May 18, 1955 Sunday Dinner Frosted Ham Slice, Lemon Chiffon Pie, Stabilized Whipped Cream

Sunday Dinner

Frosted Ham Slice

Parsleyed Potatoes      Buttered Broccoli

Assorted Relishes

French Bread

Lemon Chiffon Pie

Beverage

Frosted Ham Slice

1 inch thick ham slice
12 T. grated orange rind
2/3 c. apple butter

Combine apple butter and orange rind. Spread mixture over slice of ham, place on rack in open roasting pan. Bake at 300 degrees for 1 hour. Garnish with thin orange slices and parsley. 4 to 6 servings.

Lemon Chiffon Pie

1 1/2 c. sugar
1/2 c. lemon juice
2 t. grated lemon rind
5 eggs, separated
2 t. unflavored gelatin
4 T. cold water
Stabilized Whipped Cream

Combine 3/4 c. of the sugar with lemon juice  and rind, add slightly beaten egg yolks. Cook over hot water, stirring constantly until sugar is dissolved and custard coats a spoon or is slightly thickened. old water while cooking custard, add softened gelatin to hot cooking custard, stirring until completely melted. Remove from heat, pour into bowl. Beat whites of eggs until they just cling to bowl,  add remaining sugar (3/4 c.) and beat only until blended. Pour egg whites at once onto hot custard and fold over and over until well blended. Pour into cooled baked pie shell 9 or 10 inches. Spread with stabilized whipped cream. Chill several hours before serving.

Stabilized Whipped Cream

1 t. gelatin
4 t. cold water
1 c. whipping cream
1/4 c. confectioners sugar (if desired)
1/4 t. vanilla (if desired)
Coloring (if desired)

Combine gelatin and cold water, let stand for several minutes until thick, then dissolve over boiling water, be sure gelatin is completely dissolved. While this is cooling slightly, beat cream until of medium consistency. Pour lukewarm gelatin into cream all at once and continue to beat. If sugar, vanilla and coloring are added, they must be added before the cream is fully beaten. Beat only until cream clings to bowl. Overbeating will cause cream to curdle.

Note: In making chiffon filling, be careful not to over beat egg whites for this will give a dry undesirable filling. You can use ordinary whipped cream but adding the gelatin will cause the cream to stand up almost indefinitely. Pie can be made early in the day to be served even late at night.