This menu is also ideal for any special occasions. The quantities given serve 6-8 people.

Prawn and Citrus Fruit Cocktail
Remove the pulp from 2 large oranges and 1 grapefruit. Blend with 2/3 cup sour cream or whipped cream plus the juice of 1/2 -1 lemon. Add 3 tablespoons mayonnaise. 1 teaspoon tomato ketchup and 2/3 -1 cup peeled prawns or shrimp. Put into glasses, top with prawns and a little tomato ketchup.

Roast Turkey with Celery Herb Stuffing
Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks. Put into an 8-10lb turkey; either cook in a 325-350°F oven allowing 30 minutes per lb and 30 minutes over or in a 425-450°F oven allowing 15 minutes per lb. and 15 minutes over. Baste well with melted fat or butter unless using the special self basting turkey (Illustrated). ALWAYS ALLOW FROZEN TURKEYS TO DEFROST BEFORE COOKING. Serve with roast potatoes, corn and beans and cranberry and applesauce.

Cranberry and Apple Sauce
Simmer 1lb peeled apples and 1/2 lb cranberries with 2/3 cup water and 1/2 cup sugar until tender.

Coffee Chiffon
Make 2 1/2 cups strong coffee. Soften 3 envelops gelatin in a little cold coffee, stir into the hot coffee and heat until dissolved. Allow to cool and begin to stiffen then fold in 1 1/4 cups lightly whipped cream, 1/2-3/4 cup finely chopped pecans or walnuts. Beat 3 egg whites (left from stuffing) very stiffly, gradually beat in 2/3 cup sugar, fold into the coffee nut mixture. Pile into a dish, serve with cookies.

Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd 1972