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About Eugene register-guard. (Eugene, Or.) 1930-1983 | View Entire Issue (April 10, 1952)
?oS'?& V 'S,liiir.t,ilii--''-'r1 iWUmii i i ii' f ftr iIIiBKmii iiiy!1 ut COOKS LIKE to decorate the surface of their Easter ham with fruit "flowers" before glazln. le attractive fruit or vegetable garnishes around the ham, usch as the "flowers" made of illted rutabaga. Whatever the trimmings, the Important thing Is to cook the ham to perfection. . I tarn Favorite Easter Fare u niufnvs ham for End in many other lands, the i0 meals such as roast lamb 1 . . u. ur up stick L ham feast, inviting friends nilr to snare wuu " j tarn dressed with a shiny , ad prettily garnished for L cooiu glaze the .cored nrface ana iumi " LilWctive fruit or vegetable f.. ..J ilia ham ac Uf mms arouuu me .. -h done in the accompanying Lot thinly sliced rutabaga. I" . .... ...I- .I-,., halrlni at, levs w'R lister ham to perfection. The ...1.1.1. ..ms VlO snons wihlh -uuhkj ere's How to Carve A Ham m your Easter ham according to the following diagrams and In- Uoni md have more nice slices of the tasty meat for serving. Whole Ham wrapper of the ham you purchase should be followed. If no direc tions are available, bake the ham in a 325 deg. oven, 18 to 20 mins. per pound. (Most of the hams on the market today are the mild cure type which require no soak ing or "boiling" in water. The last half hour of the bak ing time, remove ham from the oven, take off rind, and score the fat (cut shallow gashes diagonal ly across the fat to form diamond patterns.) Stick a close in the center of each diamond and spread fat with a glaze. Return to the same temperature oven (325 de grees F.) BROWN SUGAR GLAZE: The usual ham glaze is made with brown sugar. . Moisten it with fruit juice, such as orange or pineapple, using just enough to mase n spreaaabie. Also add a little dry mustard, if you like. One cup brown suear is needed for a whole ham. HONEY GLAZE: Use 1 cup of noney ana h cun nrnnep. marmn lade combined. JELLY GLAZE: Blend 1 cup red jelly with 4 ths. nf raaisn. Baking a Half Ham When baking a half ham. slieht ly longer minutes per pound must be allowed in figuring the cook ing time. Bake a half ham 22 mins. to the pound. Because of the exposed cut surface of a half ham, it is best to wrap it in wax ed paper or foil before baking, then place cut side down on the rack. Glaze, as usual, using small. er amounts of brown sugar, hon ey or molasses. Leftover Ham A tempting way to make use of leftover ham is in a juicy ham loal served with a novel mara schino cherry sauce. Maraschino Cherry Sauce Vi cup firmly packed brown sugar 1 tbs. cornstarch ' tsp. salt 8 maraschino cherries quartered V cup cherry juice 34 cup water 114 tsps. vinegar 8 cloves 1. twp-in. stick cinnamon mMmK 1 tbs. butter or margarine Combine 'dry ingredients, stir in remaining ingredients, and cook slowly for 10 mins., stirring fre quently. Remove cinnamon and serve immediately. pit the ham li brought in 111 kitchen, cut t lengthwise torn lids of 'ham opposite side. Thij will form a flat which to stand the ham liming from the cushion side. 2. Turn ham on platter so that shank end is to the right of the host, and stand on the cut side. Hold ham firm with a carving fork placed securely through meaty part of ham. Make first cut straight down to bone about 6 inches from shank end. LANE COUKTT'S HOME NEWSPAPER SECTION B EUGENE, OREGON, THURSDAY, APRIL 10, 1952 PAGE 21 Plenty of Shrimp Available Khrlmn nna ctt mir wct nftttn- lar shellfish are plentiful, the Fish and Wildlife Service reports. Not many years ago it was only the "favnrpH few" tirtar tli Rntitli Atlantic and Gulf coasts who were loriunate enough to dress up their I.entPn mPmte ii.ith this alant. able shellfish. Today, as a result ui muaern iisning metnoas ana marketing practices, shrimp are available in all narts of the country. Shrimp cocktails and salad are perennial favorites., The familiar methnd nf matlno shrimp salad, with chopped cel ery, chopped hard-cooked eggs and mayonnaise, ia alurava nnnnj tizing. But, for something differ ent and delicious, the Service sug gests combining shrimp with citrus fruits. Grapefruit section and shrimp on a bed of greens, served witn rrencn dressing, is definitely different. For "something intriguing." the home economists of the Fish and Wildlife Service recommend the following riniriB fnr Chimn Meuniere or Shrimp Thermidor: Shrimp Meuniere 114 pounds shrimp V cup butter or margarine melted 1 tbs. lemon juice V tsp. salt 1 Dash pepper Peel shrimp and remove sand veins. Wash and drain on absorb ent paper. Fry in butter, turning irequently, for about 10 minutes D Niext cut nn n r,l. fjmdgeof meat near shank "exposing the first cut. 4. Slice from right to left cutting clear to bone and making enough slices to serve all guests. Then loosen all slices at once by a hori zontal cut. Later, the ham may be turned and cut from the other side. Ham Shank lltliUhetable) (Sliced cold In the kitchen) itl S..remo.ved. begin- I For buffet service and slicing in the kitchen, place snank nan oi ham face down on cutting board, start at mall unrieht end and cut ham in two lengthwise, letting knife hug the bone all the way. Lean cushion then may be cut into several Vt inch thick horseshoe 'slices, H Cut Ham Sleak Picnic Shoulder ' 1 LPec.,'nt0 M and k " ni li. ne lati I 'ice, 111 ena ec- si nini nn nlatlpr with shank end of shoulder to the right. Two slices are cut from tne sma" Ma nf tVia nipntn SS for ham ChnnlM. Ie tiii-nan1 tn rest On tiliS Icut surface. Beginning at the shank end, carver makes parang froplns thoca bv cutting tUOng REAL GLD A tosty, heolthful, 'round-the-clock oronge beverogel Costa lest than orange juice. Eoeh can eonlalni the concentrated juice of 6 to 8 Cali fornia juice orangei. Mokei a full quart I Rich In orange flavor and coTorT Requires no refrigeration, Get It from your groeer'i ihelf. Send for FREE pompMt "1 J Delieioui Reeipej" AdoVw bo or until lightly brown. Remove shrimp to platter. To browned butter, add lemon juice and sea-j sonings; pour over shrimp. Serves six. Shrimp Thermidor i pound cooked, peeled and cleaned shrimp Vi cup sliced mushrooms Vi cup butter or other fat, melted Vt cup flour 1 tsp. salt 14 tsp. dry mustard Dash cayenne 2 cups milk Grated Parmesan cheese Paprika Cut large shrimp In half. Fry mushrooms In butter for about five minutes. Blend in flour and seasonings; add milk gradually and cook until thick, stirring con stantly. Stir in shrimp. Fill six In dividual well-greased shells or casseroles. Sprinkle with cheese and paprika. Bake in a hot oven, 400 degrees F., for 10 min., or until cheese browns. Serves six. J. C. High School Speech Winners Told JUNCTION CITY Winners In the speech contest conducted be fore the high school student body were:' Verl Jensen, extempore speaking; Larry Barger, persua sive; Joan Sutton, impromptu; Bud Paige, poetry reading; Joan Sutton, humorous reading; Verl Jensen, after-dinner speaking. Jensen and Ronald Van De Zande tied for honors in this latter class with the tie broken by student applause. Judges were the Rev. Eugene Laubach, C. L. McKinley ana Mrs. w. is. Hansen. WASN'T THERE AT ALL NEW HAVEN, Conn. (U.R A policeman testified that Raymond Leonard, accused of driving under the influence, indignantly demand ed "Why did you' get me out of bea?" when he was arrested. Ac tually, the officer explained, the arrest was made in Leonard's auto mobile some distance from his home. Future Farmers and Future Homemakers.of America will hold their annual parent-son and daughter banquet Tuesday, at 7:30 p.m., In the high school gymnasium. The high school band concert scheduled for April 10, has been postponed until Friday, April 18. New Business On McKenzie VIDA H. D. (Hank) Christian, has opened a power saw shop re cently In one-half of the garage of his son, Clarence Christian, be tween Vida and Lcaburg. The name of the shop is "McKenzie Saw Shop." Christian has the agency for the Titan power, chain saws. He has a mechanic. Mr. Mickiel, who came here from Coos Bay, who will do repair work on all makes of power saws, and a supply of parts for other makes of saws will also be kept on hand. This will be a big con venience to the loggers on the river who use power saws, as they have had to go to Springfield .or Eugene for most of their saw re pairs, and parts. Christian is well known on the McKenzie as he has owned several stores on the river and presently has the McKenzie Riverside Cottages Resort, about a mile east of Vida. Fast shirt laundry ' ELECTRIC CLEANERS - 1210 Willamette Ph. 5 Your best sandwich spread buy... Lunch Bon ? 2? SANDWICH SPREAD oil avei you 2c regular price ' Always a fine value-made only with real, fresh mayonnaise! No starch filler Is ever usedl' Cil acquainlid with Lunch Box Sandwich Spread today...an isptcially fine value at this special price! 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