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_ Whole chickens cheaper Page 6 â€" Waterioo Chronicle, Wednesday, September 17, 1975 to combination with many Shape...Fast Not a sign of that colliâ€" sion when our experts reâ€"condition your car. Back in Good Get that pipe you‘ve always dreamed about. Famous lines and styles. Regular $12.95 â€" $16.95 value. Now 430 ALBERT ST. PH. 884â€"0550 WATERLOO NORTHDALE AUTO BODY PIPE EXTRAVAGANZA! ART‘S RECREATION CENTRE of its FRIENDS WITH A SIMILAR INTEREST Now. you can gather together with other pipeâ€" smokers. Listen to speakers from Imperial Toâ€" bacco. and Dunhiil. Enjoy samples of fine toâ€" baccos. Receive a disount from famous name brands. You can do all this if you join Art‘s Recreation Centre 60 King Street South, Waterloo THE PIPE CLUB For further information call 742â€"5792 or fill in the underiying slip and send to : 60 King St. S. Waterioo 742â€"5792 other foods such as fruits and vegetables. It is also a great favorite for casseroles. Chicken compares fa vorably with other meats as a source of high quality protein, niacin and iron. It has the advantage of containing less fat than fat are removed. or cut up. When you buy. chickens Ne lower in pri whole chickens to that of cut them yourself. All you need is a sharp knife. To remove wing: Pull the wing out from the body and slash the skin between the wing from the breast, the wing tips. To remove leg (drumâ€" stick and thigh): Slash the skin between the body and the thigh. then press down and out on the leg until the hip joint pushes out of its socket. Cut through the meat on the breast as posâ€" $7.95 e Spread fruit over chicken. Cover and bake 30 minutes at 350 degrees F. Uncover and continue baking until chicken is tender (about 50 minutes more). 6 servings. 2 plums, pitted and cubed Brown chicken in 1/4 cup fat. Arrange chicken skin side up in baking dish. Combine _ sugar,. _ curry powder, flour and 1/4 cup melted fat. Stir into fruit. Let stand 15 minutes. CURRIED FRUIT CHICKEN 1 cutâ€"up chicken broiler 1 tablespoon curry powder 1 tablespoon flour 1/4 cup melted fat (about 4 pounds ) 1/4 cup fat 1/2 cup brown sugar thigh from the body of the tail, cut through the ribs slightly to the right of the backbone all the way to the neck. Repeat on the left wing socket and cut through the rib joints to the back of the bird. This separates the back from the breast, leaving part of the ribs on either side of the keel bone To divide breast: Spread the bird open and cut the To remove the neck and ickbone: Starting at the To separate breast from~â€" Council, Ministry of Agriâ€" culture and Food say that you may thaw the bird at room temperature, providâ€" ed certain precautions are taken to prevent bacterial contamination and spoilâ€" Since most frozen turkeys are sold in a vacaum packâ€" age, some microorganisms which grow only in a vacuâ€" um could, if present, grow during the thawing period. It is therefore important to slit the plastic bag on the underside to prevent remove the bag. Place the bird on a rack on a tray to catch the drip. Next, wrap the thawing turkey in a double brown paper bag or cover it with ists at the Ontario Food it will be impossible to thaw the jumbo Ontario turkey ‘*in the cold,"** where it should be kept until cooked. Take care when thawing turkey If 678 BELMONT AVENUE PHONE 743â€"0281 KITCHENER your refrigerator is With _ pickling _ season well under way, few peoâ€" ple are taking the time to check the jars they have already "put down." Howâ€" ever, _ food _ specialists at the Ontario Food Counâ€" cil, Ministry of Agriculture pickles at an early stage for signs of problems. You can avoid making the same mistakes with the rest of your pickles this year if you are aware of what went wrong. from thawing too quickly and drying out, which would keep the surface of the bird increase its susceptibility to bacterial gontamination found especially in dill Curried Fruit Chicken Once completely thawed Pickling problems Ron has lived in the Twin Cities for marny years, and as Sales Representative for CIAG, invites his many friends to contact quirements RON WOODWORTH welcomes CIAG most. In other words, wrapped as described above, a 10â€"pound turkey will reâ€" quire 15 hours to thaw at room temperature. poultry must be cooked at once or refrigerated im mediately for one day at from year to year with success, but have shrivelâ€" ed â€" pickles this â€" year. perhaps yoh waited too long after gathering the cucumbers before pickâ€" ling them. Another cause of shrive} ing is using a syrup that is too heavy so the pickâ€" ling _ solution _ becomes oversweet. Check your recipe closeâ€" ly to see if it seems to have an unusually large amount of . salt, vinegar or sugar. If you have of curing or using a brine solution that â€" is this could cause shrivelâ€" pickling solution that is too strong at the beginning or _ sweet _ pickles _ is shriveling. There _ are and _ pickling, _ anything longer than 24 hours, then this condition may exist. _ If you allow too much