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HomeMy WebLinkAboutThe Wingham Advance-Times, 1964-03-26, Page 4Page 4 , Wingham Advance -Times, Thursd.?,y, March 20, 19t14 features frorn The World of Women Home and The Housewife Secrets from the Blue Barn Kifchen By Kay Grose Listowel If we were asked why ham is traditional fare for Easter we would be hard pressed for a specific answer. In a way. how- ever. we ;ire aware that to .at the meat of the pig on feast days and at weddings is an age-old custom. dating from pro -Christian times. The earliest known liturgical bh sling of tin ham dates from the 10th century. A11 this is not to say that its use has been exclusive through the centuries. No dinner or buffet is worth anything without a ham, and with reason pleasing to the eye. With its glittering glaze, it is handsome to look at, nutritious and flavorful. For quantity serving both boned and bone -in ham deserves consideration. The boned type has many advantages. It is easy to carve and free of waste and can be bought in smaller quantity. With the bone in one has to select a larger ham and with smaller families it is sometimes rather hard to use up unless frozen or made into casseroles. Proper selection and cooking are basic. The glazing and de- coration are important and anyone who has ever handled a ham will in all probability have her own decorating ideas. HOW TO BAKE HAM Have your hon warmed to room temperature and cook ac- cording to directions given by packer, or thusly: Wipe ham with clean cloth and place fat side up on rack in shallow pan with about 2 cups water. Allow 15 minutes per pound for half hams or bake to an internal temperature approximately 150F., snaking sure bulb of thermometer is in- serted into centre of thickest part of meat and does not touch bone. Bake in slow oven, 325 F. until within 45 minutes of total baking time. Remove paper or rind from ham and make a series of shal- low cuts across the top to form squares or diamond shapes. Spread with desired glaze. plac- ing a clove in each square of fat. Hold hack half coo of glaze to snoo'i over the ham to- wards end of glazing. Bake un- covered in 325 F. oven for re- maining 45 minutes. Remove from pan onto platter and gar- nish with parsley and fruit if desired. SCORING fl{E HAM Scoring the ham in diamonds and centring each diamond with a clove is the traditional way to decorate a ham. However. fruits are added today aril fre- quently used for their color and added flavor. It should be left till near the end of the glazing time. Thin slices of candied ritror peels can he pressed into the glaze, or fresh fruits in a floral design. The rest of the glaze is then spoon- ed over for shiny appearance. GLAZES 1. Half can brown sugar, 1 tablespoon dry mustard. 1 cup crushed pineapple. rind of 1 orange. 2. One eup currant jelly, melt- ed, quarter tsp, dry cloves, 2 tbsps. lemon juice, 1 tbsp. grat- ed orange rind. 3. One cup brown sugar, 1 cup of crushed apricots, 1 tbsp. dry mustard. Quarter tsp. cloves. DFCOR TING1TOUCHES 1. For a finishing touch to ham cut pieces of orange peel- ing into squares or star shapes. Press into the glaze in each square on the hani and secure with a toothpick topped with a cherry about 15 minutes before removing from the oven. 2 Thin slices of oranges cut into squares are very pretty with a green cherry. 3. Pieces or slices of pineap- ple can he used with cherries. 4. The liquid from apricots makes a heavy syrup to spoon over ham. 5, A little green food coloring can be added to pear juice to tint pears for placing around ham. GLAZED SWEET POTATOES 6 medium sweet potatoes, not cooked. 1 cup orange juice 14, tsp. grated orange rind 1 cup water 1 cup brown sugar 14 cup butter 14 tsp. salt METHOD: Pare potatoes, slice in quarter inch slices and arrange in a greased baking dish. Boil ingredients until su- gar dissolves, pour over pota- toes, cover and bake in 350 F, oven for 45 to 60 minutes. Baste occasionally-, Uncover to brown last 10 minutes. Serves 6. 0--0--0 GREEN VEGETABLES A green fresh vegetable is al- ways acceptable with a dinner such as this. Cook vegetables according to usual directions—cauliflower, asparagus, broccoli or peas. Cream or cheese sauce is al- ways very tasty with this and adds flavor and color to the dinner. Sour cream is a flavor- ful accompaniment with fresh frozen green beans. PLAIN OR CHEESE SAUCE 3 tbsps. butter, melted 2 tbsps. flour 1 cup milk Dash .salt and pepper 'i. cup nippy cheese, grated METHOD: Blend butter and flour together, add milk and boil until thickened. Add sea- sonings and cheese if desired and continue to heat, stirring constantly until cheese is melt- ed. Makes approx. 13i cups with cheese. Fine bread crumbs with a MISS ANNA McDONALD, extreme right, attended the initial meeting of the new advisory board of the Conference of Wo- men of Ontario, last Wednesday in Tor- onto. Seen with Miss McDonald are Mrs. Lila Lymburner, of Port Colborne, chair- man; Mrs, Alene Holt, of Peterborough, and Stanley J. Randall, Economics and De- velopment Mi lister. Special Services Draw to Close Rev, Kenneth Oates, of Chaimers United Church, Wood- stock, has been preaching for the evening Holy Week ser- vices at the United Church since Monday, Tonight (Thurs- day) he will conclude his series of sermons, These services are for people of all denomina- tions who wish to attend. The people of the community are also invited to the Good Friday service at ten o'clock tomorrow morning in St, Paul's Anglican Church. DESSERT EUCHRE The Majestic Rebekah Lodge held a dessert euchre in the IOOF Hall last Wednesday after noon with 23 tables in play. Miss Agnes Williamson, N.G. , assisted by Mrs, William Bain, P. N. G. , welcomed the guests. Mrs. Stuart McBurney re- ceived the high prize while Miss Shirley Ellis received the consolation. Mrs. Tom Hend- erson was the holder of the lucky ticket. Debate Heid At WI Meeting Mrs. Robt. Powell, president conducted the regular meeting of the Wingham Women's Insti- tute held on Thursday, which opened with the Convention song, followed by repeating the Mary Stewart Collect. Program convener was Mrs. D.S. MacNaughton, who gave a short talk on "Resolutions% touch of seasoned salt and but- ter blended together and sprinkled over the sauce is very appetizing. 0--0--0 TOSSED SALAD 1 head Lettuce broken up in small pieces 1_, cup diced cucumber 14e package broken spinach ?4: cup sliced green onions 1 carrot, medium size, grated '4 cup diced green pepper 6 radishes. grated Toss lightly and then add French dressing. NAPPY FRENCH DRESSING 14 cup salad oil 2 tbsps. vinegar 14 tbsp salt 2 tbsps. brown sugar 1 tsp. dry mustard 1,2 tsp. paprika Juice of 1 lemon Dash Worcestershire sauce 1.4 cup ketchup 2 tbsps. mined onion (fine) METHOD: Place in jar all in- gredients. Shake well before using. Makes approx. 114 cups. 0--0--0 ORANGE CHIFFON PIE 1 tbso. unflavored gelatine ?i. cup cold water 4 eggs, separated 1 cup sugar '4 cup orange juice 1 thsn, lemon juice 14 tsp, salt 1 tbsp. grated orange rind 1 cup cream, whipped 1 baked pastry shell METHOD: Soften gelatine in water 5 minutes. Beat egg yolks and add 14 cup sugar, or- WINGHAM MEAT MARKET GOVERNMENT INSPECTED MEATS JAKE JUTZI, Proprietor PHONE 357-1570 2/ 49C WEBER'S GRADE A CAPONS LONG ISLAND DUCKLINGS SCHNEIDERS GLAZED HAMS DINNER HAMS COTTAGE ROLLS COLEMAN'S FULLY COOKED DinnerHam 696. LAIDLAW'S GRADE A Oven -Ready TURKEYS 49‘ Lb. KITCHENER PACKERS SHANKLESS Smoked DINNER HAMS 43t Lb. KITCHENER PACKERS EASTER POLISH SAUSAGE 59C Lb. She stressed the importance of each member answering the roll call. Mrs. MacNaughton also gave the motto, "The 4c's leading to success --character, courage, cheerfulness and co- operation." A debate was held: "Resolved Woman's Place Is in the Home." Mrs. J. L. Currie, and Mrs. W. T. Lapp took the affirmative and Mrs. G. Day and Mrs:; For- - tune took the negative side. The judges, Mrs. H. Crawford, Mrs. J. Henry and Mrs. H. Aitcheson decided the affirmative as win- ners. After a sing song of Irish songs, followed by the Queen, lunch was served by Mrs. J.L. Currie, Mrs. L. Hingston, Miss T. Paton, Mrs. A. MacTavish, Goforth Continues Study on India The Goforth Evening Aux- iliary held its monthly meeting Tuesday with a good attend- ance. The opening prayer was led by Mrs. S. Forsyth and a hymn was sung. Mrs. C. Chittick read the Bible reading and Mrs. A. McKague gave the Scripture lesson explaining the Covenants in the Old and New Testaments, A lovely solo, "God Hath Not Promised" was sung by Mrs. B. Feagan, accompanied by Mrs. G. L. Fish. Mrs, J, Don- aldson gave the Old Testament study from the Book of Leviticus. A poem, "They Led Him Away," was read by Mrs. O. Casemore, The roll call was answered with a Bible verse containing either the words, Blond or Cross. Tho minutes were read by Mrs• Bateman. The offering Honor April Bride A bridal shower was held by Miss Peggy Ahara and Miss Margaret Morrey at the home of Miss Ahara on Patrick Street last Friday evening, in honour of Miss Faye Yeo, whose mar- riage to Gary Templeman will take place next month. A beautiful pair of table lamps were presented to the bride-to-be along with a decor- ated basket of kitchen gifts. A shower of Good Wishes sprayed from the pink watering can on ange juice, lemon juice and salt.Cook over boiling water to custard consistency. Add grat- ed orange rind and softened gelatine. Stir thoroughly. Cool. When mix begins to thicken, fold in stiffly beaten egg whites to which remaining 1F cup sugar has been added. Fill shell and chill, Spread with whipped cream. Makes one 9 -inch pie. Colored cocoanut on top can be added for color. 0--0--0 A MOMENT OF THOUGHT Attend the church of your choice, and to all who are with- in hearing of the message of Easter, may its true meaning renew in you the Hope, Joy and Victory which it .means. A very happy Easter to one and all. the mantle and Miss Yeo was showered with rose petals from a parasol, which hung from the centre of the ceiling. The pretty decorations were of pink and white with wedding bells hanging over the doorways. Miss Yeo was assisted by two of her bridal attendants, Mrs. Susie Sharp and Miss Ahara in opening her gifts and reading the cards. Miss Morrey present- ed a delightful Bride's Book de- picting the picture story ofFaye and Gary's past and future. A beautiful bonnet, made of the colourful bows from the gifts, was modelled by the guest of honour. Miss Yeo thanked everyone present for the lovely lamps and many useful items to help her complete setting up her kit- chen. Several games were played • and a social evening was enjoyedi A delicious buffet lunch was served by the hostesses. The supper table was covered with a lace cloth and decorated with pink candles and flowers, Many relatives and friends of the couple joined in this evening to wish Faye happiness for the future, TWINS ARE 80—Mrs. Joseph Houck, left, and her twin sister, Mrs. George Kieffer, celebrate their 80th birthday today, March 26. They enjoy fairly good health and live together in Teeswater. They are the only survivors of the 15 children of the !ate Mr. and Mrs. William Cronin. Mrs. Kieffer has seven children, 29 grandchildren and one great-grandchild. Oscar Kieffer of Wingham is a son. A son, William, died in 1944. Mrs. Houck has no family. was dedicated by Mrs. S. Reid. "Educational Work in x^dig" was introduced by Mrs. K. McKague. assisted by Mrs. J. Donaldson. Mrs. G. Sutcliffe, Mrs. S. Reid, and Mrs. C. Chittick• who outlined the wor in the Bih1 and Jartze fields. A sing song of favorite hymns led b» Mrs. Feagan and Mrs. G. Sutcliffe closed the meeting. New Member For Kinettes Mrs, Jim Fraser was wel- comed into the Kinette Club at the Monday meeting, held at the home of Mrs. Jim Currie. Doll clothes were handed in as well as used clothing for the children's ward at the Hospital. The members enjoyed an hour of bowling preceding the meeting. Prizes went to Mrs, Mervyn Templeman, Mrs, bill Hanula and Mrs, Dave Burgess. Mrs. Stewart Leedham and Mrs, Bruce MacDonald served lunch at the close of the meeting. ONE QUARTER WASTE If you buy a beef carcass to package for the freezer, you can figure one-quarter of the carcass will yield steaks, one- quarter roasts and one-quarter ground beef and stewing meat. The final quarter is waste, bones and fat. PROMPT PRESCRIPTION SERVICE , f'1 AIM YOUR prescription is our First Order of Business! —At your service-- McKIBBONS PHARMACY Phone 357-1880 - Wingham 15 YOUR FURNITURE SHOWING ITS AGE? 4N/2( k/'e TRADE IT IN NOW! AT SCHUETT'S FURNITURE SHOWROOMS IN MILDMAY SCHUETT'S are offering some Higher Grade BEDROOM and LIVINGROOM SUITES at DISCOUNT PRICES 3 -PIECE KROEHLER BEDROOM SUITE Compare at over $400.00 ONLY — $329.00 this week OTHER BEDROOM SUITES — $99.00 up 2 -PIECE FRENCH PROVINCIAL LIVINGROOM SUITE Reduced to — $359.00 this week OTHER 2 -PCE. LIVINGROOM SUITES at—$88.00, etc. Godfrey Schuett "HOME OF BEAUTIFUL FURNITURE" MILDMAY } ONTARIO 4 a