The Waterbury Democrat., 1936-03-20

size and shape of a meat loaf offers opportunity for a change, too. Serve Individual Stuffed Meat Loaves for guest dners, Ham Loaf Baked in q Ring Mold for buffet suppers and Refrigerator Meat Loaf thinly sliced for the family supper. Try these splendid recipes on your fam fly soon. They will revel in the variety of your dishes.
 Meat and Spaghetti Loaf Serves G-Have F lb. fresh pork, 1 lb. smoked ham and h lb. veal, ground together twice. Combine meat, large can Cooked Spaghetti in To- mato Sauce, and 1 egg. Mix thor oughly, using 8 large fork, break ing Spaghetti into small pieces. Form into an oblong loaf, batting together well, and place in a small roaster, the bottom of which has been greased. Scar in a very hot over $500 degrees F) for 10 min- utes, then pour A cup water around loaf and place a small whole onion in roaster. Cover and bake in a moderate oven (376 de- grees F.) for 1 hour. Remove cover last 20 minutes to allow loaf to brown. Lift loaf with spatula or cake turner from roaster to hot platter. Blend 3 tablespoons flour with liquid in roaster, add 1 cup full hot water, and cook until thick ened. Remove onion, and serve the sauce in a gravy bowl.
 Note: The Spaghetti seasons loaf perfectly and holds the meat to- gcther 50 1t slices nicely.
 Refrigerator Meat Loaf-Grind together finely 2h cups cold Cooked veal or pork, and F cup Sweet Mus tard Pickle. Add % teaspoon salt, h teaspoon pepper, and table spoons melted butter. Blend thor oughly and pack firmly into pan lined with waxed paper. Place overnight in refrigerator. Slice thinly and garnish with watercress.
 This may be made into sand wiches, using whole wheat bread, placing lettuce leaf in each sand wich. Slices of tomato may also be added, if desired.
 Peanut Butter Meat Loaf--Have 1 ID. raw cured ham and h lb. fresh pork ground together twice. Combine meat, 2 cups Rice Flakes, teaspoon Worcestershire Sauce, l egg, < cup milk, 3 tablespoons Pea nut Butter and a dash of pepper. Mix thoroughly and form into an oblong loaf, batting together well. Place in a small roaster, the bot tom of which has been greased, and sprinkle loaf with flour. Scar in very hot oven (500 degrees F.) until brown. Pour 1s cup water around loaf, cover, and continue baking in a moderate oven (375 de- grees F0 for 1 hour.
 Note: Peanut Butter gives meat loaf a rich, nutty flavor similar to that of baked Virginia ham.
 Individual Stuffed Meat Leaves Serves 0-Have 3 lbs. beef and 1 ID. fresh pork ground together twice. Combine meat, 2 teaspoons salt. dash of pepper, 2 eggs, slight ly beaten, 1 small onion, chopped, 1a cup milk, 2 cups Rice Flakes, 1-3 cup Tomato Ketchup and tea spoon Worcestershire Sauce. Mix thoroughly. To make the individ- ual meat loaves-wrap some of the meat mixture around half a hard cooked egg. Be sure the egg is vel covered with the meat mix ture. Place the little loaves in greased baking pan, cover each with a half strip of bacon, and bake, covered, in a hot oven (400 degrees F) for % hour, basting as needed with a few tablespoonfuls water. Remove lid the last 10 minutes of baking in order to permit bacon to brown.
 Peeled potatoes may be baked around loaves, if desired.