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HomeMy WebLinkAboutThe Lucknow Sentinel, 1959-03-25, Page 8. • , • PAGE. MST' • • em•14.1pRip... ••••••!....m.,41491,1e ' ' • 70.4P../4‘.1.411.90; • ' ) • "r•;•,••. • • . , • bY - 1.9SElYIART Tali= .. • • ••••••• • °' • THEUCrQW.. I;UCKN ow, orma.R..ao von • J. WEDNESDAY, MARCH25,' 1959 • Daylight Saving 'time in that town from April 26th to Octo- ber 95th, and at the saxne time, refers the matter , to County Council, asking them to attempt to standardize the period of ob- servance. • gar and salt, add milk. Heat to .boilipg. 'cook until mixture be-. gins to thicken, staring Constant- ly'. Reanove from heat, cool slightly. Fold *egg . whites into Icooled mixture. , Add vanilla, chill. Yellow Part --- 2 'beaten, egg yolks, 2 cups nilk, 2 tbsp:' quick cooling tapioca, Y4 cup sugar, When we been to think of lneals at. Easter time we *just , naturally think (Wham arid eggs. Not necessarily. together, but • each of them featured in the Ea- • #ter• .. '._.1fegendr has at that ham'a criscovery icell a lucky' accident remly, Many years: ago. Some- , where, some time, the story goes, •threat of an invading trIbe Caused' , some to hide their trea, • si4ecl. supply of fresh' POrk by burying it in' the .sand near the • sea. 'The tides •came''' in. and the cool salt water seeped through • .the sand to bathe the pork in this - natural brine. When later the • meat was removed and hung by • the open fire to cook, the smoke brought further changes in 0,1- • our, aroma and flavour. One can miaglne' the celebration and re• - joicing at the, discovery of a new • flavour treat and a way to keep the pork from time of plenty for use ..when tdod. 'supplies. were scarce. • , , • The legend has it that this discoliery, came in theipring, of the year after a long cold Wiri.A. ' ter. •• So the feast day became a ;yearly, celebration • for ,-..,early spring,' (Et is .'known that the „Egyptians had learned , the sec- rets .of curing and smoking pork. Drawings on the- walls' of .the • pyramids show ' a slave present- Ing ham with great- fanfare to pinch salt, few • drops of vanilla. Mix .egg yolks With SrAE11,1 .owit of milk; add tapioca, sugar, salt, add remaining'. milk, Heat quick- ly' to boiling, stirring constantlY. Cool. Spoon white ' and yellow parts alternately into tall glas- ses. Top with nests of green co- conut, fill with candy Easter eggs. to • tint coconut, add enough Bit Inconsistell.t It. Seemi Southampton Council has set green, vegetable colouring to 1 tbsp. waterto, make the colour •you want Fill a pint jar half full of shredded coconut. Add the coloured • water. Cover and shake' jar till coconut isevenly tinted. Spread on paper towel- ling to dry. • . • Something to sell? Something to buy? Phone 35, LucknOw. ' • , • a Icingly• warrior. - •' The primitive halal. Was' fax cry from the scientifically pre- pared 'masterpiece of to -day. but the 'basic principles are the same, •that is, curing pork by immer- sion in a brine ,containirig, salt for cure, sugar for flavour, and nitrate for colour; then smoking • in hardwood 'smoke to bring. out • the fine red color and 'distinctive flavour. • To -day in every step from the . • selection of the pork and the • curing ingredients, through the smoking, 'wrapping and' distribia- • ?Lion exacting skill is used to pro- duce '• the tender. fine -flavoured, suniforrn Canadian, ham that will be the centre of interest , on Ea- • ster tables throughout the land. . • You mayy cook the'hairi ,you are going to serve yourself, or you may get a ready -to -serve tendersweet ham,- and aU you i11 have to do is add the glaze and bake. m the oven for '30 min, Glaze. isn't necessary, of Course, but it certainly makes -a festive dish.' Score the fat side of the ham with a sharp knife. Fasten . pineapple slices on with, tooth-. • picks and place red. and -green cherries in the centre of the pineapple slices.. Insert cloves th .score. Pour 2 cups of Corn Syrup • over. goisten 3 cups brown su- gar, 4 tbsp. flour; ltspdry nws- tard with sufficient' pineapple juice to make.a paste. Spread ov- er top of ham. Brown in mode- rate, oven for 30 'Min.; basting • frequently. , • • . Or younnight not want to do a whole, hm, and so :you could serve toinethhig 'different' Pinapple ham slices. 'Use twO centre ' cut slices of uncooked ham, 1 inch thick, about 21/2 .lbs. Cut slashes in: edge of fat, two inches apart Insert cloves, in fat; Drain juice from No. 2 can of crushed pineapple. ,Place 1 slice ham in baking pan. Spread with drained pineapple, cover with se- tond slice. Pour 1/2 cup pineapple syrup around hatn. Sprinkle , .brown sugAr over top. Bake.)M- ' : covered in slow oven (325 de- grees) ' about '2 lours; or until tender,,' basting occasionally with the pineapple syrup. • 1 should suggest a vegetable anda salad,perhaps, but there. won't be room I'm sure. But how, 'about dessert? Here s A. very. pretty 'pudding in spring colthirs. Jonquil Pudding -- White part, 3 tbsp. quick cooking tapioca, ,.1/4 cup sugar, pinch salt, 2 cups milk, 2 stiffly beaten egg Whites, tsp. vartilla..1‘44c, tapioca, su- 1' • ". . • '. ' • . , • • "mkt, IMS,"*V5, 1 • 0 , . . • . . • • • • • • elec r • Certainly. Other women do. And they use electricity for dozens of other household tasks too, because modern electric appliances' make it so much easier to _ be a good housekeeper. Modern electric ,appliances can help you do all your work faster, more efficiently . whether you're polishing floors, doing the laundry, cleaning the house, cooking dinner, or washing dishes. It' costs Eio 4ittle to enjoy the wonderful con. venience and. freedom of modern electrical living. • You get more out of life when you get the most out of electricity. , • : • • Keep vacuum attachments in a basket to carry with you to each room as you clean. . • e 4 40 • .• 41 ••• • • 41 . • . • • •