OCR Text |
Show i . l ' y . ' Have Baked Ham for a Social Supper. (See recipes below.) Feeding Fifty If your club or church Is planning a community social dinner for a get-together or for the purpose of making money, you'll appreciate these tested recipes. The recipes are bound to be tempting to most people, which is an important consideration con-sideration for dinners of this type. You'll need to do careful planning for both purchasing and preparing, or perhaps you can have a committee com-mittee work out the donations so there will be more of a return on the dinner. Have your group choose an able LYNN CHAMBERS' MENU Roast Pork Shoulder j Sage. Stuffing : Candied Sweet Potatoes Relish Plate: Carrot Strips, Radishes, Pickles Bread Butter Plum Cobbler Beverage Recipe given. soned with one cup butter, salt and pepper. Heat thoroughly but be certain cer-tain not to overcook. 'Candied Sweet Potatoes. (Serves 50) 2 No. 10 cans or 8 No. 2 cans sweet potatoes 1 pound brown sugar 2 quarts bread crumbs 1 cup melted butter Place sweet potatoes in a baking pan. Combine remaining Ingredients and place over sweet potatoes. Bake in a moderate (350 degree) oven until heated through. Cole Slaw. (Serves SO) 1 pint mayonnaise) 1 pint sour cream 1 cup vinegar 1 teaspoon mustard 1 teaspoon celery seed 1 teaspoon salt Yi cop sugar 7 quarts (6 pounds) cabbage. shredded fine Blend the mayonnaise, sour cream and seasonings. Mix lightly with the cabbage. Apple Cranberry Sanoe Relish. (Serves SO) 3 oranges i No. 2 cans apple sauce S 1-pound cans cranberry sauce Grind oranges and combine with leader to insure a successful dinner. She should be thoroughly familiar with all the procedures of the menu, and should be able to divide and assign the work properly, as well as to iron out all sorts of details that come up. Tableware should be checked in advance so there will be enough to go around. The same goes for kitchen kitch-en equipment. Men as well as women will like the menu for this community supper sup-per as it is appetizing and well balanced. bal-anced. Baked Ham Buttered Green Beans or Peat Caadied Sweet Potatoes Cole Slaw Apple Cranberry Sauce Relish Rolls JeUy Batter Pineapple Chiffon Cheese Cake In addition to the items listed on the menu, you'll want to provide coffee, tea and milk as beverages. Here are the recipes for this dinner. din-ner. They are carefully planned to serve 50 people. Baked Ham. (Serves 50) 18 pound smoked ham 2 oups brown sugar 1 tablespoon vinegar 1 tablespoon prepared mustard 34 cup cloves Plaos ham (wrapped in heavy waxed paper or inside wrapper), fat alrip lin In An apple sauce. Chill for several hours. Cut up cranberry cran-berry sauce in cubes. Just before be-fore serving mix cranberry cubes with the apple sauce. 1 uncovered roast-1 roast-1 ing pan. Bake in ' a slow (350 de-. de-. gree) oven about ' 3 hours. About an hour before Pineapple Chiffon Cheese Cake. (Serves SO) S cups sugar S pints syrup from pineapple anu water 12 egg yolks I ounces (M cup) plain gelatin 3 No. 2H cans crushed pineapple 4 pounds (2 quarts) sieved cottage cheese cup grated lemon rind cup lemon juice 12 egg whites 1 teaspoon salt 1 quart heavy cream for whipping 3 quarts graham cracker crumbs or tweiback 1 pound butter, melted Combine two cups sugar and two cups syrup with slightly beaten egg yolks. Cook over hot water until smooth and thickened, stirring constantly. con-stantly. Soften gelatin in remaining syrup for five minutes. Add to hot mixture and stir until dissolved. Chill until the mixture starts to congeal; con-geal; add pineapple, cottage cheese, lemon rind and juice. Fold in stiffly beaten egg whites, salt and whipped cream. Combine crumbs with remaining re-maining sugar and butter. Line a pan with this mixtur?, saving about a third for the top. Pour in cheese mixture and top with remaining crumb mixture. Chill for several hours until firm. Heleaeed by WNU Features. the bam is done, remove from oven, lift off remaining skin and score fat surface. Mix brown sugar and mustard, mus-tard, add enough vinegar to make a paste. Spread paste over fat surface and stud with cloves. Return to oven and bake in a slow (325 degree) de-gree) oven for about 45 minutes to glaze the surface. Here are some other glazes which may be used. The amounts are sufficient suf-ficient to cover the surface of one ham: ORANGE GLAZE: Mix one cup brown sugar, juice and grated rind of one orange and spread over fat surface. Garnish with orange slices when serving. HONEY OB MOLASSES GLAZE: Use one cup honey or molasses and spread over ham; stud with cloves. Finish baking. SPICE GLAZE: Use one cup brown sugar and one cup juice from ipiced peaches, crabapples, ginger pears or pickled peaches. Garnish with the spiced fruit For the vegetable, green beans, you may use two No. 10 cans, sea- LYNN SAYS: Food Tips Add Interest to Menu Yfhcn you serve whitefish or hall- but, you'll find that cranberry sauce or jelly adds just the right note of tartness as well as color to the fish. Rice or noodle ring makes a nice platter when filled with leftover lam or chicken creamed with peas ind pimiento. When you serve vegetable loaf, pass along a sauce made of tomato toup and grated cheese. A nice easy dessert consists of tapioca mixed with crushed pineapple, pine-apple, served with soft boiled custard. cus-tard. Serve fish on a bed of watercress if you want it to look truly effective. The greens, of course, should be eaten. If the family doesn't take kindly to liver, parboil it, chop and mix with egg, bread crumbs, chiH sauce and seasonings. Make into patties and wrap In bacon. Bake in tomato sauce. |