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Show ,u., v. jcrbe Jfor be a real Springtime Easter this year, celebrated It will m (Caster the midst of April's burgeoning. Let your dinner menu team the traditional ham with delicious fresh vegetables, with a tarts tempting salad in flavorful new pastry. And Happy Eastpr to all! in a Petal Tart Shell Rolled-Oa- t To delight the children, fill tarts with a vanilla cream tiling ( prepared from a mix or from your favorite recipe) and top each with a nest of toasted shredded n coconut and several 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; garnish with grated lemon peel. Set out eight 3 - in. tart pans. jelly-bea- Sift together into a bowl cups sifted flour teaspoon salt 1 'j Vi cup uncooked rolled oats Cut in with pastry blender or two knives until pieces are the size of small peas Vl cup lord, hydrogenoted vegetable shortening, or shortening Sprinkle over mixture, a teaspoon at a time, about 3 tablespoons cold water Mix lightly with a fork after each addi rirttt 4. la z rti -- Ham ing time will be about 3 hrs., allowing to 20 min. per pound.) fBlfl'NG oOOO 109 rozeii longer than three to four weeks, ham may tend to become rancid. Set out a shallow roasting pan with rack in it a Wipe with a damp clean cloth 1 lO-lsmoked whole ham Place ham fat side up on the rack. Insert roast-methermometer in center of thickest part of lean, being sure bulb does not rest on bone or in fat. Roast hrs. (Or follow uncovered at 30CTF directions on wrapper.) 18 Remove ham from oven; remove thermometer. Let ham stand 20 to 30 min. before serving; this allows meat to absorb its juices and become easier to carve. Garnish with parsley. Serve with Ruby 76 to 20 servings Raisin Sauce. b. at 1i Meanwhile, prepare a glaze by mixing together in a small bowl J4 cup apricot jam ' "P honey tobletpoons lemon juice or cider vinegor Set aside 2 hum from oven when it has roasted 2lz 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 Remove 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 temperature of ham reaches 160" F. (Total roast- 12 Family Werkly. April 14. 1357 Ruby Raisin Seurr in a small bowl and set Mix together aside 2 1 V) tablespoons white com sirup tablespoon cornstarch teaspoon dry mustard Put into the top of a double boiler cup currant jelly Heat over low heat, stirring constantly, until melted. Remove from heat and add p the mixture gradually, stirto blend thoroughly. ring Stirring gently and constantly, bring mixture rapidly to boiling over direct heat and cook 3 min. Add and mix in '4 cup dork seedless raisins Place double-boiltop over simmering water; cover and cook about 12 min. stirring three or four times. 1 corn-siru- er Remove from heat and stir in 2 tablespoons lemon juice Serve hot, with roast ham. About IV cups sauce 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 Vb in. tljick. 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 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 together. Thoroughly prick bottom and sides of shells with a fork. 2-- in. Mix in .4 f Spring green and gold, with dainty Bake at 400 F about 15 min., or until the crust is light golden brown. Cool on cooling racks; carefully remove cooled tart shells from pans. tart shells Eight 36-in. FremeH i'rtsn Set out a 4-- saucepan having a tight-fittin- g cover. discard any bruised or wilted parts. Peel, s, rinse, and chop. Add the chopped reserved peas, and pea pods to the saucepan with 3 tablespoons butter, cat in quarters 2 teaspoons sugar V) teaspoons salt 1 teaspoon Accent V4 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. scal-lion- 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 stallions or green onions Trim green tops to - to length and 2- n. 1 Add to saucepan a mixture of tablespoons butter, melted tablespoons finely chapped parsley tablespoons chopped chives Toss lightly to mix thoroughly. About 6 serving 3 2 2 |