HomeMy WebLinkAboutThe Goderich Signal-Star, 1971-04-08, Page 150
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Plan your Ester menu
around ham, fruited egg
Easter dinner is 'a family
occasion that calls for -good food
and friendly' conversation. , A
time when traditional foods can
be given: a new twist that the
family will enjoy.
Baked ham is an Easter
dinner favorite that is delicious
when' glazed with a
,maple -blended syrup mixture
and decorated with • pineapple
slices and flaked coconut.
Just as traditional as ham. is
Pw'vta l asthr egOi • Port ,
delicious easy -to -make
confection, try this special
taster Fruited Egg • recipe. As a
surprise, why not make a few
extras to tuck inside Easterr
baskets.
Eastertime can be ushered to your table With a basket of brightly colored eggs and a fresh
flowering bulb along with a compote of "Caramel Floating Island": Egg yolks are used for the
custard sauce and the billowy puffs of meringue, cooked, on gently simmering water, are floated on
the cRilled custard at serving time. It is decorated with a carameLgarnish.
Eggs ma:ke,Euste,r desserts
good anytime of the year
Eggs have been associated are an ..important source of
with springtime and Easter for vitamins and iron.
longer than man can re'member. The home economists • at
Even before Easter became a Canada Agriculture suggest that
holy day the egg was a -symbol 'hogs', be featured.. in springtime. -
of fertility and new life, thus` .,desserts. Custards are a family
playing a real part in pagan
spring festivals.
Many young children today
look forward to coloring eggs,
decorating them and filling
baskets. The eggs are often
hardcooked before coloring, and.
if .. they are returned to the
refrigerator when not on display
at• mealtime they may be used
for eating' within a day:or so. A
.,fairly concentrated solution of
food coloring 'and water will
rol4.r ..the shells And' a little
vinegar speeds up the absorption
of the color. To, further decorate
the eggs, faces or designs may be
made with crayons,gummed
seals or beads, xibbon, etc.,” and.
attached with glue. '
Eggs are plentiful and
' attractively priced at this time of
year and. should 'form a
- prominent part of the day's
meals. •The, freshness and high
quality of Canadian eggs , are
maintained by passing ,.,rapidly
through ;modern grading and
retail channels.'
Eggs shoald be kept
refrigerated at all times, or' the
quality will deteriorate rapidly.
They are soldby grade in all
-•-t•provinces and the grade molt
commonly available is Canada
Grade A. Within this grade there
are different sizes of eggs:. extra
large, large, medium and small..
Both the grade and size are
shown on the cartons and bulk
displays of eggs in 'retail stores.
Many consumers may not be
,aware tha
''" a ran
followin
least 2
2 oar
Ounce
ounc
each.egg within -each
e must be . of the
weights: extra large at
/4 ounces, large at least
s, medium at least 1 3/4
and small at least 1 1/2
s. It is well to note that
these, weights are mi,nimum, and
that a dozen Grade A large eggs
will weigh more than 24 ounces.
On this basis it 'is simple to
calculate the -cost per pound of
eggs. Eggs are ' an economical
source of high quality protein. and'chill.
They are low in calories and Meringues
favorite for all .age -'groups. and
there ate different ways of
making them. Baked vu'stards
usually use .the whole eggs and
the flavor may be varied ' by
using honey or maple syrup
instead of sugar. "Caramel
Floating Island" is topped with a
meringue and. "French
Chocolate Mousse" is• rich and
creamy.
For your free eepy of the
leaflet "Eggs" publication 1341,
write to the Information
Division; Canada Department of
Agriculture, Ottawa..
FRENCH CHOCOLATE
• MOUSSE
/4 cup sugar
5 tablespoons water ,
1/2 pound semi -sweet chocolate
5 egg .yolks "' •
1/2.teaspoon.•rum flavoring'
5,egg whites
Whipped cream
Combine .sugar 'and water and
bring to boil. Add chocolate and
stir until melted 13gat in egg
yolks, one at time. Chill and
add• flavoring.'. Beat egg whites
until stiff -13a not dry. Fold .egg
.whites into chocolate 'mixture.
• Pile into sherbet glasses and chill
24 hours. Decorate . with
whipped cream. 6 to 8 servings.
CARAMEL FLOATING
ISLAND
Custard Base •
1 1/2 cups milk
1/2 cup light cream
3 eggs' •
2 egg yolks
1/4 cup sugar
1 teaspoon vanilla .
Scald. milk and cream. Beat
eggs, egg . yolks :and ' sugar.
Gradually stir in hot milk.
Return to heat; stir and cook
until slightly thick. Remove
from heat and, stir in ' vanilla.
Pour into shallow serving dish
;.ONLY 22 DAYS LEFT
4 4/
STOP.".
N
TOIL
MIDIII IG ,
.17,14
2.egg whites
Dash salt
1/4 cup sugar.
• Beat..egg whiten and salt until
soft peaks form. Gradually beat'
in • sugar until. stiff peaks form.
Divide in' 6 parts and drop
meringues on simmering., water.
Simmer uncovered until set
(about 5 •minutes)7'ra'in on
paper towels. Meringues may be
chilled. Arrange on top of
• chilled custard.
Caraniel ,
1/2 eup sugar
2' -tablespoons water Heat sugar
over, low heat until melted and
amber in color'. Immediately add
water, remove from heat and stir
.until caramel is melted. Drizzle
hot caramel over top of custard
and meringues 'just before
serving. 6 servings.
GLAZED BAKED HAM
6 to 8 pounds ready -to -eat ham
Whole cloves
2/3 cup firmly packed brown
sugar
1/3 ,cup" maple blended syrup
2 tablespoons prepared mustard
1 can (10 oz.) pineapple slices,
drained and quartered
2/3 cup flaked coconut
Place ham on rack in shallow
baking pan. Bake at 325 degrees
F. for 1 hour. Remove ham from
oven and trim rind from ham.
Score fat and garnish with
cloves. Return ham to oven and
bake 30 minutes.
10 minutes longer. Makes 12
servings.
EASTER FRUITED EGG
''1 cup hot mashed potatoes
1 teasp000n melted butter
2 cups sifted Icing sugar
' z teaspoon salt
'• i teaspoon rum extract
•'•1 cup diced candied cherries
' ,, cif!) . diked candied pineapple.
'/a cup chopped pecans
1 cup flaked coconut
Combine, potatoes and butter
in bowl. Add sugar gradually and,
beat until thoroughly blended,
Blend in salt, rum extract, fruits,
Ar d nuts. Form .into 3-4 eggs
'about inches in diameter.
Then roll in the coconut. Chill at
�
least 1 hour. Cut cross -wise into.
slices. Makes 24 pieces:
GODJRICH'SIGNAL•STAR, THURSDAY, APRIL 8, 1:97''
, 'Pot Your
INSURANCE
see or call
MacEw®n -8k MacLwron
44 North St. 7 524r9531
Donald G. Mac,Ewan
Peter S. MacEwart
•
Meanwhile, combine brown
sugar, syrup, and mustard.
-Remove. "tkgm„•.. from.. ,: °vein.'._
Arrange pineapple over ham,
securing with ' vooden picks.
Pour syrup mixture over ham.
Bake 20 minutes longer. Then
sprinkle coconut over ham. Bake
•
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