November 16, 1955 Carving Standard Style, Whole Cranberry Sauce, Best Pumpkin Pie

Today we welcome to the program Miss Sue Daye from the National Cranberry Association. She has some ideas for holiday decorating the festive bird. Also, we welcome back Mr. Ed. Lane from the Treadway Inn who will give us excellent instructions on how to carve the turkey.

Carving Standard Style

1. To remove leg (thigh or second joint and drum-stick) hold the drumstick firmly wit the fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body.
2. Press leg away from body with flat side of knife. Then cut through joint joining leg to backbone and skin on the back. It the "oyster" a choice oyster shaped piece lying in the spoon shaped section of the backbone was not removed with the thigh, remove it at this point. Hold leg on service plate with drumstick at a convenient angle to plate. Separate drumstick and thigh by cutting through the joint to the plate.
3. Slice drumstick meat. Hold drumstick upright at a convenient angle and cut down, turning drumstick to get uniform slices.
4. Slice thigh meat. Hold thigh firmly on plate with a fork. Cut slices parallel to the bone.
5. Cut white meat parallel to wing. Make a deep cut into the breast to the body parallel to and as close to the wing as possible.
6. Slice white meat. Beginning at front, starting halfway up the breast cut slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line. Continue the carving until enough meat has been carved for first servings. Additional turkey may be carved as needed.

Tip: Remove individual servings of stuffing from an opening cut into side of turkey where leg has been removed.

Whole Cranberry Sauce

2 c. sugar
2 c. water
4 c. fresh cranberries

Combine sugar and water. Stir to dissolve sugar, oil 5 minutes. Add cranberries. Cook cranberries in boiling syrup without stirring until skins begin to pop. This will take about 5 minutes. Cool slightly, pour into serving bowl.

Note: If you prefer strained cranberry sauce, use the same amounts but cook cranberries in water until skins pop, strain; add sugar, boil 10 to 15 minutes. Pour into mold, unmold when set to serve.

Best Pumpkin Pie

1 1/2 c. pumpkin
3/4 c. brown sugar
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1 t. cinnamon
1 T. flour
3 eggs, slightly beaten
1 1/2 c. milk (you may use light cream or evaporated milk)

Line 9" pie plate with pastry. Mix all ingredients. Blend in remaining ingredients. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes, then reduce heat to 350 degrees for 30 minutes or until done. Do not overcook. Center should be slightly soft. It will continue to cook some after removal from oven.