September 29, 1955 Barbecued Ham Chunks -- Rice, Pineapple Glace Torte, Filling for Pineapple Cheese Glaze Torte, Pineapple Glaze for Cheese Cake

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Barbecued Ham Chunks -- Rice

Spinach-Radish Salad

Buttered Peas      French Bread

Pineapple Cheese Glaze Torte

Barbecued Ham Chunks -- Rice

1 1/2 lbs. smoked ham
1 c. tomato juice
1/4 c. brown sugar
1 bay leaf
Few grains cayene pepper
1 T. diced onion
1 T. diced celery
1 T. diced green pepper
1/4 c. lemon juice or vinegar
1/2 t. chili powder
1 T. prepared mustard
1/8 t. ground cloves
1/8 t. allspice
3 to 4 c. cooked rice

Cut ham into 1-inch cubes. Combine remaining ingredients, mixing thoroughly. Cover ham with barbecue sauce. Simmer on top of range or bake in slow oven (300 degrees F.) for 1 hour or until ham is done. Serve on rice.

Pineapple Glace Torte

2/3 c. cold butter, margarine or vegetable shortening
2/3 c. confectioners sugar
2 c. sifted flour
3/4 t. salt
1/2 t. baking powder
1 small egg, slightly beaten
About 1 T. milk

Combine dry ingredients and sift twice. Cut shortening into them with pie blender until it looks like fine meal. Add only enough combined beaten egg and milk to form a medium dough that leaves sides of bowl. Turn out onto lightly floured pastry cloth and knead for a few seconds. Use 2/3 of the dough for bottom and side crusts and rest for lattice strips and rim. Roll larger piece of dough to fit a 10 inch layer cake pan that has been greased with 1 teaspoon unsalted shortening. Sprinkle 2 tablespoons of toasted bread crumbs on dough and press dough gently. Spread with filling below and then pour pineapple glaze over it.

Roll rest of dough like a thin pie crust, and with pastry wheel cut it into 1/2 inch strips. Place strips on top of pineapple filling to form lattice. Brush around edges with egg yolk combined with 1 tablespoon milk, pressing dough down slightly to form depression for rim. With scraps of dough, make a long narrow rim for crust, and press down lightly. Brush entire top with egg and milk glaze. Bake at 400 degrees F. for about 1 hour. When it is done, remove from oven and place on cake rack to cool. Keep in very cold place or refrigerator until ready to be served. This torte is served very cold. make be baked a day or two in advance. Individual servings may be topped with whipped cream. Serves 8.

Filling for Pineapple Cheese Glaze Torte

1 pound bakers' dry cottage cheese
2 whole eggs or 3 egg yolks, slightly beated
1/2 c. granulated sugar
2 T. sifted flour
1 t. vanilla
A little lemon rind

If cheese is very moist, drain thoroughly, pressing out most of moisture. Combine beaten eggs and cheese, and add remaining ingredients and beat until thoroughly blended. Spread evenly over dough.

Pineapple Glaze for Cheese Cake

Drain pineapple thoroughly. Combine the 2 tablespoons of pineapple juice with the 2 tablespoons of cornstarch and blend well. Add cornstarch mixture to pineapple juice and the 1/2 cup granulated sugar. Mix well and cook over moderate flame, stirring constantly, until thick and glazy, about 7 or 8 minutes. Pour glaze over well drained pineapple, mix, and let stand until cool. When pineapple glaze is cool, pour it with a teaspoon very carefully over the cheese filling.

Note: For a beautiful, shiny glaze, substitute 1 1/2 T. Clearjel for the cornstarch. Proceed as above but add sugar after mixture is thickened.