| DIRECTIONS | INGREDIENTS | For 4½ to 5-lb. Chicken or Duck | For 8 to 10-lb. Turkey | |||
| 1. Cook slowly 5 minutes |  | finely cut ONION | | ¼ cup | | ⅓ cup |
| finely diced CELERY | 1 cup | 1½ cups | ||||
| in hot SHORTENING | 2 tablesp. | 3 tablesp. | ||||
| 2. Remove from heat; add | | PET MILK | | ⅔ cup | | 1 cup |
| well-beaten EGG | 1 | 2 | ||||
| SALT | 1¼ teasp. | 1¾ teasp. | ||||
| powdered SAGE | 1 teasp. | 1½ teasp. | ||||
| PEPPER | few grains | ⅛ teasp. | ||||
| 3. Add and mix well | | finely diced, cooked POTATOES | | 2 cups | | 3 cups |
| soft BREAD CRUMBS | 2 cups | 3 cups |
4. Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.
5. Bake as directed in chart on opposite page.
Note: For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey.
| HOLIDAY MEAL |
| SURE TO PLEASE |
| Roast Chicken or Duck |
| Potato Stuffing[6] |
| Giblet Gravy |
| Cauliflower with Egg Sauce[6] |
| Cranberry Sauce |
| Celery |
| Ice Cream with Pineapple Date Bars[6] |
| [6] Recipes are in this book |
Holiday Sauce
| DIRECTIONS | INGREDIENTS | FOR 2 | FOR 4 | FOR 6 | ||||
| 1. Chill until ice cold. | | PET MILK | | ¼ cup | | ⅛ cup | | ½ cup |
| 2. Wash, dry on towel, then put through fine knife of food chopper | | fresh, raw CRANBERRIES | | ½ cup | | 1 cup | | 1½ cups |
| 3. Add | | SUGAR | | ¼ cup | | ½ cup | | ¾ cup |
| SALT | ⅛ teasp. | ¼ teasp. | ½ teasp. | |||||
| grated ORANGE RIND | ¼ teasp. | ½ teasp. | ¾ teasp. | |||||
| 4. Boil slowly and stir 3 minutes; remove from heat. | ||||||||
| 5. Cut in small pieces | | medium peeled ORANGES | | 1 | | 2 | | 3 |
6. Add to cranberry mixture; then chill thoroughly.
7. At serving time, whip chilled milk with cold rotary beater, or electric beater at high speed, until stiff. Fold into chilled fruit. Serve on fruit, plain cake, etc.