Summertime is vacation time for adults as well as children. What a perfect time to gather relatives together from the far or near corners of our country. Good food will add to the day as you exchange memories of yesteryear. The recipes below are in quant.ty to take care of many appetites. Add these to Mom's favorites and you'll find this to be one of those "remember when" occasions you'll be talking about for years to come. ^—• Switch to H • the Quality Wai shier with the * Lifetime Stainless Steel Tub Protect your clothes with rust-proof, chip-proof, smooth Lifetime Stainless Steel J r Keeping the "Durable" in new Durable Press Fabrics requires special washing and drying controls. That's why Speed Queen makes it easier for you to launder these clothes by building in special Durable Press cycles on both washers and dryers. ' ^ SPEED QUEEN ' ty jnj O>. BY SUSAN MURPHY BAKED HAM WITH RAISIN SAUCE Since ham shrinks during cooking, about one-third pound uncooked boneless or one-half pound uncooked whole ham must be purchased for each portion to be served. To roast hams, follow directions on wrapper or can or place fat side up on a rack in a shallow roasting pan. Bake in a slow oven (325° F.) for about 15 minutes per pound. Garnish with whole cloves, if desired. RAISIN SAUCE FOR HAMS 10 ounces (2 cups) raisins, light or dark 'A cup cornstarch 1 tablespoon dry mustard 2 teaspoons salt ] /4 cup ham drippings 1 quart water 2 tablespoons vinegar 1 cup (packed) brown 3 tablespoons lemon sugar juice Rinse and drain raisins. Blend cornstarch, mustard and salt into ham drippings. Add water, sugar and raisins. Cook and stir until clear and slightly thickened. Blend in vinegar and lemon juice. Serve hot GLAZED SWEET POTATOES (24 servings) 3 cups maple-blended and cut up or four syrup cans (1 pound, 1 1 cup margarine ounce each) vacuum- 6-8 pounds sweet pota- packed whole sweet toes, peeled, cooked, potatoes Simmer syrup and margarine in skillet 2 minutes. Add sweet potatoes. Cook over low heat, uncovered, 10 minutes, turning potatoes frequently to glaze. PERFECTION SALAD (FOR 25) Three 3-ounce packages 3 cups finely shredded lemon gelatin 3 cups hot water 6 tablespoons lemon juice 1 tablespoon salt 2 teaspoons vanilla 2 teaspoons soda 2 cups buttermilk 5 cups sifted flour 8 egg whites cabbage 3 cups diced celery 6 pimientos, chopped fine 18 small sweet pickles, chopped fine Dissolve gelatin in hot water. Add lemon Juice. Chill. When partially set, add remaining ingredients. Pour into lightly oiled pans. Chill. Cut into diamond shapes or as desired. Can use one ?.0xl2x2 Va-inch pan. GERMAN'S CHOCOLATE CAKE (two 12x18 inch cakes) 2 packages sweet cook- 2 teaspoons salt ing chocolate 1 cup boiling water l'/a cups shortening 3'/2 cups sugar 8 egg yolks, unbeaten Melt chocolate in 1 cup boiling water. Cool. Cream shortening and sugar for 1 minute, or until light and fluffy, using flat paddle at medium speed. Add egg yolks, salt, vanilla, and melted chocolate. Beat at medium speed for about 1 minute, or until well blended. Dissolve soda in buttermilk. Then add sifted flour alternately with buttermilk to egg mixture; beat after each addition at low speed, scraping bowl as needed, until batter is smooth—takes about 2 minutes. Beat egg whites with mixer, whip until stiff peaks will form. Then using whip at low speed, beat egg whites into batter until just blended. Pour into two 12x18x1- inch pans, greased and floured on bottoms only; Callow about 3 pounds of batter a pan. Bake in 350°F. oven about 25 minutes, or until cake springs back when lightly pressed. Cool before frosting. COCONUT-WALNUT FROSTING 2 cups evaporated milk 1 teaspoon vanilla 2 cups sugar 2% cup flake coconut 6 egg yolks 2 cups California wal- 1 cup margarine nuts, chopped Combine milk, sugar, egg yolks, margarine, and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and walnuts. Beat until thick enough to spread.
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