Junior TREASURE Chest
EDITED BY RUTH DIXON
aster Bunny Buddies
By Garna Silke
Fold a strip of paper three inches wide by twelve inches long into four
equal parts, creasing back and forth accordion-style. Trace the rabbit
shape on the top square (facing the first fold) and cut around it, making
certain to cut through all the layers of paper at once but not to cut across
the parts of the figure that touch the borders of the square. Now unfold
the paper, and you will have made a group of Easter Bunny Buddies that
can stand up all by themselves! Draw faces on them with crayons, and
add real cotton tails if you like. A pair of bunnies with someone's name
written on it can be a cute place card for an Easter party.
I
Com A RocKetl
By Bea Kites
If you are invited to a costume party,
how about going as a rocket? Get a piece
of corrugated paper wide enough to reach
from your neck to your knees. Cut two
holes in it for your arms and have some
one tape the two ends together in the
back. Then, with a piece of corrugated
paper large enough to fit around your
head and shoulders, make a cone. Secure
the top together with tape and cut out
holes for your eyes, nose, and mouth.
An easy costume, but it will get cheers!
Frosted Buffet Ham
1 7- to 9-lb. canned ready-to-eat
ham
Ground cloves (about 1 tea
spoon) 1 sJ,-oz. can pineapple tidbits,
drained (reserve Vi cup sirup)
cup firmly packed brown sugar
2 teaspoons dry mustard
Green pepper strips
1. Put ham on a rack in a shallow
roasting pan. Pat surfaces with
ground cloves. Heat at temper
ature and time suggested.
2. Mix the brown sugar and dry
mustard. Stir in the reserved
pineapple sirup to form a smooth
paste. Reserve pineapple tidbits
for garnish.
3. Remove ham from oven 30 to
40 min. before time indicated for
heating thoroughly. Spread brown
sugar mixture evenly over ham.
Continue heating in oven.
4. Cool; chill 8 hrs. or overnight.
5. Spread cold ham completely with
Creamy Mustard Frosting for Ham
or Creamy Horse-radish Frosting.
Garnish with pineapple tidbits and
pepper strips to form flowers.
Serve cold. About 18 servings
Creamy Mustard Frosting
for Ham
1 tablespoon cold water
l'i teaspoons unflavored gelatin
1 Yi cups thick sour cream
3 tablespoons mayonnaise
1 tablespoon prepared English
mustard
1. Soften gelatin in cold water;
dissolve completely over hot wa
ter. Set aside to cool.
2. Blend together the last three
ingredients. Add dissolved gelatin
very gradually, stirring constant
ly until blended. Chill until mix
ture is of spreading consistency.
About J cups frosting
Creamy Horse-radish
Frosting
Follow recipe for Creamy Mustard
Frosting for Ham. Decrease water
to 2 teaspoons, gelatin to 1 tea
spoon, and sour cream to 1 cup. In
crease mayonnaise to V's cup. Omit
English mustard. Moisten tea
poon dry mustard with a few
drops water, then blend into sour
cream with cup drained pre
pared horse-radish.
Glazed Roast Ham
Place a 10-lb. whole smoked ham
on a rack in a shallow roasting
pan. Roast in a 300F oven about
2 hrs.; remove from oven. Cut off
rind (if any) and score fat in a
diagonal pattern. Spread with
Glaze; insert a whole clove in the
center of each diamond. Continue
roasting about 1 hr., or until in
ternal temperature reaches 160F.
About 20 servings
Glaze Mix 1 cup firmly packed
brown sugar, 1 tablespoon flour,
and 1 teaspoon dry mustard.
Blend in 2 tablespoons cider vin
egar to form a smooth paste.
Purple Plum Sauce
for Ham
1 1 -lb.. 1-oz. can purple plums,
drained and pitted (reserve 1
cup sirup)
1 teaspoon cornstarch
1 to 2 teaspoons cider vinegar
1 tablespoon finely chopped
chutney
1. Puree plums in a food mill or
electric blender.
2. Blend a small amount of the
plum sirup with the cornstarch
in a saucepan; stir in remaining
sirup and other ingredients. Bring
to boiling and boil 1 to 2 min.,
stirring constantly. Serve sauce
hot. 1 cups sauce
Roast Capon
Prepare a 6- to 7-lb. capon for
stuffing. Rub body and neck cav
ities with salt. Lightly fill cav
ities with Herb Stuffing; truss
bird, using skewers and cord.
Place, breast side up, on rack in
shallow pan. Brush skin with
melted fat and cover with a fat
moistened cheesecloth (moisten
cloth occasionally with fat during
roasting). Roast at 325F 2V2
hrs., or until roast-meat ther
mometer inserted in center of in
side thigh muscle registers 190F.
For easier carving allow capon
to stand about 20 min. Any extra
stuffing may be put into a greased,
covered baking dish and baked
during the last hour of roasting.
Herb Stuffing
Yz cop melted butter
1 teaspoons salt
Ya teaspoon black pepper
Vi teaspoon thyme
Ya teaspoon marjoram
Vt teaspoon rosemary
1 ' i qts. soft bread cubes
Yi cup milk
Vi cup chopped celery leaves
Vi cup chopped onion
Mix butter and next five ingredi
ents together. Lightly toss but
ter mixture with bread cubes;
mix in remaining ingredients.
Enough stuffing for a
6- to T-lb. capon or turkey
Family wkl. April 7. IM1