Show Menus That Mean Health 8 Br ar ANNETTE ANTHONY Dinner Tomato Juice Cocktail M Baked Ibm Ham St F 1 M St 1 3 a Mashed Sweet Potatoes St at F P I. I M S Spiced Apricots Creamed Onions S 5 M it P Biscuits nutter St F M t P Fresh Fruh ble Salad M 14 C Sprint Dessert St F M r l' S 8 Coffee Coffeo Baked ked Ham am Ten pound d ham 3 cups water 2 1 cup orange juice 2 1 cup pineapple juice 3 1 cup lemon juice 24 whole cloves 1 2 11 2 1 cups dark brown sugar 1 teaspoon dry mustard Scrub ham well Place in roaster add water and cover Bake 3 hours in slow oven Baste every 20 minutes Remove ham from oven cut off oft rind Arrange ham in ira roaster fat tat side up Insert cloves clove in fat tat add fruit juices Cover and bake one hour in moderately moderately slow oven Baste every 20 minutes Remove roaster from rom oven spread rest of Ingredients over top of at ham Bake 40 minutes basting every 20 minutes Spiced Apricots Three cups apricots 2 11 1 2 1 cups sugar 2 cups water 4 1 cup cinnamon cinna mon bark 4 1 cup whole cloves 2 tablespoons lemon juice Boil sugar water and spices 4 min mm- utes ules Add rest of ot Ingredients and simmer rimmer 20 minutes s. Serve warm or chilled If dried apri apricots are used wash well cover by 3 Inches with water let iet soak 3 hours bours and then simmer 45 minutes in water in which soaked The water in which apricots ts arc are cooked can be substituted In whole or Dr part for tor water called for tor in recipe Spring Sprin- Dessert Eight individual sponge cakes 1 I quart orange sherbet sherb t. t 1 cup whipped cream 4 tablespoons sugar 1 teaspoon tea tea- spoon poon vanilla 12 2 cup coconut Remove centers from cakes stuff with sherbet and arrange on se serving servo ing plates Mix rest of ot ingredients md and spread over tops Serve immedi with forks |