Last week I mentioned the 1942 WCED Victory cookbook and in recent weeks the yearning for ham loaf, well, this week I was able to combine the two topics by using the ham loaf recipe from the cookbook. It was different from the one Mom made but quite tasty and great for an Easter meal.
It only took a couple of hours to cook but it was well worth it. So for this holiday column I’m including the recipe and several others that seem to fit for Easter dining.
Happy Easter to all!
1 lb. smoked ham
1 lb. fresh pork
1 egg beaten
1/2 cup milk
1/2 cup fine bread crumbs
1/2 tsp. salt
1/4 cup water
1 cup brown sugar
1/8 tsp. vinegar
Mix the six ingredients for the ham loaf throughly.
Dissolve the three ingredients for sauce in the pan you will be baking in.
Add the ham loaf to the pan with the sauce and bake from 1 1/2 to 2 hours. (Although it didn’t give a temperature I’d use 350 degrees.) Remove the ham loaf from the pan, then add four slices of canned pineapple to the juice in the pan. Brown on one side then on the other.
As a decorative idea line the meat platter with lettuce leaves, put the ham loaf on the platter then place the browned slices of pineapple on the ham loaf.
This recipe was from Mrs. E. S. Erhard, of Curwensville.
q q q
Hot Cross Buns
1 cup scalded milk
1/4 cup fat
1/3 cup sugar
1/2 tsp. salt
Combine and cool to lukewarm (85 degrees)
1 tsp. sugar
2 tbsp. lukewarm water
1 compressed yeast cake (One (1/4-oz.) yeast packet of dry yeast OR 1 cake fresh, compressed yeast equals 2- 1/4 tsp. dry yeast (active dry or instant active dry))
Soften yeast in water then mix in sugar.
1 egg, beaten
1/2 cup seedless raisins
1 tsp. cinnamon
1/4 tsp. allspice
3 1/2 –4 cups all-purpose flour, sifted
Mix yeast mixture, milk mixture and egg, raisins, cinnamon, allspice and as much flour as can be stirred into the dough. Place in a greased bowl, cover and let rise in a warm place (75-85 degrees) until double in bulk.
Knead the dough, shape into balls and arrange in a greased pan (9x9x1 1/2). Brush each bun with egg white; cover and let rise until double in bulk.
Snip a deep cross in the top of each with scissors (I believe they likely mean kitchen shears).
Bake in a hot oven (425 degrees) for 25 minutes, cook and fill the cross on top of each with white icing.
Makes 2 dozen buns.
Raisins and spices may be omitted to make plain rolls.
This recipes was from Mrs. Art Senard, of RD1, DuBois.
q q q
Custard Corn Cake
(40 year old recipe which in 1942 would make it a recipe from 1902)
1 1/2 cups corn meal (not corn flour)
1/2 cup flour
1/2 cup sugar
1/2 tsp. salt
1 cup milk
2 tsp. baking powder
2 eggs, well beaten
Mix the dry ingredients together. Then mix milk, baking powder and eggs together in a separate bowl. Slowly add to the dry ingredients and mix to make a batter.
Put two tablespoons of butter into a round pan on the stove and let melt not brown, then pour in batter.
For custard put 1 cup milk into the center of the batter and do not stir. Bake until nicely browned or well done.
No oven temperature was listed for this recipe but I’d likely use a moderate temperature of 350 degrees.
Recipe from Mrs. B. E. Ashbaugh, of RD1, DuBois.