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lp the Easter Ham
With Tulip-Red Glaze
'A liX. V
; Giv your ham a beautiful
tulip-red glaze this Baiter Sun
day. Spoon the bright red glaze
ever whole ham, a hall ham,
a thick ham alice and let it
bubble the last tialf-hour be
fore serving.
' It the ham la pre-cooked, re
member the glaze needs only to
be heated. So a half-hour before
more
souflle
Souffles
Bring Ohs
And Ahs
Few' things Inspire
Ohs and Ahs than a
when brought to the table. So
use some of Spring's egg boun
ty like this. Many do not make
souffles because they are afraid
. they own't stand up well. Well,
Just follow these directions and
your souffles will, have only
praise. We give you a basic
cheese recipe with variations to
last you a month or so without
repeating.
Cheese Souffle
' 4 tablespoons butter or
margarine
4 tablespoons flour
' 1 cup milk
Vi pound sharp cheese,
chopped . f
4 eggs, separated
i teaspoon salt
Vt teaspoon dry mustard
Vt teaspoon pepper
I Melt butter, add flour, blend
well and cook over low heat
until bubbly. Add cold milk all
at onoe and cook stirring con
stantly until thickened through
: out. Add cheese to white sauce
and stir until melted and well
blended.
Add mustard, pepper and
sauce to yolks beating constant
ly. Add salt to egg whites and
beat until shiny and whites
leave peaks that fold over when
tester is withdrawn. Pour yolk
cheese mixture gradually over
gg whites, folding at the same
time.. - :.....?,,..
Pour Into an ungreased 1
quart casserole. Circle mixture
With a spoon about 1 inch from
tide of casserole and about 1
inch deep. Set in pan of hot
water and bake in a slow oven,
123 degrees, until puffy, deli
cately browned and a knife in
serted in center, comes out
clean. Takes an hour to Hi
hours so don't rush it. And of
course serve promptly. Four
servings.
ouffle Variations
Chicken, turkey, salmon or
tuna souffle. Omit cheese. Stir
1 cup finely chopped cooked
meat and 1 tablespoon minced
onion into yolks, before com
bining with hot sauce, Increase
seasonings aa needed with salt
and add grated rind of 1 lemon
and 1 tablespoon lemon Juice
with tuna or salmon. Serve
plain or with gravy or mush
room sauce.
Spinach or carrot souffle
Omit cheese. Stir 1 cup finely
chopped raw spinach or grated
raw carrot and 1 tablespoon
chopped onion into yolks before
combining with hot sauce. In.
crease salt to I V4 teaspoons.
Cheese, -parsley or tomato sauce
la a good accompaniment,
taking the ham from the oven,
spoon this ruby red topping
over for a good heating.
. There are several wonderful
cranberry toppings to spoon
over the Easter ham. Here's one
that we know you'll like. . ,
Tulip-Tims Cranberry Glass
(for 8 to 10 pound ham)
1 smoked ham (8 to 10 lbs.)
2 dozen long-stemmed cloves
1 pound esn Jellied cranber
ry sauce
Vt cup brown sugar
Bake ham according to man
ufacturer's directions. One-half
hour before end of baking time.
remove from oven. Score fat
with sharp knife, stud with
cloves, return to baking pan.
(Fat that has collected on bot-
ton of pan should be poured
off). ,
Crush cranberry sauce with
fork. Combine with brown sug
ar. Spoon over ham. Bake Vt
hour longer, batting occasional
ly. ..
Note: Use half of the recipe
above to glaze a half ham or
a thick ham slice!
Serve Springtime Cranberry
Salads with either turkey or
ham at Easter-time. Make one
of these salads for your Easter
dinner. ...
Springtime Cranberry Salads
1 envelope unflavored gela
tine. Vt cup cold water ' '.
1 pound can whole or jellied
cranberry sauce ,
1 cup crushed pineapple -'
(drained)
teaspoon peppermint ex
tract. ' i : v..
If jellied cranberry sauce Is
used, crush with s fork. Place
gelatine in custard cur,. Add
cold water and let stand 3 min
utes. Place custard cup in pan
of boiling water until gelatine
dissolves. Add to cranberry
sauce and mix well. Stir crush
ed pineapple and peppermint
extract into cranberry gelatine
mixture, spoon into individual
salad molds and chill in refrig
erator until firm. Makes 6 salad
molds. '.
Cranberry Waldorf Salad
1 pound can jellied cranber
ry sauce, crushed
1 envelope unflavored gela
... tine . .
S tablespoons cold water :
, 2 tablespoons lemon juice
1 cup gingerale : .. .
i cup unpeeled apple, diced
cup diced celery
Vt cup chopped nut meats
Crush cranberry sauce with a
fork. Soften gelatine In cold
water; place cup with gelatine
in. pan of boiling water and
heat until gelatine is dissolved.
Stir into crushed cranberry
sauce. Cool slightly. Add lemon
juice and ginger ale and mix
we'll. Chill in refrigerator until
mixture begins to congeal. Fold
in apple, celery, and nut meats.
Turn into six individual molds
and chill until firm. Unmold
and serve on lettuce. Serve with
mayonnaise. .,
try MMUSC New Kind ofPuddir
u Gam Move to ox!
jvtrmewmMtuct 3
Instant Pudding
Pointers Given on
Buying Easter Hams
Ham Is first choice with
many families for Easter din
per. If you're nlanninc a tra-
I ditlonal dinner for Easter, here
are a few pointers on buying
snd cooking hsm.
There are several different
kinds of ham on the market.
It's Important to know which
type you re buying so that you
can accurately figure cooking
time. (
Hams marked cobk-before-eating
must be completely
cooked before serving.
Ready-to-eat hams 1 require
somewhat less cooking time.
Hams marked cooked or fully
cooked may be served without
further cooking or simply
heated (10 minutes per pound.)
Uncooked hams (cook-be-
fore-eating type) require 18 to
20 minutes per pound, half
hams 22 to 25 minutes per
pound. Use a 838 F, oven for
any kind of ham.
Easy Lemon
Meringue
Pie Liked
Tomato-Dill Noodles
For Low Salt Diet
If you're on a restricted low
salt diet we can sympathize
with you and appreciate your
cooking problem. We admit
that noodles cooked without
aslt sre flat snd tasteless but
here's a way of cooking them
without salt that gives them
plenty of fjavor. We cooked
them in half unsalted canned
tomato juice and water, and
added accents of dill seed and
black pepper. The tomato
juice gives them a pretty color
too.
Tomato-Dill Noodles ,
iVt cups unsalted canned to
mato juice ,
IVt cups water
Vt teaspoon dill seed
Generous dash black pepper
IVt cups noodles
Combine tomato juice, water
dill seed and pepper, and heat
to boiling. Add noodles snd
cook slowly 10 to IS minutes,
or until noodles are tender.
Serves 2 or 8.
Cabbage and
Cream Cheese
Once you've tried this, we
think you will fix it often.
Cook 8 cups shredded cabbage
(uncovered) In Vt Inch boil
ing salted water until crispyr
tender, about 8 to 7 minutes:
Stir in one 8-ounce package of
cream cheese until cheese is
melted. Add dash of pepper
and V teaspoon celery seed.
Serve hot. Makes four servings.
Easy Lemon Meringue Pie Is
prepared by a new quick and
foolproof method.- No more
lumpy or too thin filling whan
made this way. Making the
meringue with a little filling
folded in for flavor also gives
it s delicious soft smooth tex
ture that is distinctive.
Easy Lemon Meringue Pis
Sift flour before messurtng.
Use level measurements for all
ingredients.
In s small bowl, blend with
a rotary beater until smooth
Vt cup sugar
Vt cup cornstarch
Vk teaspoon salt
2 egg yolks, unbeaten ' '
Mi cup strained lemon juice
1 teaspoon grated lemon rind
In a medium-size saucepan
bring to a boll
1 Vt cups water
4 cup sugar
'8 tablespoons butter or mar
garine Slowly stir egg yolk mixture
Into the boiling liquid. Bring
again to a boll and cook 2 or 3
minutes longer, stirring con
stantly, until mixture is thick
ened and smooth. Remove from
heat and measure out Vt cup
filling to be used for meringue.
Pour remaining filling into
a baked 9-inch pie shell.
Let stand until filling is cool.
Just before serving spoon
Lemon Meringue In mounds
around edge of pie. Place un
der broiler until meringue is a
golden brown, about 1 minute.
Watch carefully so it does not
burn. It is best to serve this
pie within . an hour as this
type of meringue may "water"
slightly upon long standing. 6
servings. ...
Lemon Meringue
Beat to a moderately stiff
meringue
2 egg whites, beaten until
stifwith ,
H cup sugar
Few grains of salt
Carefully fold in the
Vt cup cooled lemon filling
Spoon meringue around edge
of cooled pie. ,
Pastry
Stir together In a mixing
bowl
Vt cups sifted enriched flour
1 teaspoon salt
Measure In same cup and
add all at once
cup (Vt Clip plus 2 table
spoons) salad oil
8 tablespoons cold milk
Stir with fork until pastry
clings together. Press into a
a ball, flatten slightly and
place between 2 sheets of wax
ed paper (12-inch squares).
Roll out' gently until pastry
circle reaches edges of paper.
Cheese Cake Topping
Next time you make a chesse
csks give it this beautiful top
ping. Arrange . well-drained
canned cling peach slices over
the entire top of the cake,
Soften 1 teaspoon plain gelatin
in H cup syrup from peaches
anai dissolve by setting over a
pan of hot water. Chill until
partially thickened. Spread
over the peaches and chill until
firm.
Peel off top paper, then pick
up pastry and bottom paper by
one cage (tney will cling to
gether). Place, paper-side up,
over a 9-lnch' pie pan. Then
loosen pastry at edges and
carefully peel off paper. Ease
pastry snugly Into place. Build
up a fluted edge and prick bot
tom and Side thoroughly with
table fork, Bake on lower
rack In a preheated very hot
oven ,478 F., for 8-10 minutes,
or until golden brown. - I
Oven-Beef Stew
Easy. Flavorful .
Oven cooked meals save fuel,
dishwashing and fuss. Next
tlms you make a meat stew,
try cooking it in the oven. The
last hour of baking, pop In
with it an oven-made dessert,
such as sn apple bstty.
Oven . Best Stew
1 pound beef stew meet
Sslt, pepper, flour
8 tablespoons lard
I medium onions, chopped
cups wster
csn condensed tomato soup
small bay leaf
whole cloves
stalk celery, sliced
4 carrots, sliced
8 medium potatoes, cut In
eighths
1 cup canned peas (8-oz.
can)
Cut meat into 1-inch cubes;
sprinkle with salt and pepper
and roll in flour. Melt lard In
a skillet and In it brown meat
thoroughly, Transfer meat, to a
quart casserole, ugnuy
14
1
1
8
1
brown onion In fat; add to
meat. Heat water with tomato
soup and pour over meat. Add
seasonings snd celery. Cover
snd bake In a 328 F. oven for
ltt hours. Add vegetables,
sprinkle with salt and pepper,
and mix well with meat. Cover
and continue baking for 45
minutes. 4 servings.
. "Flfll -that shaker with MbrtoifhenI
WHIN IT RAINS IT POURS"
iodized c plain .
Elmers
FOOD VALUES
J Jusf look al these Savings in Every Department . . .
More for your money always! ,
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Celery Hearts
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10-u,. r
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Round or T-Bone
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I MEAT BAKERY VEGETABLES LOCKER?
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