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Feeding the Family
By ZOLA VINCENT
Food Editor
Hot Cross Bunt
Traditional Easier Far
Hot breakfast breads and cof
fee cakes have long been enjoyed
at breakfast time. Perhaps the
most famous of all seasonal
breads is the Hot Cross bun with
a history that traces back to the
ancient Egyptians and Greeks
celebrating the spring solstice.
This fine custom of fancy "bun"
baking was early adopted in the
celebration of Holy Week and
has had special significance
through the centuries.
Todav. bakeshODS offer hot
rross buns during the entire
Lenten season with special em
phasis on Holy Week, keeping
interesting traditions alive and
giving meals special interest. En
joy them right now because
recipes will soon be put away
for another 46 weeks.
Piping hot! That's the way to
serve hot cross buns at their
tasty best. To serve the bake
shop variety very hot, without
melting the icing, arrange them
in a cold, uncovered skillet
Place over moderate heat on the
surface of the range for two min
utes or so. Avoid steam forming
. on the icing.
Easier Breakfast
For that special late and satis
fying breakfast enjoyed by most
families on Easter morn, we sug
gest first-of-the-season strawber
ries with fresh or canned pine
apple sticks, a platter of fluffy
scrambled eggs (with mushrooms
if you like) ringed with little
pig sausage and offered with
plenty of hot cross buns and pip
ing hot coffee for the grown-ups,
a pitcher of milk for the chil
dren. Truly, a meal to remem
ber.
Hot Cross Buns,
Spicy and Fragrant
These spicy buns, flecked
with tender currants and topped
with white crosses may be baked
ahead of time. If family boasts a
freezer, wrap buns in moisture
vapor proof, air-tight aluminum
foil. When breakfast hour comes,
just warm the buns in the oven
Recipe makes 31b dozen rolls.
2 packages yeast, compressed or
dry
V cup water ' (lukewarm for
compressed yeast, warm for
dry)
1 cup milk
Vz cup sugar
2 teaspoons salt
Ji cup shortening
2 eggs
5 cups sifted enriched flour
(about)
1 teaspoon cinnamon
J4 teaspoon allspice
; 1 cup currants "
' White icing
Soften yeast in water. Scald
; milk. Add sugar, salt and short-
ening. Cool to lukewarm.
Add flour to make a thick bat-
ter. Add softened yeast and eggs.
: Beat well. Add spices and
enough more flour to make a
! soft dough. Stir in currants.
Turn out on lightly floured
board or pastry cloth and knead
until smooth and satiny. Place
In greased bowl.
Cover and let rise in warm
place until doubled (about lVfc
, hours). When light, punch down.
Let rest 10 minutes. Divide
dough into pieces the size of a
walnut. Shape each piece into
ball. Place one-half inch apart
: in greased pans or inches
; apart on greased baking sheets.
Let rise until doubled (about
45 minutes). Bake in moderate
oven, 350 degrees, 20 to 25 min
utes. Make cross of white icing
on each roll.
White Icing I To one unbeaten
egg white, add 1 1-3 cups con
fectioners sugar gradually, beat
ing it in. Add one-fourth tea
spoon vanilla extract. Drop from
tip of spoon to form crosses on
rolls.
How to Cook Sausages
Pan-fried sausage links are
best cooked by placing links in
frying pan. Add about one
fourth cup water; cover and sim
mer five minutes. Don't boil and
don't prick the links with a fork
because this , lets the juices es
cape. Drain off water and pan
fry slowly. Turn with tongs to
brown. ,
Baked Sausage Links. Good
way for cooking pound at a
time. Spread links in shallow
pan. Don't pile up. Bake in hot
oven, 400 degrees, 20-30 minutes.
Turn with tongs to brown even
ly. Easter Ham Gets New-Way
Bake with Aluminum Foil
There's much conversation
wherever good cooks get to
gether at this season concerning
the relative merits of baking
ham in aluminum foil versus
traditional method ... so we
thought we'd get in on the con
versation. Many maintain that
aluminum foil method gives
extra flavor; like it because ham
can be fixed up the day before
and because baking time is
shorter.
Here's the way we're fixing
our Easter ham, having made a
trial run recently and found it
wonderfully good. Use any dry
wine or tarragon vinegar in the
seasoning and glazing.
Day Before Fix. If you like, do
the spice annointing and wrap
ping the day before and leave
the ham in its beauty-pack over
night or longer in a cool spot, 60
degrees or lower. When it goes
into the oven, ham will not need
watching or tending until taken
out for decorating.
Whole or Half Ham. Choose
ham of the "cook before eating"
type. This recipe calls for half
a ham. Double seasoning and
glazing amounts for whole ham.
Seasoning Mix. For half a ham
combine one-half cup brown
sugar, one - fourth teaspoon
ground cloves, one-half teaspoon
cinnamon, one teaspoon dry
mustard and sufficient sherry,
claret or other dry wine or tar
ragon vinegar to make a paste
To Wrap the Ham. Place ham
in center of large piece of heavy
duty aluminum foil. Spread
with seasoning mix, spreading
well over ham rubbing it in well
with back of a spoon. Pad sharp
bone ends with small folded
pieces of foil. Bring foil up over
top piece. We no longer recom
mend sealing edges tightly since
foil holds in moisture very well
without tight sealing. Under
neath foil should extend up
about three inches so juices will
not run into the pan.
To Bake. Foil baking, takes
less time. Place wrapped ham
in shallow pan and bake in mod
erately hot oven, 400 degrees,
allowing 16 minutes per pound
for whole ham, 18 minutes for
half ham.
To Glaze. Remove from oven
and fold back aluminum foil.
Lift out ham; pour melted fat
from foil. Spread foil out to form
liner for pan. Remove rind and
replace ham in foil-lined pan.
Score fat with sharp knife in
decorative pattern; press whole
cloves into fat. Spread thin
paste by mixing sufficient
brown sugar and dry wine or
tarragon vinegar to cover ham.
Return to oven for about 15 min
utes to brown and glaze. Baste
frequently.
Pacific Oysters Fried
Broiled or Scalloped
Pacific oysters are plentiful
and . moderately priced. Besides
being one of nature's most per
fect foods, they are easily di
gested, non-fattening yet contain
an abundance of minerals and
vitamins.
Fried. Roll oysters in crumbs
seasoned with salt and pepper.
Let stand for half hour and then
roll again in cornmeal. Fry in
deep fat until brown. Plenty of
lemon wedges.
Broiled. Drain oysters. Place
in buttered baking dish. Pour
over them a mixture of melted
butter, Worcestershire, paprika,
salt and pepper. Place under
broiler until oysters are plump.
Serve at once with lemon slices
and parsley on hot buttered
toast.
Scalloped. Place oysters in
layers in baking dish, alternating
with dry bread or cracker
crumbs and season to taste
When dish is filled add sufficient
milk to moisten. Cover with
crumbs and tablespoon of butter
in bits. Bake half an hour in hot
oven.
Peppermint Parfait
Appropriately colored spring
season frozen dessert relics on
finely crushed peppermint stick
candy. Bring one-fourth cup
sugar and one-fourth cup water
slowly to a boil. Boil rapidly un
til syrup spins a thread. Add
dash of salt to one egg white
and beat until stiff but not dry.
Pour hot syrup slowly into egg
white, beating constantly. Chill.
Whip two-third cup evaporated
milk that has been chilled very
cold (preferably in a refrigerator
tray). Whip milk very stiff. Fold
in egg white mixture and one-
EASTER BREAKFAST Many families make Easter breakfast a
very special occasion with fragrant spicy Hot Cross buns fresh
from the oven. Bakery-made or home-made, they're unsurpassed
for accompanying seasonal fruits, fluffy scrambled eggs and
plentiful little pig sausages like those shown in the accompany
ing photograph.
fourth cup finely crushed pep
permint stick candy. Pour at
once into freezing tray and
freeze. Makes one quart or six
to eight servings.
Spiced Fruit Relish
This different and delectable
relish is very good served hot
with any meat or poultry. Drain
fruit juice from large can fruit
cocktail into a saucepan. Add
one teaspoon powdered dry
mustard, one-eighth teaspoon
each ground cloves and cinna
mon and one tablespoon lemon
juice. Boil juice slowly until re
duced to half the amount; add
fruit and heat slowly. Serve hot
(MA (MM
nation m
THE DIFFERENT HOT
CEREAL NOW BETTER
THAN EVER!
TODAY'S IMPROVED
CARNATION
JNSTANT WHEAT!
Sale of Stock OKd
For New Company;
Plan to Buy Plant
Sale of stock in the newly-
formed Western Products Cor
poration has been approved by
the state corporation commis
sioner and the federal securities
and exchange commission, the
company announced today.
The firm, organized as an em
ployee-owned, cooperative type
company, plans to engage in the
woods products industry, and is
raising capital through the sale
of stock toward the purchase of
one or more veneer or other
woods products plants. Stock is
being sold only to those qualified
and willing to be employed by
the firm,' and the company dur
ing the past week, has been ac
cepting work qualification state
ments from those interested in
buying stock.
Carry Employment Rights
Two hundred 15-share units
of stock at $100 per share are
being offered, with each carry
ing employment rights. Details
on tile sale, including copies of
the stock offering circular, are
available at the company's tern
porary office at 1016 North
Riverside ave.
Officers of the firm, which
will have initial authorized cap
italization of $300,000, include
Jack E. Rbwbotham, president
and director; Paul E. Bodenham
er, vice-president and director,
and Everette Stokes, treasurer
and director, all of whom are
now employed by Medf ord
Veneer and Plywood Corp., and
Bernard A. Fetzer, secretary,
who is handling initial promo
tion of the concern.
and Easy
to Prepare!
!J9
Chowders
W THEM BOTH!
Springfield, Mass. (U.R)
The U.S. Army's first muskets
were manufactured at Spring
field Arsenal in 1795.
Thursday, April 1. 1955
MEDFORD (OREGON) MAIL TRIBUNE THREE
Uranium Fever in Western States Puts
Government Makers of Maos in Tizzv
M
Washington (U.R) The runs highest in western states ending June
uranium rush has government
map makers in a tizzy.
Any new map indicating areas
where there may be radioactive
mineral deposits becomes a best
seller overnight, and the map
makers are hard put to keep up
with the demand.
On Feb. 11 for example, the
U.S. Geological Survey an
nounced publication of a map of
the uranium, vanadium and cop
per deposits on the Colorado
Plateau, the regon which at
present is the major source of
uranium in the United States.
Officials ordered 10,000 of the
maps printed, figuring that
would be plenty.
But in less than three weeks
they had sold 7000 at 50 cents
each, and had to order another
15,000 printed.
Highest Fever in West
The uranium hunting fever
La Grande (U.R) Enroll
ment at Eastern Oregon College
of Education for the spring term
is 477, an 18.3 per cent increase
over last year's enrollment.
where most of the mineral has
been found.
But on Jan. 24, the survey
announced four maps showing
indications of "radioactive mate
rials" in South Carolina, Georgia
and Florida. Within two weeks
the survey sold 2400 of these
maps at 50 cents each.
Robert L. Moravets, an offi
cial of the map distributing ser
vice, said the survey runs out of
maps once in a while for short
periods of time, although gener
ally it is able to "keep up with
demand. "But it crowds things,"
he said. "We have to push less
urgent things aside for a time."
"There's a bigger demand for
uranium . maps than any gold'
rush ever experienced," he said.
Map Users Get Lost
There is no breakdown to
show how many maps have been
bought strictly for uranium pros
pecting. It(is estimated that in
the fiscal year ending June 30
nearly 3,000,000 maps of all
kinds will be distributed by the
geological survey. This compares
to 2,400,000 for the previous
year and 1,700,000 for the year
30, 1953.
geo-
Most . people who buy
logical maps also buy regular
topographical maps so they won't
get lost. Even so, the National
Park and Forest Rangers have
had p rescue a lot of lost uran
ium hunters.
, A lot of people who buy maps
don't know how to read them.
One uranium prospector brought
his map in to the. geological sur
vey to find out how to read it.
Then he asked "what does uran
ium look like when you find it.
and after I find it who do I sell
it to?"
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