Show r Tribune-Telegra- 1 Cooking School to Open on March 22 m 7f r 1 -1-4 7 '4 1 ' ' V' i (1 r '- a k - : LE i - ?‘ 1 t ' t t 4 '''''" ''' i:' EtiiEr"''''' N 1 e sEA (r‘ A ) - ''' e "4" !(' ': l t ort ' 4 " : 4 I k ' ' 1 1 H I i 4 i ::' note: The Salt Editor's Lake Tribune begins w!4h this issuea series of articles on "Cooking the Niodern Way" The series 6 a prelude to Vile Salt Lake Tributte-Sall Lake Telegram "Food Festival School of Cookery" scheduled for March 22 23 24 and 25 at - Ham Roll Whets Appetites When Family's Tired of '' ''' ' It Al! Ticn Give This Dish a Whirl lintel !lab 4 A' !: its sunday Mtuirr I tT11111l t7t'!e this idea is that any Iiirtmer meat can be used as the basic ingtedient Beef elnii be set ed with tnushroom saueo veal with tomato ith liKobeque sauce and iamb sauce Of course we have our expert 'Miss :larilyn Wood to back us up on the Her exvalue of t h s recipe w it h he same in perience Mountain Fuel Stipply kitchen IS proof posve The in nu Marilyn suggested to go will the ham ton ri nds too Steamed strictly broccoli and a Jollied Ituit salad vete hy a stan lard c t h st ass berry v et' tnt bm it' 0 II e The lit teine frozen it in l he middle d all this wiincti muck they ate the essence if simonets to come tint? much of a treat that got to InaLe it last you ha 1iLe the home economist you cloim to be yiiu have tried to use that ham in anus ways so that it will set ve your dinner table all wee': You must know as we do that nothing can it !mile discooraging to a hot:mu:I:11:er than that ”what strain" look trtffil nit mbors of youI family Isl) ha fore you teach :hat ham hock istmie here is a recipe that will r lii ham in yotir :hat Hi hunily's gi aecs It is called a ham roll and e bcauy about high-ratin- lett-ove- ei natural for good eating a The you you nod what a ei ram tool a ha ith cheese sauce when served Mn Ward By L in tIOTHER A ft (J'zwrlei 1 Sift dor CUM I lotir t STItt 111 Y! a - ' L I I t A'4 CI - 1:4) 'N triisimon Cul in 4 Inblesolains of fat Combine and mid egg cup milk slightl Mutton and 4 Turn out on floured board times or until and ho outside looks smooth 5 out i inch thick in a sheet I 2x 10 6 Combinr and sweat" over the biscuit dough cup of ground cooked ham 2 table': tablespoons melted butte' spoons prelmred mustard 1 Roll up lengt h‘s isit like a Jelly roll and rut into SiiCeN inches thick K Flatten each slice down to 1 inch nod place rut side down 'r on a biscuit tray 9 13oke nod serve with cheese ' - Cheese Sauce 6 ttiblespoons of Remalet Your Kitchen tablespoons of flour teaspoons snit 3 clips of milk Stir and add cup of grated cheese STEEL K LICHENS IN COLOR Phone write or tome In tor noonlET This Sandwich Superb and Deolgning Service J Idaho Ocala' C S N BUTI NG CO milt So W Temple Ph 115 butter 5 Any Sire or Shape 1010110v? Vtah 1 taure PLAN NOW! FREE times 2 cups haisiog pow- 1 11 -1- 4 3 20-2- 5 — no1 i:tr toiimon 2 3 KITCHEN OF 104 I sandwich wort ern cm h rg is turkey Fa rub ich flu graI tin IkInke ft Shred urkey tom- Wich 'rUftst it end pour hot cheese snuee over d Sem hot Ii A stultrd or F prig cl paisA room 'Fite it prepared bY 1!fayette ball- Niio 110" have been Shepard home economist for the National Livestock and 'lent board is ho will conduct the 1949 cooking school The arrles will appear conseeutiyely tor the next 20 days in The Salt Lake Tribune on Sundays Mondays Wednesdays anti Fridays and in the Salt latke on Telegram anti Tuesdays Thursdays Sat urdays ' -5- t "'' t h ley makes the gernish ' 1r ': ' i ' or'---- ' - - ' -- ? Y': i' '" ': lifo)(401A44r 4 4 - -- '' 7' i'2 ''' ! - i 'Ei L '" V iiEs e i s :': - r ' ''Z" is - ' YE ''': "t: : '''s ' ' 4' such as this Saturday night meal hummed from ham shank pot of baked beans good limo n ram brl'ad—ill Ihe among recipes disetNsed at Tribune-T(11annual "Food Cestkal School of Cookery" Nlareh 22 throngh o T t 0 — You'll Like These Winner's ' ONE oiver bris too many NO kl h(re we tAes so mote o ''''‘Elii soup that fins boon dlinoi! awl heated with the chori (Ed meat Sin inide chopped gt NI onion using as touch ot :Le Co g oen as sliced boiled Pges i IlUTI a fiiw dily use Try !hem toil II (01 10011i art imIt)) loot mitit of :oat!' menu fi Stuffed Baked Potato Vienra Sausoses Chnese Noodles I st In itittn sol ofton as a With Fkhor is CW11(-Starad‘ iii at —Mrs Pat Fair 1'59 ave has a fa vni ii p ecipc in her potato-siria lion hot baked Split pot a? th a fork lengthwise Soap centers out adding hot mdk Iterit butter and saonings until light and fluffy l'ile lightly back into shell and put two Vienna sausages in he h mare center of each 'Fop potatoes Sprinkle wit h or rika American cht sc Then brovi n in grated crate oven iint il golden to n ne)(01'S ol whoa gliPOS Cld o PLg Chirest- - noidlos 2 6 2 Sh rit't bunctirs hard boilod rittts AN di StiLlp Ii II 1aroi of oqual INT w ordons ii h!tAr (')IIIS Soy saue I cop chovp-- If loao or pork Add noutliPs tu salted boiling and cook until tender and place in individual rilVer ' ii h he boul VI' drain tam I 1 ia 1 the meat is thoroughly cooked the fun begins when it's time to Or glaze the surface Remove the ham from the oven and turn the heat up high about 425 degrees Y Now skin the fat surface of the ham using a very sharp knife so that you don't spoil the appearance of the fat and cover the fat with any glaze you desire ps -e- - r- -s fi--1-- 4- -- Get TWO AlThink of it llts - the t e TWO r t: 't ' - ' m021451 1- ' SI- -' - PI ' Moolol 235 Floor Cleanor with triple life tovoleing hciish legelat Price ROYAL Hoed tleanot Modol 1570 fee about tho floor tioanini Ilia!' !Ho Itrothorolorlir Total Retail Volvo YOU - HIM fl- ) --4 1 j tit - t Model 157G DA11 255 )4"1---- t:zroak (Pi -- -- mqvt $23 $095 $2300 $7215 Eloaning Tools fastfood of the hand closelet you 'nee hoee the templets ROYAL De Welt Sot of Toots at the same tow pflat for the complete ells—only 49115 ACT QUICKLY '''''''''''' It' 4 - li 1 YOU SAVE ROYAL if 4:: Ac ag Niso11"— 2 444 c Ziv-- ' e toec0-- IA- 04te4 r''''t oorn I -- '71 t 11 of 61” !'4k !c1 S f PArNicEell YOU GET BOTH FOR ' '' -- -- -I vacuum cloanor value tho war' A tom- Otto tioaning outfit lot the pricto of the flot tloonor alene ' i f:glik - Azy 0atett lnt 'V 07 ) Just' CL E re I ' pt!-oi!- IltIt TIME IS LIMITED : cl:74! PA — - - riirt I rlii 'I CI 4I I EL:17CTEI C CO0 12S South State St rhone -- 329 a THE SALT ml40?-- ''''': :i ''' ie IF i s '''' t 6H ' ' e 1 s '' ir ' i ' r- The cushion is roasted just as the whole ham Place it taiside up (in a rack in an open lorsi ing pan inn cover no liquid) and roast at 300 deiThe term hake is grecs F sometirllf'! used in connection with ham but roasting is really the name of cookery method ued) Roast the cushion piece allo‘king about 25 minutes per pound PHI your baked beans you may prefor- a glaze that will Or blend such as molasses iou might try corn syrup hrney marmalade or tart jelly Each of course adds a different note to the ham shank Garnishes present a real opportunity for artistry Traditional cloves add a warmly satisfying appearance to ham thouyh it is questionable they Percontribute any flavor haps you'll want to toothpick in place a wreath made of a pineapple slice the center filled Or if it Is near with gumdrops the holidays holly or Christ trees can be made with bits of red and green candied Cheri itis Once the glaze is on and time garnish in place return the ham shenk in its pan to the hot oven and leave until the glate turns a golden brown usually about IS to 20 minutes And that's all there is to turning out perfect barn I ) :(siet''' : - IVHEN Roll of flour The remaimrp portion ohi: ch contliirl the shrink hone y be cooked with vegetables or cut from the bone for a horn leaf ri crtsserole dishes The cushion section is triangis lar ottiactive in appeorlinee and hns the same good flavor as the Vi hnnlmiliktsssiitt tiildb cut IWe y is co to glaze ft a This ham roll is easily made by using your leftover Sunday roast When set-- id o jilt cheese Kmiec it is an e -- ellent meal dish ) five and eight pounds The cushion section is separated by running the knife along the :'Av standlt)s - -- -- teen r li: ''' KE- 1 '' '''' ' -- half at the ham as the name implies is the end of the ham containing the shank bone Ilsuolly it weighs 101 4 4 s Eil ' 'Itti'''''' A r7"": " -- : PERFECT companion piece of favorite bal) beans The shank A 4 t 4 E51:? r4 !iic 01140 Ci'' s ' 1) r 0 '' it if r Es"' i tt I t tsE:s( 1 Herald Event and lots of at hcr foods nS well is baked ham The next time you serve ttry this combination baking the cushion section of the shank half of n ham Its easy to cook easy to glaze and garnish and especially easy to t? 44- ' r and brown bread 1 eir t'efir v s iE1 '' ' i N 1 ) 711) V -L: '4t - I 01 - -- t Iss r 1 0 ) - ' 1 ---- -r---r - i :" : "4-- Food Articles o'f0''s:'"wcv''Vtt'"'qro54r':'fobJo'Ototz'A'"VrgftYMttk''svojtwakoA LAKE TRIBUNE 2222:2 |