July 8, 1955 Sunday Special Glazed Baked Ham, Browned Potatoes. Hot Spiced Cherries, Angel Custard Desert

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Glazed Baked Ham

Hot Spiced Cherries      Browned Potatoes

Garden Salad Bowl

Parsley Buttered Carrots

Angel Custard Desert

Glazed Baked Ham

3 to 4 pound canned ham
1/2 c. honey
Cloves

Place ham, fat side up, on rack in shallow baking pan. Stud with cloves; drizzle with honey. Bake at 325 degrees 45 minutes, basting often with additional honey.

Browned Potatoes

Select medium potatoes, 1 per person. Peel, rub with butter. Brown in oven with ham -- allow about 1 hour for potatoes.

Quick tip: You can skillet brown 1 No. 2 can whole white potatoes in 2 T. butter if you prefer.

Hot Spiced Cherries

1 1/2 T. cornstarch
1/4 c. sugar
1/4 t. allspice
1/4 t. cloves
No. 2 can red sour cherries, drained, reserve juice

Combine cornstarch, sugar and spices. Gradually stir in juice from cherries. Cook until thick and clear, stirring constantly. Add cherries. Serve hot with ham.

Angel Custard Desert

1 angel food cake
1 T. unflavored gelatin
1/4 c. cold water
6 eggs, separated
3/4 c. sugar
1 1/2 t. grated lemon rind
3/4 c. lemon juice
3/4 c. sugar

Remove crusts from angel food cake. Tear cake into pieces. Two forks are handy for this. Half fill well oiled angel food cake pan. Add filling (directions for making below), then more cake. Chill until firm. Unmold on serving plate.

Note: This dessert is gold and white like a daffodil cake. Cut in wedges, serve with whipped cream.


For Filling:

Soften gelatin in cold water. Combine egg yolks in 3/4 c. of sugar, lemon rind and juice. Cook until hot, NOT BOILING, water, stirring constantly until thickened slightly. Remove from heat; add softened gelatin and stir to dissolve. Cool until partially set. Beat egg whites until stiff, add 3/4 c. of sugar and continue to beat until stiff like meringue. Fold in custard.