The Daily Alaska empire Newspaper, March 25, 1932, Page 6

=l 4 for EASTER DINNER ROAST HAM FOR EASTER and cook until smooth. If the pan The following directions for |drippings are strong in flavor, add cooking @ ham are given more water, and flour in propor- by the bureau of home economics: |tion. Cook half cupful of Wipe the ham with a damp cloth and leave the rind on. The ham will cook more quickly and s less when the rind is not Sprinkle the surface of t with salt and pepper and rub with es chopped quantity of the fat gravy. STUFFED LAMB SHOULDER flour. e the ham, rim.i side up, Many peonle % the meat of on a rack in an open roasting pan, |, *gioder of lamb is just as Without “‘“", Make 8 ““’f” In-1 tender and quit delicious in fla- P Guoush e, 110d. YR vor as the leg or any other part. sharp knife or steel skewer, cut The shoulder is not so easy to carve as the leg, owing to the irregular shape and central position of the shoulder blade. This difficulty about |carving is easily met, saysthebu- reau of economics. Select a shoul- der of lamb weighing from 3 to 4 pounds. Have the butcher remove all the bones, as w as the fell, short gashes around it with scissors and insert a rcast-eat thermometer | through the opening so that its by reaches the center of the fleshiest portion of the ham. Place the pan containing the ham in a hot oven (480 degrees Fahren- heit) and sear for about 20 min- r“tu:«l‘w:d id ».L:‘n‘i’;‘n,m,;,‘:,d;?:}; or outer papery covering of skin, 300, tesroes to 335 dogrees, | The bones may be saved for making s soatises gy kg " |soup. The. shoulder may then be and continue until the roast meat stuffed, an ither le: a rolled Gibittkasiar 15 3ik ‘hath regiswrs‘ uffed, and either left flat or rolled, |and the pocket holds twice asmuch 162 degrees. Between 25 and 30 'oupriny “mither of these complete- mimutes per pound will probably ..o stusfed shoulders can be o requnjed .‘:he". ;hesgoovern. l{'x(‘;‘;‘mr\ ight through in attrac- :?;trm:;d “é; r::f Ee L‘}:: r:ea‘i“‘u lices of part meaf and part ¥ | stuffing. during the roasting. When the ham is done remove it the meat with a damp clot the inside of and pepper, lightly, and Rub 52 To remove through it the rind |g on the break fieshy side at the hook, theh turn |a the ham over and lift the rind off | in one piece. With a sharp knif: score the fat covering in squar Stick long-stemmed cloves into the easily ed pe e outside. If the only a very thin fat ng, lay severalstripsof bacon over the top. Place the roast on a k in an open pan without wa- r. Sear for 30 minutes in a hot pper intersections and sprinkle with| brown sugar over the fat surface.|oyen (480 degrees Return to a moderately hot oven |paoon is laid over (375 degrees Fahrenheit) to brown en the time of searing so as to| ever the top. Serve hot or cold. |ayoid overbrowning. Reduce the | temperature of the oven to :1001 | degrees Fahrenheit, and cook the | at this temperature until Fahrenheit). If THERMOMETER USEFUL IN ROASTING HAM 'As in cooking other roast meats the use of a thermometer when Tequired to cook a medium-sized roasting a fresh ham removes me‘ uffed shoulder at these oven tem- guesswork. This is particularly im- | peratures. Serve hot with brown portant in the case of pork, whxcl\‘grn\ THE DAI LY ALASKA EMPIRE, FRIDAY, MARCH 25, 1932. l'l’; cupfuls finely cut watereress, leaves and stems blespoons butter chopped celery tablesp Y fuls chopped onion f butter in a skillet and add the onion and cel- ery. Cook 2 minutes and add the mint leaves or the finely cut cress and the other seasonings. Push this ture to one side of the skillec and in the empty part melt the re- maining butter and stir in the bread crumbs, When they have absorbed the butter, mix all the ingredients together. When using watercress ow the liquid which cooks out to evaporate before the buttered bread crumbs are added. Hot Cross Buns in History Hot cross buns, the eating of which is one of the ceremonies of Good Friday, were first baked as part of the spring festival for the goddess Eostre, whose pagan name has clung to the season, The heathen cakes have never been dropped from the regular routine of the feasting, either. Dozens of early clergy tried to stop the more or less ceremonial indulgence in them. They prohibited them. But nothing ' happened about it. So they had them marked with the, cross and took them over. The delights of children, most grown-ups—eating kindling bonfire actua two oldest methods of ce'.cbxfl\t\x);; in the world. They go back to the time that the regular set of ‘gods and goddesses were just in the process of being established. Most every group seems to have started off with a sun-god who was wor- shiped by fires and lights and with a kind of goodness of plenty or earth deity, = queen of Heaven. This last lady was worshiped with cakes i nold China, in ancient Mexico, in eanly Britain and in northern Europe. — e Put a finger in the rising bread dough. If the space fills, let the dough stand a while longer. If the hole remains, the rising is com- plete. should always be served well-done. Mint or Watercress Stuffing Thorough cooking is necessary, be-|3 cupfuls fine, dry bread crumbs cause pork sometimes contains the | cupful h mint leaves, or SHOP I trichina parasite, which, if not de stroyed, may cause illness. Since| this organism is killed when heat- ed to 137 degrees Fahrenheit, there is ample margin of safety when pork is cooked to the well-done stage, 182 degrees Fahrenheit. Savory Brown Gravy Remove excess fat from the pan drippings. Mix two tablespoonfuls of flour with the drippings ramain- | ing in the pan, add one and one-| haif- to two cupfuls of cold water "N i ‘What a tasty dessert for that Easter dinner—just the thing to make it the it shonld k2, Our jce cream, which is made {from pure rich cream, may be had in numerous pure fruit flavors. Sold in either bulk: or form. - « 25¢ca JUNEAU BEST TEA f o Have your forgotten to order your hot cross buns? If you have, just pick up the phone and give us your at once. We also have will appeal to the appetite. dozen Delicious, whelesome hot cross buns, flaky and ten- der, baked to a delicate PEERLESS BAKERY ‘REMEMBER THE NAME” Custom of g ‘Washington children were the first to play at rolling eggs, but there is mo chronicle which seis forth when and how the pastime came to be. The first reference to ling which has been found in the Evening Star of Bas- ter Monday, 1874, and that refer- ence is that the custom of rolling eggs at the capitol was then ar old one. When Washihgton was young the small, fenced park about the capitol was .the only one ir Washington improved ‘with tu trees and flowers. It was the habil school children to have an Baster c, and with their teachers and r baskets of lunch they would go to the Capitol Park. At the west front of the pitol were steep sodded terraces. In sitting at the top of these terraces and eating their lunches, of which dyed Easter eggs formed part, some child or ldren discovered that the colored eggs would roll down the terraces. In that way the custom started and became a part of the Faster festi- val in Washington. When the inci- dent of 1874 occured there were several thousand children rolling eggs down the sodded banks, Con- s in 1875, noting that because the Easter g-rolling it was grass on the terraces of hard to kee forbade the practice, but egg-roll- ing 1estivities were observed in 1876 and 1877 just the same. On Easter Monday, 1878, the children were turned away from the capitol grounds. The word passed from child to child, and the march to the White House was taken up. MILK—Borden’s, EGGS FRESH STANDARDS 4 dozen 93¢ CARROQTS—TURNIPS, clean, b, 5e DEL MONTE CORN—Yellow or White, No. 2 can . APRICOTS in Syrup, 2V can .._15¢ PURE LARD, 4 pounds NUT-OLA MARGERINE, 2 1bs....33c Garnation or any brand, dozen . RAINIER - 3large c;i;ls;$1.00 i They invaded the executive grounds and began rolling .eggs, and the ustom. survives. APPLES DELICIOUS ESCALLOPED WITH HOT PORK MEAL Here's something absolutely new o serve with .the pork or ham dinner escalloped apples. Of ourse everyone likes cinnamon ap- les with pork, but for a change why not try these? Theyre execp- tionally delicious. Use 4 cups sliced apples, 2 table- | poons flour, % cup sugar, % tea-| spoon salt, 1 teaspoon cinnamon, 1| tablespoon butter and 1% cups of water. Mix the apples, flour, sugar,salt, and cinnamon. Pour into a baking dish. Dot with butter and add the water, Cover and bake 30 minutes. | Remove the lid and bake 10 min- qbes to brown the top. | ———— | Are you always mislaying your pot holders, pencil and memo pad? Then you will enjoy owning one of the new oileloth wall holders espec- ially designed with several pockets for just such kitchen details. These may be had in various color com- binations to fit in with the kitchen color scheme. When you break one of George eggs into a pan—notice how firm it is. Neither the white nor the rich, yellow yolk spreads over the pan . . . proof that it's absolutely fresh. paring egg delicacies for E: to buy your eggs here . . . and heautifully white. & R, L 15¢ MALT every one large GEORGE BROTHERS “Purveyors to Particular People” PRUNES—French, 4 1bs. CRISCO; $-1b. €an .. Brothers’ that's In pre- be sure 4 ® o 1 4 1m | Oh, the joy of a fine cup of coffee. 5«; | day.. Make it with care. A Select it with equal care. '.1 H fine coffee exclusively. That’s the only things are ever made. R way fine i Wings [ ALASKAMEAT CO. QUALITY AND SERVICE TO YOUR LIKING g United Food Co. BPSENEC TSR Saturday-Monday SPECIALS EGGS CHICKENS "WE DELIVER CHICKENS FRESH DRESSED 69¢ Each "Bétween 3 and 4 pounds 'Slléd, Rifidless, AR Pound 250 = | SWANSDOWN CAKE FLOUR, 3 boxes . A CATSUP—Made of Ripe Toma- GRAHAMS and SODA CRACK- ERS, 2-Ib, box '€OFFEE HILL’S BLUE CAN 25 cents Meadowbrook Butter Austin Fresh Tamales PHONE 39 Deliveries—10:30, 2:30, 4:30 i e NG S - —— E Old Papers for sale at Empire Office CASH IS KING WA OO For Easter PHONE 403 BUTTER FRESH CREAMERY -2 pounds 55¢ PILLSBURY FLOUR—O the Best Wheat, 49-1b. sack . $1.75 --89%¢ PINEAPPLE—21/ cans, 2 cans .__35¢ SCHILLING’S SPICES—Most of 2 oz. can ...30¢ CITRUS WASHING POWDER, ke diRe bog= it ST 25¢ o CL()ROX—P,il%tq, 2 bi)@t.}gs = COFFEE = | M. J. B. or GOLD BAR" 35c¢ can, pound ,