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Show JELLIED MEAT LOAVES ARE EASY WAY TO "COOK" SUMMER MEALS : planter with a hot vegetable and crusty corn sticks. Be sure that the molds are well-oiled before you pour the meat mixture in. so that they will unmold easily. If you have an eye for a pleasing- appearance, it's easy to make designs on the top and sides of the loaves, too. Use 'sliced pickles, olives, eggs, pimiento or green pepper. Place in position on the bottom and sides of the pan, then fix in place with a bit of the. jellied mixture. Chill until firm before pouring in the rest of the meat. Or dip the foods in the jellied mixture mix-ture before putting them in place, then chill until firm before completing com-pleting the loaf. s Jellied meat loaves are an easy way to "cook" summer meals, reminds re-minds Reba Staggs, food authority. author-ity. Actually, most of them take little or no cooking, so they provide pro-vide refreshing substantial food that does not keep you uncomfortably uncomfort-ably warm as you go about your kitchen duties. There is much variety in jellied jel-lied loaves, both in the meat used and in the form in which they are molded. The variety in meats used is probably most important, points out Miss Staggs, because even the prettiest loaf must taste good. Along this line it is interesting to note that there are two distinct kinds of jellied loaves : the kind in which the natural gelatin of the meat is used, and the one in which gelatin is added. Veal is a good ex-. ex-. ample of a meat which has enough natural gelatin to hold a loaf in shape. The gelatin softens as the meat is cooked before molding. As for meats which may be jellied with added gelatin, the number is unlimited: cooked meat (beef, lamb, veal, fresh and smoked pork, and corned beef) and canned or ready-to-serve meat. The form in which the 'loaf is made provides a real opportunity for artistry. Mold the jellied meat in a loaf pan, then turn out on a platter and surround with a variety var-iety of relishes. Or mold it in a ring, turn out, and fill the center with cottage cheese or a cabbage salad. Another way is to make individual in-dividual molds, then serve on a |