1. Sprinkle gelatin over water to soften.
2. Turn tomatoes into a saucepan and break up any large pieces with a spoon. Stir in sugar, salt, vinegar, horseradish, onion, and Worcestershire sauce and heat to boiling. Add softened gelatin and stir until dissolved.
3. Chill gelatin until slightly thickened.
4. Arrange egg quarters around bottom of a 3- or 4-cup mold. Spoon slightly thickened gelatin mixture into mold. Chill until firm.
5. Unmold and garnish with crisp greens.

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1. Mix cornstarch, 1 cup sugar, and salt in a heavy saucepan. Add a small amount of the orange juice and blend until smooth. Stir in remaining orange juice.
2. Bring mixture to boiling, stirring constantly, and cook 3 to 5 minutes.
3. Stir about 3 tablespoons of the hot mixture into beaten eggs; immediately blend with mixture in saucepan.
4. Cook and stir about 3 minutes. Remove from water and cool. Stir in lemon peel. Chill.
5. Meanwhile, sprinkle 2 tablespoons sugar over blueberries and allow to stand at least 30 minutes. Spoon alternating layers of custard and blueberries in parfait glasses, beginning with a layer of custard and ending with blueberries. Top with whipped cream, if desired.

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1. Mix salt, monosodium glutamate, pepper, seasoned salt, marjoram, dry mustard, and cardamom; rub over lamb. Cut about 16 deep slits in roast. Toss garlic and thyme together. Insert garlic in each slit along with a sliver of orange peel.
2. Place lamb, fat side up, on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. Roast, uncovered, in a 325 ํF oven 2¹/₂ to 3 hours. Meat is medium done when thermometer registers 175 ํF and is well done at 180 ํF.
4. Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with mint, if desired.

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1. Prepare Cooked Giblets and Broth. Measure 1 cup chopped cooked giblets; set the broth aside.
2. Combine bread cubes, reserved giblets, and parsley in a large bowl. Blend salt, thyme, rosemary, marjoram, and sage; add to bread mixture and toss to mix.
3. Heat butter in a skillet. Mix in onion and celery; cook about 5 minutes, stirring occasionally. Toss with the bread mixture.
4. Add 1 to 2 cups broth (depending upon how moist a stuffing is desired), mixing lightly until ingredients are thoroughly blended.
5. Rinse turkey with cold water; pat dry, inside and out, with absorbent paper. Lightly fill body and neck cavities with the stuffing. Fasten neck skin to back with a skewer. Bring wing tips onto back of bird. Push drumsticks under band of skin at tail, if present, or tie to tail with cord.
6. Place turkey, breast side up, on rack in a shallow roasting pan. Brush skin with fat. Insert meat thermometer in the thickest part of the inner thigh muscle, being sure that tip does not touch bone.
7. Roast in a 325 ํF oven about 5 hours, or until thermometer registers 180 ํ to 185 ํF. If desired, baste or brush bird occasionally with pan drippings. Place turkey on a heated platter; for easier carving, allow turkey to stand about 30 minutes.
8. Meanwhile, leaving brown residue in roasting pan, pour remaining drippings and fat into a bowl. Allow fat to rise to surface; skim off fat and measure 3 tablespoons into roasting pan. Blend flour, salt, and pepper with fat. Cook and stir until bubbly. Continue to stir while slowly adding 2 cups reserved liquid (broth and drippings). Cook, stirring constantly, until gravy thickens; scrape pan to blend in brown residue. Cook 1 to 2 minutes. If desired, mix in finely chopped cooked giblets the last few minutes of cooking.

Cooked GibletS and Broth:
Put turkey neck and giblets (except liver) into a saucepan with 1 large onion, sliced, parsley, celery with leaves, 1 medium bay leaf, 2 teaspoons salt, and 1 quart water. Cover, bring to boiling, reduce heat, and simmer until giblets are tender (about 2 hours); add the liver the last 15 minutes of cooking. Strain through a colander or sieve; reserve broth for stuffing. Chop giblets; set aside for stuffing and gravy.

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1. Scald milk in top of a double boiler over simmering water.
2. Add cornmeal to scalded milk gradually, stirring constantly. Mix in onion and parsley. Cook over boiling water until thickened, about 10 minutes, stirring frequently and vigorously.
3. Meanwhile, beat eggs in a large bowl until thick and piled softly.
4. Remove double boiler top from water. Stir in butter and baconlike pieces. Blend salt, sugar, baking powder, and seasoned pepper; stir into cornmeal mixture. Add hot mixture gradually to eggs, beating constantly. Mix in corn. Turn into a buttered 2-quart casserole.
5. Bake at 425 ํF 40 to 45 minutes, or until top is browned. Serve immediately.

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1. Put gelatin and salt into a bowl; add boiling water and stir until completely dissolved. Blend in cold water. Chill until slightly thickened.
2. Mash avocado and stir in lemon juice; blend thoroughly with gelatin. Mix in cabbage, radishes, and green onions.
3. Turn into a 1-quart mold or individual molds and chill until firm. Unmold onto chilled serving plate and garnish with salad greens.

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• 2  medium oranges
• 1¹/₂ cups sifted enriched all-purpose flour
• 1  teaspoon baking soda
• ¹/₄ teaspoon salt
• ¹/₄ teaspoon ground cinnamon
• ¹/₄ teaspoon ground cloves
• ¹/₄ teaspoon ground nutmeg
• ¹/₄ cup shortening
• 1  cup firmly packed brown sugar
• 1  egg, well beaten
• 1  cup dark seedless raisins
• ¹/₂ cup pitted dates, cut in pieces
• ¹/₂ cup walnuts, coarsely chopped

Orange Sauce:

• ³/₄ cup sugar
• 2  tablespoons cornstarch
• ¹/₈ teaspoon salt
• ³/₄ cup orange juice
• ¹/₂ cup water
• 1  teaspoon grated orange peel
• 1  tablespoon butter or margarine

1. For pudding, grease eight 5-ounce custard cups. Set aside.
2. Peel oranges; slice into cartwheels, and cut into pieces; reserve juice as it collects.
3. Blend flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
4. Beat shortening; add brown sugar gradually, beating until fluffy. Add egg and beat thoroughly.
5. Mix in the orange pieces, reserved juice, raisins, dates, and walnuts. Blend in the dry ingredients.
6. Fill custard cups about two-thirds full with mixture; cover tightly with aluminum foil. Set in a pan and fill pan with water to a 1-inch depth. Cover pan with aluminum foil.
7. Cook in a 325 ํF oven 2 hours.
8. For Orange Sauce, mix sugar, cornstarch, and salt in a saucepan. Add orange juice and water gradually, stirring constantly. Bring to boiling, stirring constantly until thickened; cook over low heat 6 to 8 minutes, stirring occasionally.
9. Remove from heat. Blend in orange peel and butter. Keep warm.
10. Unmold puddings while hot onto dessert plates and spoon sauce over each.

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1. Put lamb into a Dutch oven. Season with salt, thyme, bay leaf, allspice, parsley, and garlic. Add cabbage, leeks, sliced onions, and potatoes. Pour in water. Cover tightly and bring rapidly to boiling.
2. Cook in a 350 ํF oven about 1¹/₂ hours, or until meat is tender.
3. About 30 minutes before cooking time is ended, cook whole onions, carrots, and turnips separately in boiling salted water until tender. Drain.
4. Turn contents of Dutch oven into a food mill set over a large bowl. Return meat to the Dutch oven and add the cooked onions, carrots, and turnips. Discard bay leaf and allspice; force the vegetables through food mill into the bowl containing cooking liquid (or puree vegetables in an electric blender). Heat with meat and vegetables.

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1. Heat 3 tablespoons butter in a large skillet. Mix in celery and onion and cook about 5 minutes. Combine vegetables with 1³/₄ cups chicken broth, 4¹/₂ cups bread crumbs, ¹/₄ cup parsley, salt, ¹/₄ teaspoon pepper, and 1 egg. Mix lightly with a fork. Spoon the mixture over bottom of a shallow 2-quart baking dish; set aside.
2. Mix flour and ¹/₄ cup cool broth in a saucepan until smooth; heat until bubbly. Add remaining broth gradually, stirring constantly. Cook and stir over medium heat until sauce comes to boiling; cook 2 minutes. Remove from heat and gradually add to eggs while beating. Blend in remaining pepper, sage, and celery salt.
3. Arrange the desired amount of turkey over dressing in baking dish. Pour the sauce over all.
4. Toss reserved bread crumbs with melted butter; spoon over top.
5. Bake at 35O ํF 30 to 40 minutes, or until egg mixture is set. Garnish generously with parsley.

Note:
Prepare frozen boneless turkey roast, following package directions.

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• Cook cauliflower following package directions; drain.
• Meanwhile, heat butter with garlic in a saucepan. Stir in flour and salt and cook until bubbly.
• Add tomatoes with liquid and bring to boiling, stirring constantly; cook 1 to 2 minutes. Stir in green pepper and oregano.
• Pour hot sauce over cooked cauliflower.

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