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THE MIXING BOWL Some Interesting Week-End Foods For Traditional Easter Menu Hellow Homemakers! With the arrival of Easter, life seems to take a new radiance. Most people wise early Easter Sunday morning to boil hallow the commemoration of Christ's resurrection -- the begin- ning of a new life on earth, The occasion 'also marks a change in many things that affect our way of life -- food, clothes, home and com- munity activities. In our Mixing Bowl column we remind you of interesting week-end foods. The traditional Easter items are cooked eggs, hot cross buns and baked ham or lamb, but along with these sweet delicacies will be es- pecially appreciated for those who "gave up" sweets. Recently we have mailed requests for chocolate eclairs, rhubarb custard pie, ice cream topped with peppermint mal- low sauce and charlotte russe with pineapple. ; Glazed Ham To cook "ready-to-eat" half ham allow 14 mins. per pound at 325 degs. To cook "cook-before-eating" Half ham 22 mins. per pound at 325 egs. ' Half an hour before end of cook- ing remove ham from oven and score the fat. Spread ham with a half cup of whipped currant jelly to which 1 tbsp. horseradish has been added. Return to oven and continue cooking. Baste 2 or 3 times. Browned Potatoes Scald peeled potatoes then pat dry with paper toweling and place Soften gelatine in water 5 min- utes. Beat egg yolks slightly add maple syrup and salt and cook over ing water until slightly thick- ened. Add gelatine and stir until dissolved. Cool and add whipped cream, macaroons and nuts. Fold in beaten egg whites. Line a cas- serole with strips of plain cake and fill with maple mixture. Chill is electric refrigerator 3 hours. When firm, unmould and garnish with whipped cream and nuts. Easter Garnish: Chop almonds and add 2 or 3 drops of yellow coloring. Stir well. Let dry and top refrigerator cake or iced cakes, TH UESTION BOY Mrs. C. W. asks: For cookie re using maple sugar. swer: Maple Cookies % cup shortening 1 cup crushed maple sugar 2 eggs, beaten tsp. lemon extract milk 1 thsp. 2% cups sifted flour ¥% tsp. salt 2% tsps. baking powder Cream shortening and add crush- ed maple sugar. Add eggs, lemon, | ji milk and part of the four which has | been sifted with salt and baking | powder. Beat well and add remain- ing flour. Chill. Drop by spoonfuls on cookie sheet. Flatten with fork. Sprinkle with maple sugar. Bake in electric oven of 350 degs. for 1 minutes. dough in half and roll between sheets of wax paper, or on lightly floured board. Anne Allan invites you to write to her care of this paper. Send in your suggestions on homemaking problems and watch' this column for replies. Easter Eggs Wear Fancy Dress Give the children's Easter eggs a new look this year, by using odds and ends of ribbon, flowers, lace doilies and candy rosettes trim them. For instance. to make a Peter Cottontail egg, cut pink paper ears and shredded fibre ribbon whisk- ers. Attach with. glue and cello- phane. Paint on his eyes and nose For an Easter bonnet lady, cut paper eyes and mouth. Stick on egg. Paint lashes and a nose. Make a hat from artificial posies. Wreath an egg with candy ros- ettes centered on lace medallions THE DAILY TIMES-GAZETTE, Thursday, April 2, 1953 § cut from paper doily and glued to]eat your handiwork later on, hard. satin ribbon, cooked eggs are edible for only And remember, if you like tol24 hours unless refrigerated. ALL YOUR LAUNDRY WASHED and IRONED BUDGET BUNDLE~--Five pounds for 99¢ . . . 20¢ for each additional pound. Everything completely washed and ironed, including men's shirts. Pick-up and delivery included. Our famous REVITALIZED DRY CLEANING gives you the "cleanest" dry cleaning you can get! Even old clothes get a new lease on life they're REVITALIZEDI REVITALIZED DRY CLEANING Note: If it is not possible to grate | * or crush maple sugarr use 1] cup brown sugar and % tsp. | maple flavoring. 4 Mrs. G. L. asks: For the new! in an inch of bacon or beef drip- ping. Roast in oven at same temp- erature as ham for 1% hours, Creamed Onions Boil whole skinned onions for 25 LET HAM SHINE ON YOUR EASTER DINNER TABLE Let ham shine witha gleam- ing glaze of mustard, brown sugar, flour and vinegar. This " ham, prepared in the kitchens | of the Consumer Section,' Can- ada Department of Agriculture, looks gay studded " with whole cloves, garnished with springs of parsley, and surrounded with peach halves filled with colorful elly. | FEAST DAY FAVORITE... Proud Monarch of the Easter Table § A ] : N46 On any Saturday shopping trip one of the most important stops is at the butcher's. It will pay to study the supplies and prices in his cases for then you will know which meat and which cut to buy. The home economists of the Con- sumer Section, Canada Department ~of Agriculture, have been shopping ~early, not for Christmas, but for Easter. For several weeks they have been visiting butcher shaqps, looking at all the types of hams on the market and buying some of ch to use in their cooking tests. the home economists refer to ham, they mean, of course, a smok- ed leg of pork which is a real ham, 3) a picnic shoulder or a cottage = Modern hams are easy to cook many wrappers give the direc- ns. The home economists have found that there are two main types of ham on the market, the rtially cooked, tenderized ham the ready-to-serve ham. To deérize ham sold today is given mild cure and is smoked to a er temperature than used to be the case. For this reason it does ot require soaking or parboiling ore baking. Bake ham slowly an uncovered pan in a moder- tely slow oven, 325 degs. F. In|ta fi there is no water added dilute the flavor and draw out the juice. If a meat thermometer is used the ham is cooked when it registers 170 degs. F. A whole ham, with bone in, weighing 12 to 15 pounds, takes about 25 minutes to the pound to bake; for a half ham or a boneless ham allow 30 to 40 minutes to the pound. DRESSING-UP YOUR EASTER HAM In the cooking tests which the home economists of the Consumer Section, Canada Department of Agriculture carried on, they tried a different glaze on each ham. What a variety of colors and fla- vors! What an array of gleaming hams, almost as perky as new spring chapeaux! One of the most attractive glazes, and one that adds good flavor too, is made by simply covering the ham with a red cur- rant or tart apple jelly. Another suggestion from the home econo- mists is to baste the ham with apple juice or maple syrup, the fin- ished flavor is very, very good. Then there is the paste type glaze. The old standby made with brown sugar, mustard, flour and vinegar is a favorite with most everyone. To make the glaze, for a half ham combine 1 cup brown sugar with 2 teaspoons dry mus- rd, 3 tablespoons flour and moisten with 3 tablespoons vine- gar. To give the ham a really Is Glazed Baked Ham on Bed of Peaches shiny surface baste it occasionally with the fat in the pan while it is glazing in a hot oven 425 degs. F. This will take about 15 minutes. There are very intriguing gar- nishes for ham such as broiled peach halves. Place a dab of green or red jelly in the centre of each half and arrange them around the platter of ham -- they look most attractive, Broiled tomatoes, onion rings or apple slices also add color- ful eye appeal to the Easter 'piece de resistance". Raw vegetables slices shaped into daisies or lilies are interesting to make 'and dif- ferent to serve. 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