The Mail-Journal, Volume 7, Number 43, Milford, Kosciusko County, 25 November 1970 — Page 26

THE MAIL-JOURNAL—Wed., Nov. 25, 1970

Addresses Listed For Christmas

Following are addresses of servicemen serving with the army, navy, marines and air force. They are being printed that they may be remembered by friends in the Lakeland area at Christmas time. ‘ PFC Charles R. Bird SSAN 307-48-3502 H H Trp 3-5 CAV Radar Section APO San Francisco, Calif. 96477 Sgt. Lary Simon 2809 Buhach Rd. Space 6 Atwater. Calif 95301 Sp-4 Richy Brennan 306-54-4336 H H C 3-8 ANF 4th Inf. Div. APO San Francisco, Calif. 96262 Sp 4 Gregory Bowser 303 52-4360 Hdq. USASA Op Co. Kang haw-bo, Korea APO San Francisco. Calif. 96276

TERMITES UNIVERSAL TERMITE CONTROL Ph. 267-7372 511 So. Union 8t Warsaw, Indiana ALLIED LBR. CO. (formerly Conn a Buhrt Lbr. Co.) Phone: 457-3331 Syracuse ANDERSON PAINT AND SUPPLY CO. Syracuse, Ind.

t O Junfars x it W BV NATURALIZER >. •p V IB ’ Ji ft *4 / rffliyju ®W,'.jCJEJf \\\ ' /^kS^iHS$L 7' U I / Le' 'll I A X will' W' WV 7 >'V :| I •Il i> Caution: walking in funsters ‘I.A J: may be habit-forming 7r\ /•’ If you re hooked on comfort as well as / \ //' \’ a / /sS J I /» smart styling, the Naturalizer habit is for you / t I /• Buttery soft construction, squared toe and / ll* a chunk of a heel will make this shoe your Jf f ht-and-fashron favorite With gleaming j metal bar to trim. //• / s l7" Jj 1 / COLORS: g \ 1 /• / aaaa 6/tz , ‘.. / \ n #• / AAA SH/12 // aa 5/12 A J/ A . _ Blue Goatskin / □ ~ t Platinum Goatskin ▼<< C 4H/11 Red Goattkin ■' 0 5/10 ®’ ack p ’ te "\. As seen in WOMAN S DAY 5 Brown Goatskin T - STORE HOURS: Daily «:30 nil 5:30 I f>»C Thursday ‘til Noon j|A E* JLEp S _H Friday Night ‘til 8:30 sOK Closed Saturday at 5:30 Metzler Shoe Co. MIM||E~B 111 North Main St NAPPANEE, INDIANA l S as .

Spec. 4 Rick Edgar 309Co. B 7th ST Bn APO San Francisco. Calif. 96207 Pvt. James R. Plum 315Co. C Supply Bt. APO San Francisco, Calif. 96248 Ale Kevin Robie Mq. 13th AF (INHW) APO San Francisco. Calif. 96274 Ale Robert L. Scheidier 31651st FMS CMR Box 4965 APO San Francisco, Calif 96235 Ale Allen E. Smith 303-524095 463 OMS CMR Box 839 APO San Francisco, Calif. 96274 Sp-4 Stan Wuthrich 303-52-3062 Co. C 23d Med Bn APO San Francisco, Calif 96256 S-Sgt. Robert E. Buster, Jr. 315-26-6369 CMR Box 2647 APO San Francisco, Calif. 96328 Pfc. Gregory L Kern 310261st Sig Co (SPT) APO San Francisco, Calif. 96316

SSG Kenneth Newcomer 304-36-9239 HHD 795 h Maint. 81. APO San Francisco, Calif. 96384 Dave Bieber USS Caiman SS 323 FPO San Francisco, Calif. 96601 EOCN Dennis Newcomer US Navy MCB 5 A Co. Detail KILO Box 102 A FPO San Francisco, Calif. 96626 Col. James Myers G-2 Section Hd. sth army Fort Sheridan. 111. 60037 Sp-5 David Shields 303-52-2656 Bldg 4836 Apt. C Lee Village Fort Campbell, Ky. 42223 Sgt. Dennis Graff BIRP 3-12 Cav. APO New York, N.Y 09091 Pvt. James D. Henson 429-92-1675 Svc. Btv, Ist. Bn 10th Arty. APO New York. N.Y. 09033 Airman Steven Wagner 303-52-22751 710 Supplv Sq. Box 2219 APO New York. N.Y. 09057 Bob L. Folger 313-48-1054 HHO 2-51 INF S 4 APO New York. N.Y. 09140 Sp-4 James Haggerty 313-48-1206 326th TC Dept APO New York. N.Y. 09185 j Yodeling Yule An old custom of the Austrian Tyrol is the Christmas yodel. Traditionally, the Yuletide yodel—a song without words — may be improvised. or it may be based on the tune of a familiar carol

Turkey: Choosing And Preparing LAFAYETTE — Turkey and all the trimmings—if that’s to be your holiday dinner, these purchasing and preparation suggestions from Miss Marcile Allen, extension foods and nutrition specialist at Purdue university will be most helpful. Whether light, medium, or heavy, look for a clean, waxy skin, relatively free of pin feathers, a plump, well-fleshed breast and legs with plenty of fat underneath the skin. A short body broad through the breast yields’ more meat than a long narrow bird of the same weight. Allow one-half to three-fourths pound per serving for turkeys 12 pounds or over. For birds under 12 pounds, allow three-fourths to one pound per serving, and one and one-half to two pounds per serving of the already stuffed turkey. Thaw the bird in its original wrapping on a tray in the refrigerator (38 to 42 degrees F) two to three days for small birds, or three to four days for larger birds. For more rapid thawing, place the bird in its original wrapping, if water-tight, in cool running water, or, immerse in cold water. Change the water frequently until turkey is just pliable enough to handle. This will take approximately one to three hours for small birds and six to eight hours for large birds. Do not allow the turkey to stand in water after thawing Refrigerate or cook immediately. It is not necessary to thaw frozen stuffed turkeys before roasting. The only reason unstuffed turkeys are thawed is so giblets and neck can be removed from body cavities. When preparing your turkey, remove neck and giblets from body cavities. Pat dry inside and out with paper towel or a clean cloth.

Turkeys may be roasted with or without stuffing. If turkey is not stuffed, rub body cavity with salt, about one-eight teaspoon per pound. For a stuffed turkey, allow onehalf cup of the desired stuffing per pound of the “as purchased” weight. Spoon stuffing into bird and shake it. Do not pack tightly, since stuffing expands in cooking. Fill the neck region. Fasten neck skin to the back with toothpicks or skewers. Then fill the body cavity. As desired, skewer the opening, lace with string, “fasten together with a clamp available commercially or leave cavity open. Home-stuffed turkeys should not be frozen-but should be roasted immediately. Home kitchens do not have freezing equipment satisfactory for safely freezing stuffed turkeys. It is not necessary to truss a turkey for roasting, however, trussing improves the appearance of the bird and makes it easier to carve. To truss, bend wing tips backward onto the back of the bird, or fasten wings and legs close to the body. Place bird breast up on a rack in a shallow pan. A rack keeps bird out of juices and permits heat to circulate freely to give more uniform cooking. Insert meat thermometer in center of inside thigh muscle, or place thermometer in center of stuf-

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sing. If desired, brush skin on all sides with melted fat. Roast immediately or refrigerate until oven time. Roast the turkey in a 325 defree F preheated oven. The exact cooking time will vary with the size of the bird, temperature of turkey at beginning of cooking, size of oven, accuracy of oven temperature regulator, whether turkey is stuffed or unstuffed, covered or uncovered. To prevent overbrowning and drying out, cover bird partly with aluminum foil placed lightly over legs and breast, when thermometer reaches 150 degrees F, or if turkey begins to get too brown. Test for doneness by pressing the thick part of the drumstick between your fingers. Protect with paper towel or clean cloth. Meat should be soft. Move drumstick up and down, it should move easily or twist out of joint. The thermometer should register 180 to 185 degrees F in the inner thigh or 165 degrees F in the stuffing. Place the cooked bird on a warm platter and keep in a warm place until ready to serve. Allow 20 to 30 minutes for best carving. Garnish simply, but attractively before serving. Too much garnish handicaps the carver. Give higher-jiaying U. S. Savings Bond« this Christmas. They are available at vour bank — along ■with four different, and free, gift envelopes.

Announcing Our Bth Annual SjwjL Christmas Flower Show and jgfepS Open House WEEK END AFTER THANKSGIVING Saturday, Nov. 28 ? 9 a.m. to 6 p.m. Sunday, Nov. 29-1 p.m. to 6 p.m. We deliver to Milford and Syracuse areas NAPPANEE GREENHOUSES | \ ' 154 S. Williams Phone: 7714241 Nappanee, Indiana