The Courier News from Blytheville, Arkansas on April 2, 1953 · Page 13
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The Courier News from Blytheville, Arkansas · Page 13

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Blytheville, Arkansas
Issue Date:
Thursday, April 2, 1953
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Page 13
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THURSDAY, APRIL 2, 1953 m.YTHEVTTIE f.WMO COUTURE. NEWS PAGE THIRTEEN Roast Leg of Lamb Is Easter Tradition ,':; By GAYNOR MADDOX ^i' f\'EA Food and Markets Editor . with some American families 'it's baked ham for Easier dinner. ;sut the tradition of lamb is strong, •too. with many. - Today it is too expensive to j!«erve a quarter of baby spring •Jamb to a large family, but a "roast leg, handsomely garnished, "will delight the lamb-for-Easter families I' Here are helpful hints from one <of the most prominent home econ- •pmists in Chicago: • In roasting a leg of lamb, re'•move the thin paper-like fell cov- 1 eririg on the fat before placing the roast in the oven. Recent findings in test kitchens show that a better-looking, easier-to-carve roast results if the fell ts first removed. '' '^After cutting off this thin covering, place the roast fat side up on 'a rack in an open pan. As in the :' ; case of any roast, no water Is .added and the meat is cooked uncovered. Bake In a slow oven (350 .degrees F.) according to th« i schedule below or until » roast- •Tneat thermometer registers 175 "degrees F. for a well-done roast. ,'Lamb is never served rare. •'• Ah accent of garlic is a favorite in many homes. II' desired, i slash the fat covering on the leg of -Iamb the last 15 minutes of roast'. ing. Then cut a clove of garlic into slivers and Insert the garlic into the slashes in the roast. After completing the baking, remove the garlic before serving the meat. Toothpicks stuck in the slivers will make it easier to find and remove the garlic from the meat. : Leg of Lamb Roasting; Schedule I Three- to 5-pound roast, medt-1 um done — 35 minutes per pound, well done — 40 minutes per pound; 6- to 8-pound roast, medium done — 30 minutes per pound, well done — 35 minutes per pound. Here are two more ideas: You might do as the French do — shake a little nutmeg over the roast. It seems to improve the flavor without leaving any nutmeg taste. Some cooks baste the roasting lamb with French dressing — oil, vinegar, herbs and spices. Breakfast Special Broiled lamb chops on toast is an epicurean choice for breakfast. Remove membrane from kidneys and split them in half. Wrap a slice of bacon lengthwise around .each half and fasten with a wooden pick. Place on broiler rack about 2 inches from heat. Broil until bacon is brown on second side, for a total of approximately 10 minutes. Serve on hot buttered toast. Add Easter Leftover Solutions: By GAYNOR MADDOX NEA Food and Markets Editor Cold sliced ham with cold sliced turkey or chicken, cubed leftover ham a la king:, green peppers stuffed with creamed minced ham --these are some or the good wayf to usp the leftover Easter ham And when all the meat is gone then there IB split- pea .or lentil soup to be made with that flavor ful ham bone. Just to complete tre story of thr delicious economy In a whole or half ham, here are two more mouth-watering suggestions: Ham and Cauliflinver (Yield: 4 to 6 servings) Two cups chopped cookod ham. 1 medium head cauliflower (cooked), 1 HHo-ounce can condensed cream of celery soup, Ms cup milk, 1 cup shredded aged American cheese, teaspoon savory (optional). Combine ham, cauliflower (separated into flowerettes), soup, milk, '/a cup cheese and savory In an oiled 2-quart casserole. Sprinkle remaining cheese on top. Bake in a moderate oven (350 degrees F.) for 30 minutes. Ham with Orange Curried Rice Two cups small cooked ham pieces, 2 tablespoons butter or margarine, 2 tablespoons chopped green pepper, 1 tablespoon chopped onion, 2 tablespoons brown sugar (firmly packed), I teaspoon salt, V« teaspoon curry powder, % cup orange Juice, 1 tablespoon slivered orange peel, 2 cups cooked rice. i Pan-fry green pepper and onion in butter for 5 minutes. Add brown sugar and ham, Stir and continue cooking for 5 minutes. Add re- ' maining ingredients. Mix -well. ; Cover and cook for 10 minutes. faster Bunny Cake Top3 Off Holiday Mea By CECILY BROWNSTONE Associated Press Food Editor •• Serve a handsome roast leg of • lamb for your easier dinner and surround it with a mint-and-ap- ', pie garnish. Cut the tops from ' small whole apples and core; then ', jslash the sides so the fruit will. • look flowerllke. Bake the apples' '• with the roast, and fill their cen- 'il ters with mint Jelly before serv- '.- Ing. '': For dessert, bring on this delicious butter - sponge cake with ' a ,pute easy-to-make EMter bunnies. Easter Bunny Cake „ Ingredients: 3 /* cup sifted cake flour, ?i teaspoon double-acting baiting powder, % teaspoon salt, ; 4 eggs (nt room temperature), $i ••• cfcn sugar, 1 teaspoon vanilla. 3 " tablespoons butter or margarine • (melted). . Method: Sift, together flour, '• baking powder and salt. With ro-S ; Lary beater, beat eggs until they .'' begin to get thick and lemon-col- ored! Gradually beat In sugar until mixture is very thick and ivory- colored. Gradually fold in flour and vanilla, then melted butter; but work quickly. Pour batter into two ungreased 8-inch round r.ake pans lined on bottoms with un- greased waxed papet. Bake In moderate (375F.) oven 18 to 20 minutes or until cake tester inserted in center comes out clean. Turn cakes from pans-at' once onto cake racks and strip off paper. Cool. Spread sweetened whipped cream flavored with a few drops of almond extract, between layers and cover top and sides of cake. Cover sides of cake with coconut, tinted a delicate green. Place marshmallow bunnies In nests of green coconut on top of cake. To make bunnies, use one marshmallow for the body and one for the head; attach with a toothpick,; Use long pieces of mafshmallow (attached with pieces of toothpick) for the ears; line ears with sliyers of pink gumctrops. Stick whole cloves into the "head" for the eyes. Use a small piece of pink gumdrop or a red cinnamon candy for the nose, and silvers of pink gumdrops for the whiskers. Wake Up To More Comfort Without Nagging Backache NaSEinE backache, los» or pen andenergy, headache! and dlulneu may 1)« ilue to «l[m- downut kidney function. Doctors B.y good kl"n,y fund*™ 1, very important to mod health. When some everyday cpndilion.raco an .tre.. and strain, causes this important function loslowdown.manyfolk.sulternaB. line backache-feel miserable. Minor bladder Irritation, due to cold nr wrong diet may wiue getting UP night, or frequent passage.. Don't ncBlcct your kidneys it these condition, bother you. Try Doan's Pilla-a mild diuretic. Used successfully by millions for over BO years. It's amazing how many lime. Doan's give happy relief from these discpm- f ortl-help thelt milesof kidneytub's and fil- tera fluih out waste. Get Doan'n Pill, todayl CRANBERRY SAUCE 19 C Large Select Strictly Fresh White EGGS Dor. 60c Krey's Tenderized HAMS Small 10 to 12 Lb. Avg. PER LB. BROWN SUGAR 10' Golden Rich OLEO GROUND BEEF Pure Lean (3 Lb. Limit) ib. 26c GRADE A FRYERS - - - ib. 49c BEEF ROAST U.S. CHOICE ib.49c Hunts No. 2 PEACHES Can 25$ 303 Size TOMATOES Can lie Waldorf TISSUE Roll 5< 25 Lb. Bag MEAL $1.49 Mayfield CORN lOc 25 Lb. Gold Medal FLOUR $1.89 Mixing bowl FREE No. 4 Slave SCHOOL DAY PEAS He Betty Crocker CAKE MIXES 3 for 89c LETTUCE Giant Heads lOc Fresh Frozen Cauliflower, BROCCOLI & SPINACH 19c RADISHES 2 Bchs. 5c GREEN ONIONS Bch. 5c Try Mrs. Arthur's Home Made Angel Food Cake LUTTRELL'S Coll 2011 —MARKET— Chick. 4 Sixth St. Richardson's Special! KING COTTON & REELFOOT TENDERIZED PICNICS CHUCK ROAST Tender & Nice Heavy Veal ib. 39c AT RICHARDSON'S YOU GET TOP CHOICE BEEF CUT LIKE YOU LIKE IT! Fresh Sliced PORK LIVER Ib. 25t FRANKS Wagner Cello. Ib. 39c STEAKS Veal Chops & Loin Ib. 59<z STEWING BEEF Richardson Speciall Ib. 29<z Miracle Whip Salad Dressing pts. 29c Regular lOc SW'HEARTSOAP 4 fM 250 Terrific Buy I SEA SWELL TUNA on , y 190 Large Selected ALL WHITE EGGS 53d Campbell's VEGETABLE SOUP 2 tor 250 No. 303 Size J.S. CORN can 170 Adolph's MEAT TENDERIZER 490 Red Potatoes 50 Ibs. 99c Ready to Eat MAYROSE Ham Sale At Pooular Prices LIPTON TEA Ub. ONLY 29c REDEEM YOUR Newspaper WAFFLE SYRUP MAI AH COUPONS NUW! i LB. SWEETOSE with Coupon on Pg. 14 Bananas Golden Ripe 2 Ibs. 25c Fresh CALIF PEARS „* 60 Tender CELLO CARROTS 90 AQ* '/, gal. t3y Steed's ICE CREAM TOMATOES „„ 190 Fresh GREEN BEANS190 Como Bathroom TISSUE perron 50 Sunshine VANILLA WAFERS 6VS 0 , 190 All Flavors JELLO 50 100 Ballards or 1'illsbtiry BISCUITS Richardson's * CASH * GROCERY Formerly Liberty Cash

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