For more than two hundred years Mustard has been served
as a condiment, for Mustard, like pepper and salt, enhances
the fine flavour and gives new zest and piquancy to all
meat dishes.

It stimulates the appetite and thus aids digestion. Try the
tasty recipes below and you will agree that Mustard is truly
“Mealtime Magic’’. *

OVEN BAKED HAM

(pictured on page 15)

Place ham fat side up on rack in roasting pan. For tender (uncooked) ham, wrap
ham loosely in inner paper wrapping. Bake in a moderately slow oven (325°F.)
25 minutes per pound. One hour before the end of total baking time remove from
oven, remove paper and rind.Combine 14 cup brown sugar, | tablespoon Mustard,
1 cup liquid honey, 4 cup orange juice. Pour over ham. Bake 45 minutes longer.
Remove from oven. Slice oranges; quarter slices. Arrange on ham in flower pattern
with maraschino cherries; secure with whole cloves. Bake 15 minutes longer,
basting frequently with the orange juice glaze.

KIDNEY STEW SUPREME

(pictured on page 21)

14 lbs. kidney (lamb, veal. pork or 1 teaspoon Worcestershire Sauce

beef) 334 cups water
1144 cups chopped onion 4 tablespoons flour
3 tablespoons fat or salad oil 3 cups hot, seasoned, mashed
114 teaspoons salt potatoes
ly teaspoon pepper 6 eggs

l4 teaspoon Mustard

Cube kidney; soak 1 hour in salted water. Drain. Brown with onion in fat or salad
oil. Add salt, pepper, Mustard, Worcestershire sauce, water. Cover; simmer 30
minutes. Thicken gravy with flour. Pour into casserole. Make potato border with 6
wells. Break egg in each well. Bake in moderate oven (350°F.) for 30 minutes.
Serves 6.

BAKED SAUSAGE ROLL

4 pound sausages 34 cup milk
l4 cup chopped onion 2 teaspoons Mustard
2 cups once-sifted pastry flouror 2 tablespoons cold water
134 cups once-sifted hard- 3 teaspoons baking powder
wheat flour l4 teaspoon salt

4 tablespoons shortening, chilled

Cut the sausages into 44-inch pieces and pan-fry until cooked through and well
browned; drain from the fat. To the sausage fat in the pan, add the onion and cook
until golden; drain from the fat. Mix the sausages and onion. Measure and sift
together twice, the flour, baking powder and salt. Cut in the shortening finely.
Form a well in the dry ingredients, add the milk and mix lightly. Turn out on a
lightly-floured canvas or baking board and roll into a rectangle about 14-inch thick.
Blend the Mustard and cold water and spread over the rolled-out dough; cover with
the sausage mixture and roll up like a jelly roll; dampen edges and seal well.
Place on a greased cookie pan and bake in a hot oven (425°F.) about 30 minutes.
Slice for serving; pass tomato (or other) sauce.

where mustard is specified always use KEEN’S D.S.F. 13