European Stars and Stripes (Newspaper) - December 22, 1989, Darmstadt, Hesse                                Mai rental Europe will ends in the British lat european. V with. I be seen of books. However. Rican systems were. " e recipe rendering Juble is and to make ask table three systems with i a for example Merican ingredient it 4 cups milk cup butter up plus 2 sugar i Tablespoons Cipe More difficult to  confusion about the Job Lem is to own three tric British Andt scale calibrated in Enever i Purchase a a which measurement t and then i know s or Scales to use at it s Best to measure ring cups where you 1 liquid to the exact ingredients in the e measured in Metal or i or 1 cup size so  rement. Experienced re that weighing is the Gall dry ingredients a books Don t print a americans will Are their dry by years to come measurement English language s list in the following 3ars is written in both 3 american system e flour ads blanched Vrtar a blanched or butter an 8x10-Inch pan. In a Heatproof butter and sugar Naize flour in British earn of tartar. Mix until Jehly blended ing the Honey to a Irving occasionally. Or the Cornmeal he ingredients Are hopped almonds. Prepared baking pan our and 15 minutes lace on a wire rack to still warm Cut m into it them Cool Ling a Spatula de bars to a serving Vay by Muia imber22, 1989 to carve a Turkey sever the joint connecting leg to the Backbone with a Sharp Knite. Remove the drumstick and thigh in one piece then Divide at the joint before slicing. Tilt the drum f tick to a convenient Angle and slice the meat away in a downward motion. The Turkey meat is sliced across the Grain each Cut starting slightly higher up. Loft and Rifet Timur photo carving the Christ Asbird by Joan Drake los Angeles times Ith Christmas dinner soon to be served it s time to make sure your knives Are Sharp and ready for carving the big Bird we asked Klaus j Kopf executive chef for the times Mirror co., to demonstrate the method he uses for carving the numerous Birds served in the company dining rooms throughout the Holiday season. Avoid overcooking he Turkey or the meat will crumble when sliced. Also remember that after removing the Bird from the oven allow in to stand at room temperature 20 to 30 minutes so the juices Sel and the meat firms Kopf used a chef s knife to remove the leg and thigh then switched to a very Sharp carving Knite Lor slicing the breast the sharper the Blade the More attractive the slices. A serrated knife should not be used As it tends to tear the meat to remove the drumstick and thigh press the leg away from the body the joint connecting the leg to the Backbone will often snap free but if not it May be severed with the Point of a knife step 1 Cut the thigh from the body by following the contour carefully with the knife step 2 place on a separate plate then Cut through the connecting joint Between the leg and thigh tilt the drumstick to a convenient Angle and slice the meat away in a downward motion step 3 towards the plate hold the thigh firmly on the plate with a Lork and Cut into even slices parallel to the Bone the wings arc typically left in place to keep the Bird stable while the breast meat is carved in downward slices across the Grain step 4 begin each new slice slightly higher up on he breast. Keeping the slices thin and even. Inexperienced Carvers May find it easier to tackle the Bird in the Kitchen rather than at the dining table the sliced meat May then be arranged on a Platter for serving after the feast and Back in the Kitchen a  knife can be used to remove the rest of the meat from the carcass package everything Well and refrigerate or Reeze for later use. The stars and stripes Page 15