SERVING STUFFED MEAT LOAF CAN BE COOK’S INGENUITY

[Welland Tribune  February 22, 1945]

By Betsy Newman

Hardship or no hardship in this rationing business, it gives the cook a chance to exercise her ingenuity and try new recipes, and what housewife doesn’t like to try out something new?

Today’s Menu
Stuffed Meat Loaf
Baked Sweet Potatoes
Corn Pudding
Celery and Raw Carrot Sticks
Peach Melba    Coffee or Tea

Stuffed Meat Loaf
2 lbs of ground beef
1 green pepper, chopped
1 onion, chopped
1 tablespoon of Worcestershire sauce
1 tablespoon of salt
1/2 teaspoon of sage
1 cup of dry bread crumbs
1/2 cup of water
1 egg
2 slices of bacon

Stuffing
Combine all ingredients but bacon; mix well. Make a layer of 1/2 meat mixture in deep 9-in pan, cover with dressing, press remaining meat mixture over dressing, put bacon on top, and bake in slow oven (300 deg F) for 1 hour.

Stuffing
2 cups of dry bread crumbs
1/4 cup of chopped onion
1/4 cup of chopped celery
1/4 cup of bacon drippings
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 cup of water

Combine all ingredients and mix well.

Peach Melba
6 halves large peaches, fresh or canned
1 cup of peach syrup
1 1/2 pints vanilla ice cream
1/2 cup of chopped nuts

If peaches are fresh, prepare a thick syrup by cooking 1/2 cup of sugar, one-half cup of water, 2 peaches, pared and sliced a few  grains of salt, and enough red coloring matter to give pinkish tinge. Strain and cool this syrup. If peaches are canned, drain syrup from them, cook it down and color it pink. Put a spoonful of ice cream in the hollow of each peach, pour on some of the pink syrup, sprinkle with chopped nuts, and serve at once.