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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 14, 1957)
t 12 A. 'r.A A -if- $ Tsr 8& Vj ,,; til . 8. "-u .ii 'ru- . Aprleoi-Glazed Ham ,,?,. COOO FOR? FB(f ZING frozen longer than three to four weeks, ham may tend to become rancid. Set out a shallow roasting pan with a rack in it. Wipe with a damp clean cloth 1 10-lb. smoked whole ham Place ham fat side up on the rack. Insert roast-meat thermometer in center of thickest part of lean, being sure bulb does not rest on bone or in fat. Roast uncovered at 300F 2Vi hrs. (Or follow directions on wrapper.) Meanwhile, prepare a glaze by mixing together in a small bowl cup apricot am '4 cup honey 2 tablespoons lemon juice or cider vinegar Set aside. i Remove ham from oven when it has roasted 2V4 hrs. Cut away rind (if any), being careful not to cut off fat. Making diagonal cuts, score fat surface of ham in a diamond .pattern. Set out Whole cloves Insert a whole clove in the center of each diamond. Spread the glaze over the ham. Return to oven and continue roasting about 45 min., or until internal tempera ture of ham reaches 160F. (Total roast ing time will be about 3 hrs., allowing 18 to 20 min. per pound.) Remove ham from oven; remove ther mometer. Let ham stand 20 to 30 min. before serving; this allows meat to ab sorb its juices and become easier to carve. Garnish with parsley. Serve with Ruby Raisin Sauce. 16 to 20 servings Ruby Raisin Sauce Mix together in a small bowl and set aside 2 tablespoons white torn sirup 1 tablespoon cornstarch : i teaspoon dry mustard Put into the top of a double boiler 1 cup currant jelly Heat over low heat, stirring constantly, until melted. Remove from heat and add the corn-sirup mixture gradually, stir ring to blend thoroughly. Stirring . gently and constantly, bring mixture rapidly to boiling . over direct heat and cook 3 min. Add and mix in cup dark seedless raisins Place double-boiler top over simmering water; cover and cook about 12 min., stirring three or four times. Remove from heat and stir in 2 tablespoons lemon juice Serve hot, with roast ham. About 1V4 cups sauce erbe Jfor '(Easter It will be a real Springtime Easter this year, celebrated in the midst of April's burgeoning. Let your dinner menu team the traditional ham with delicious fresh vegetables, with a tempting salad in Spring green and gold, with dainty tarts in a flavorful new pastry. And Happy Easter to all ! iloUed-Oat Vetal Tart Shell To delight the children, fill tarts with a vanilla cream filling (prepared from a mix or from your favorite recipe) and top each with a nest of toasted shredded coconut and several jelly-bean eggs. Or use a lemon cream filling and top with swirls of whipped cream forced through a pastry bag and a No. 4 star tube; gar nish with grated lemon peel. Set out eight 3&-in. tart pans. Sift together into a bowl 1 Vs cups silted flour teaspoon salt Mix in Vs cup uncooked rolled oats Cut in with pastry blender or two knives until pieces are the size of small peas cup lard, hydrogenated vegetable shortening, or all-purpose shortening Sprinkle over mixture, a teaspoon at a time, about 3 tablespoons cold water Mix lightly with a fork after each addi- . tion. Add only enough water to hold the pastry together. Work quickly and do not overhandle. Shape one half of the pastry at a time into a ball and flatten on a lightly floured surface. Roll pastry from center to edges into a sheet about Vs in. thick. With a knife or spatula, loosen pastry from surface when ever sticking occurs; lift and sprinkle flour underneath. Cut pastry into rounds, using a floured 2-in. round cutter. Fit 6 pastry rounds into each tart pan, around sides, with edges of rounds overlapping. Put one pastry round into the bottom of each pan. Press all overlapping edges gently to gether. Thoroughly prick bottom and sides of shells with a fork. Bake at 400F about 15 min., or until the crust is light golden brown. Cool on cooling racks; carefully remove cooled tart shells from pans. Eight 3-in. tart shells French Veatt Set out a 4-qt. saucepan having a tight fitting cover. To retain their delicate flavor, rinse and shell just before using, reserving one third of the tenderest pods 3 lbs. fresh peas Place the reserved pods on a square of cheesecloth and tie the corners securely together, forming a bag. Set peas and pea pods aside. Rinse, shake- off excess water, remove loose outer leaves, and cut out core of 1 small head lettuce Tear solid portion of head into pieces. Put about one half of the lettuce pieces into the saucepan; set remaining pieces aside. Cut off roots from 4 scalllons or green onions Trim green tops to 2- to 3-in. length and discard any bruised or wilted parts. Peel, rinse, and chop. Add the chopped scal lions, reserved peas, and pea pods to the saucepan with 3 tablespoons butter, cut in quarters 2 teaspoons sugar I 'i teaspoons salt ' 1 teaspoon Accent teaspoon pepper Cover with the remaining lettuce pieces. Cover the saucepan and cook over low heat about 20 to 25 min., or until the peas are tender. Remove from heat. Remove and discard the pea pods. Add to saucepan a mixture of ' 3 tablespoons butter, melted 2 tablespoons finely chopped parsley 2 tablespoons chopped chives Toss lightly to mix thoroughly. About 6 servings Family Weekly, April 14, 1957 - 'cAric contest: FAMILY WEEKLY announces a new CASH CONTEST' for your best original coke recipe created by you or your family). We will test and adjust ,6ntries, reviso them to our e tonal ttyle, and pay $ 10 for every on we publish . All recipes becow 3 tK property of FAMILY- WEEKLY; trt c. j of duplicates, first person t ml.rulr recipe will be the winner: Send your orig-..i inaf cake recipes NOW to Mclanie De Proft, co Family Weekly Cookbook, f Ib3 N; Michigan Ave., Chicago Put name and address On each entry! v " ' r
