?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 -
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