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Show Corned Beef Gets The Irish Vote hif MARTHA LOGAN I 1 'Tis not a four-leaf, but a three-leaf clover that symbolizes the luck j of the Irish. And it's a rosy, tantalizing bit o'corned beef brisket that 1 commemorates St. Patrick's Day at mealtime. J Share the Irish tradition in your own home by serving corned beef at supper. Just right for small families are the two- to five-pound pieces j of corned beef you'll find in transparent, flavortite packages. Five to ! sixteen pound briskets are also available, if it's a gathering of the whole clan you're planning. For a fancy St. Patrick's Day touch, glaze the meat with brown i sugar and mustard in a hot oven (400 F.) before serving. Tomato cups . filled with horseradish-spiked cottage cheese will give a bright finish to the meat platter. COOKING DIRECTIONS To cook Swift's Premium Corned Beef Brisket, place it in a deep kettle and cover it with water. If desired, add 2 cloves of garlic, a bayleaf and 1 onion, sliced. Cover. Heat. When water boils, reduce heat so water simmers. sim-mers. Simmer 1 hour per pound or until brisket is Jork-tender. Serve hot or cold. To glaze a cooked corned beef brisket, remove it from the broth and place it on a rack in a shallow pan. Cut the fat covering of the brisket into diamond shapes. Spread lightly with prepared mustard. Sprinkle with sifted brown sugar. Stick a whole clove into the center of each diamond. Bake in a hot oven (400 F.) about 20 minutes to melt the sugar and glaze the surface of the brisket. , |