Eureka Humboldt Standard from Eureka, California on April 14, 1962 · Page 30
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Eureka Humboldt Standard from Eureka, California · Page 30

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Location:
Eureka, California
Issue Date:
Saturday, April 14, 1962
Page:
Page 30
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Gay as an Easter bonnet, this brunch includes Glazed Boneless Ham garnished with Peaches au Patisserie, butter balls and corn muffins, orange juice with fresh strawberries, and Eggs Farci. Family Weekly Cookbook · MELANIE DE PROFT, Food Editor Cooking for Two Can Bi Rewarding--Md Fun! Here't an inspiring cookbook especially created by the Culinary Arts Institute to bring welcome variety to those hard-to-plan meals for two. It has hundreds of recipel and menu suggestions to help you make the most of the foods you buy. Get MEALS FOR TWO COOKBOOK FOR ONir 50^ TO: FAMILY WEEKLY BOOKS 153 N. Michigan Aye., Chicacjo 1, HI. POSTPAID Enclosed find $ - for which please send me postpaid . copies of "Meals for Two Cookbook" @ 500 each. (No stamps or C.O.D. orders/ please; satisfaction guaranteed or money refunded.) Nome Address City Zone State Print or Writ* Uaibly Glazed Boneless Ham Set a 6-lb. round boneless ham on a rack in a shallow roasting pan. Heat in a 325°F oven for about 2 hrs., or until internal temperature reaches 130°F. About 30 min. before end of heating time, spread on a glaze made by mixing together y 2 cup firmly packed brown sugar, I 1 /! teaspoons flour, l k teaspoon dry mustard, and 1 tablespoon cider vinegar. Remove to a warm platter and serve garnished with Peaches au Patisserie. Peaches au Patisserie TO PREPARE: 35 MIN. Vi cup flour '/ teaspoon salt 3 tablespoons lard or other shortening 2 tablespoons grated sharp Cheddar cheese l'/z tablespoons cold water 1 3-oz. pkg. cream cheese, softened 1 teaspoon prepared horse-radish Few grains salt Orange Spiced Peaches (see recipe) 1. Blend first two ingredients together in a bowl. Cut in lard with a pastry blender or two knives until pieces are the size of small peas; mix in grated cheese. 2. Add water gradually, tossing together with a fork only until mixed. Form pastry into a ball and roll out about % in. thick on a lightly floured surface. Cut into 8 to 10 rounds with a 1%-in. scalloped cutter and place on an un- greased baking sheet. 3. Bake at 450°F about 8 min.; cool and store, if desired. 4. Before serving, beat cream cheese, horseradish, and salt together until fluffy. 5. Place a pastry round on cut side of each peach; top with a spoonful of cheese mixture. Garnish with a sprig of mint. 8 to 10 servings Orange Spiced Peaches TO PREPARE: 20 MIN. 1 1-lb., 13-oz. can peach halves, drained (reserve IVi cups sirup) Vi cup firmly packed brown sugar '/l cup red wine vinegar 1 tablespoon grated orange peel 2 tablespoons orange juice 1 teaspoon whole cloves Vi teaspoon whole allspice 1. Blend the peach sirup with the next six ingredients and bring to boiling. Simmer for 5 min. 2. Add peach halves and heat for 5 min. Allow peaches to cool in the sirup. Refrigerate until ready to serve. (Continued on page 12) Family Weekly, April 15.1962

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