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WEDN ESDAY, MA RCH 24, Mixing Bowl Hello Homemakers! Easter | brings a joyousness made even | more vivid by the Ontario climate. | Grandmother used to say, "I feel the smell of spring in the breeze and of ham in the steam." It is true that our Eastertime sharpens the sense. We look forward to the enjoyment of nature's reawak- ening. At Easter we like to keep our food preparations in tune with the times--attractive, new and spring- Hke. That is one thing about the traditional Baked Ham--it is won- derful hot or cold. Other sugges- tions are Meat Loaf, Roast Veal or Roast Chicken. As for accom- paniments, you can use your ima- ination since something artistic 8 expected for this occasion. Tinted green pears are easily coloured in simmering green syrup; or prepare thick apple slices in the same way. Pineapple slices cooked with the ham improve both its flavour and appearance, but you can use pineapple jelly powders to make a delicate garnish on cold ham. We should mention lime jelly for Roast Veal or chopped hard cooked eggs with parsley. Any homemade preserved jellies go well with cold meats. If the 'Meat Loaf is spiced, use something bland such as plums or mild onion slices steeped in hot pickle juice. The entree w if be sure to please if the homemaker cooks with skill and sets her table with care. Good food, good friends, good cheer, make entertaining a real joy -- come Easter. BUYING - TENDER HAMS 1. Because the length of time needed to cook a ham depends on its kind, be sure you know what you are buying. Ask the butcher to show you the wrapper--for the wrapper of tenderized hams clear- ly states what brand it is and whether it is smoked, cured, or cooked. 2. If the ham has no wrapper or identification on the meat itself, we suggest you treat it like the old- fashioned kind, soaking it and then simmering it until tender before glazing and baking. 3. Tender, cured hams vary from 8 to 18 lbs. For a family of 6, a whole ham of 8 to 10 lbs. is a good buy. Plan to bake it whole for use at several meals. For a family of 2 two slices of ham can || be broiled. However, 4 people may like to see half a ham or a shank end of 6 lbs, and there will be ham left over for 2 or 8 meals. The shank end because of the percentage of bone, usually sells for less than the butt end. If you are buying a ham for a buf- fet supper, it's helpful to know | that a 10 to 12 1b. ham will serve 20 to 24 persons. COOKING HAM Method 1 Leave ham in cellophane paper. | Wipe off and place in a preheated electric oven at 326 degrees accord- ing to time table. Forty-five mi- nutes before baking time is up, re- move ham from oven. Slice off the rind with a sharp knife and score the fat into diamond shaped pieces. Stick % cup whole cloves into top, then spread on a mixture of 1 cup brown sugar and 2 tbsps. dry mus- tard. Return to oven until meat thermometer reads 155 degrees or about 45 mins. For 5 to 8 1bs. ham allow 25 mins. r 1b. For 8 to 10 lbs. ham allow | 3 mins. per lb. For 10 to12 lbs | ham allow 20 mins. per lb. For 15 te 18 lbs. ham allow 16 mins. r 1b. ethed 2 f Use a 10 1b. whole smoked ham and cover with boiling water; bring to boiling point, lower heat to sim- | mering, cook 3% hours. Tenderized hams may cook in one-third of the time. Trim off the rind, add glaze and place in preheated oven for 15 mins. at 350 degs. Baste 2 or 3 times. Honey Glaze--Stir 1 tsp. pastry | spice into 1 cup honey. Orange Glaze--Combine 1 cup | brown sugar with 1 tbsp. orange | rind and * cup orange juice. Virginia Glaze--Combine 1 cup | white sugar, 1 tsp. dry mustard and L cup piveapple Jusce. Ld T AKE A Tip | | | 1. There are more servings per 1b. cut from cold cooked ham, 2. If you want to reheat ham, | allow about 14 mins. per lb. in pre- heated electric oven at 325 degrees. 3. Serve Sauted Apple Rings and crisp turnip sticks with ham. * 4. Baked Potatoes and Stuffed Onions make a tasty main course with ham. 5. An attractive lime jelly mould with grated carrot in it looks fes- tive and fresh. 6. Suggestions for dessert: Span- ish Cream with peaches; Graham Cracker Pie; Marshmallow De- light; Fruit-Rice Pudding; Spiced Rhubarb. LEE THE QUESTION BOX Miss B. A. asks: Ingredients for the Banana Gingersnap dessert published 3 years ago. Answer: Gingersnap Cream, 1 cup whipping cream, 2 tbsps. fine sugar, few grains salt 3 ba- nanas. Whip cream slightly stiff. Add sugar and salt. Press bananas through sieve; add lemon juice. Fold into cream and crumbs. Put in freezing tray to chill. Serves 5. * Pb 'Anne Allan invites you to write to her c/o this paper. Send in- your suggestions on homemaking problems and watch this column for replies. 1948 THE DAILY TIMES- CAZETTE PAGE SEVEN 2%, 5.00) Face Powder - valve 1.00 Lipstick - valve *.35 valve *1. 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