S STUFFING RECIPE Boil and mash 3 pints potatoes, moisten them with butter, add sweet herbs, pepper, salt; fill the bird therewith and sew up, hang down to a steady solid fire, basting frequently with butter and water, and roast until a steam emits from the breast, put on third of a pound of butter into the gravy, dust flour over the bird and baste with the gravy-serve up with boiled onions and cranberry sauce, mangoes, pickles or celery. ROAST CHICKEN WITH FRENCH'S INSTANT MASHED POTATO DRESSING 1 cups stale bread cubes 1 envelope French's Instant Mashed Potato granules 2 teaspoons French's Rubbed Sage 1½ teaspoon French's Celery Salt 1/2 teaspoon French's Pepper Resusitation Set for Sat A new film on mouth-to-mouth resuscitation will be shown at 10:30 a.m., Saturday, Nov. 18, at the Ebell Clubhouse. The film is sponsored by the Red Cross Volunteer Services section of the Junior Ebell Club of Anaheim. Mrs. Frank Brown, Red Cross Volunteer Services chairman, announces that since this technique is required for various Girl Scout badges, any Girl Scouts as well as adults interested are invited to attend. Robert Brunot, battalion chief of Station 2 of the Anaheim Fire Department, will present the film and conduct a question and answer period. Brunot is first aid chairman of the Anaheim Chap- Calorie-Shy Cranberry Treat For Holiday Feasting Calorie-Shy Cranberry Treat For Holiday Feasting For most Americans it wouldn't be Thanksgiving without turkey and all the trimmings . . . including, of course, cranberries. A fine choice for this year's celebration would be the sparkling red Cranberry Jewel Salad, shown here. Picture this festive cranberry beauty on your holiday table and anticipate the compliments. Cranberries require lots of sweetening, and ordinarily this means lots of unwanted calories. But notice this recipe has been calorie-streamlined to but a fraction of its normal calorie count. Because the salad is sweetened with the calorie-free sweetener, Sucaryl, rather than sugar, you eliminate nearly 100 calories in every serving, a saving of more than two-thirds the usual calorie content. Do plan on this low-calorie cranberry salad for your holiday feast. It's sure to be a favorite then and all through the fresh cranberry season. Cranberry Jewel Salad (Low-Calorie) 2 cups raw cranberries ¼ cup cold water 2 tablespoons Sucaryl 2 tablespoons lemon juice solution 2 tablespoons lemon juice 2 envelopes (or tablespoons) 1 large apple, diced unflavored gelatin ¾ cup diced celery Grind cranberries; add Sucaryl. Soften gelatin in cold water; add boiling water, stirring to dissolve. Add the ground cranberries and lemon juice; chill until mixture begins to thicken. Add diced apple and celery. Pour into a 6-cup mold; chill until set. Makes 8 servings. Each serving contains 39 Calories; 2.5 grams protein; 0.5 gram fat; 7.5 grams carbohydrate. If made with sugar, each serving would contain 135 Calories. Home Maker's Page ANAHEIM, CALIFORNIA Thursday, November 16, 1961 ANAHEIM GAZETTE—3 Seams to Me Mix Your Patterns For Perfect Fit A few weeks ago I decided to make myself a very special, very simple, cocktail dress. I knew the fabric and style I wanted and it HAD to say "elegance." So, off I went full speed ahead, and started plowing through pattern books. Then came the blow. I couldn't find a pattern that faintly resembled the style I had in mind or even one suitable for the two fabrics I planned to use. So, I bought two patterns — a dress with the top I liked and a is not difficult and you'll find it great fun "designing" your clothes. This is especially true if you have a minor figure problem such as hips larger than they should be for your other proportions. In this case, you can use a top and a skirt in two different size patterns, giving you a perfect fit. You can take the top of one dress and skirt of another, a blouse pattern and skirt pattern, or any other combination you like. If you know how to assemble a pattern, you should have no trouble. Follow the directions given on the pattern instruction sheets of each section used, and keep the following in mind: 1. If you are using a blouse pattern, before laying it out, fold up the excess length required on a blouse, leaving enough for seam allowance where top and skirt are to be joined. 2. Leave side or back opening skirt pattern — and combined them. I made the top in black silk mat jersey and the skirt in smoke grey ombre chiffon. The only accessory was a belt covered in the jersey. At one time or another, I'm sure all of you have run into this problem and have pocketed your inspiration and have given up. Actually, combining patterns before choosing your patterns, you must consider several things. ALWAYS balance your design. That is, if your top has a bow at the neck, don't choose a skirt with a flowing drape. By the same token, if your top is a tailored shirtwaist, you'd look pretty silly with a draped skirt. In this case you would use a simple one. There are no set rules on what goes with what. Just use good taste, balance and choose the most flattering lines for your figure. Be brave and use your imagination when choosing fabrics and colors. Combine different fabrics blend, rather than match colors. My dress would have looked divine in soft pink jersey with hot pink chiffon for more formal wear. By using exciting fabric and color combinations your clothes can have the look of Paris and Rome. Take advantage of your sewing ability and the style sense you've acquired in making your own clothes. Try it once and I'm sure you'll do it often for fun rather than out of necessity. Wet Alarm NEW YORK (UPI) — A Japanese firm has brought out a diaper-cover wired for sound. The Wall St. Journal reports the slightest dampness sets off the cover's transistorized burzer alarm. Grand Opening of our 2nd Location Monday, Nov. 20, 1961 CLifford & Frederick ARE PROUD TO ANNOUNCE THE OPENING OF THEIR NEW ORANGE BEAUTY STUDIO IN CELEBRATION OF THIS WE ARE FEATURING AT BOTH STUDIOS 100 Kolestral Coldwave manent for only . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1250 Includes Cut and Individual Styling (No Extras) All Experienced Stylists to Serve You FOR APPOINTMENT CALL Orange, 1508 E. Collins Santa Ana, 1212 So. Bristol KE 8-1332 KI 9-0771 Clifford—Frederick BEAUTY STUDIOS