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  2. Advertising

    {No abstract available}

    Advertising : 326 words
  3. THURSDAY COOKERY SECTION

    ALTHOUGH the cooking of poultry can never vary much front steaming, baking and boiling, delightful variation results from a change of seasoning from year to year. ... [ILLUSTRATED]

    Article : 582 words
  4. Advertising

    {No abstract available}

    Advertising : 260 words
  5. Here's Success For Your Hain

    THE cooking of the family ham is a really serious affair. Your task is made easy, however, with these simple recipes. Try one of the special glazes if you're baking the ham. They're delicious. ... [ILLUSTRATED]

    Article : 512 words
  6. Orange Sauce And Stuffing Flavours Duck

    MAKE your Christmas duck the best ever with a wonderfully flavoured orange sauce and stuffing. ...

    Article : 146 words
  7. Tasty Rice Stuffing For Turkey

    GIBLETS, rice and tasty seasonings go to make a delicious stuffing for your turkey. ...

    Article : 97 words
  8. To Prepare Delicious Boiled Ham

    SOAK ham overnight, scrub lightly. To cook in copper: If liked add 1 cup brown ...

    Article : 138 words
  9. COLOURFUL PRUNES IN SAVOURIES

    ADD prune savouries to your sandwich trays for a bright splash of contrasting colour. So easy to make! ...

    Article : 133 words
  10. Plums In Season For Jams

    PLUMS are now in good supply, and are selling very cheaply. This delicious jam is ...

    Article : 126 words
  11. DO YOU LIKE THE GIBLETS?

    Giblets from poultry may be washed well, then placed in a casserole dish with pepper, salt, onion and plenty of ...

    Article : 64 words
  12. CREAMED COFFEE SOUFFLE

    HERE'S top favourite for your party dessert menu! The hostess who serves a rich coffee souffle will know that ...

    Article : 145 words
  13. Summer Syrups Are Refreshing

    COOL thirst-quenchers are always welcome on hot summer days. You can't beat the home-made variety, and they're economical, too. Lemon Syrup ...

    Article : 205 words
  14. AN IDEA!

    POULTRY pins are a great help for trussing poultry. Insert them at regular intervals along the cut in the bird to keep it in place. With a long piece of twine lace the opening shut, knot. ... [ILLUSTRATED]

    Article : 56 words
  15. CARVING THE CHRISTMAS CHICKEN—It's Simple!

    1—PLACE bird in front of carver with neck to his left. Stick in fork over breastbone and with sharp knife separate leg and thigh from nearest side bp cutting leg at the thigh joint and pressing it away from body of chicken. 2—REMOVE wing in ... [ILLUSTRATED]

    Article : 94 words
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