Show M Feeding a Family 0 of 5 on on 12 12 a We Week Wee e MeatLoaf Meat Loaf Mal Makes es FinMain Fine Fin FineMain FinEMain 1 Main Dish Try Dish Try It j I By META GIVEN Meat loaf when good is such a useful main mam dish that the thc h 1 wife can hardly have too many of them in her recipe file use leftover cooked meat some start from scratch w with h meat and there is practically no end to the different kin km meat that can be combined to produce produce pro pro- pro produce duce loaves of different flavors Veal with Its chicken flavor is al always always always al- al ways good choice for lor meat loaf loaf loaf- and since ham and chicken go particularly particularly par- par I well together veal vent and ham should too loo At least east that Is the theory back of ot this loaf Try it for yourself and see You'll like the savory onion sauce too Ham and Veal Loaf With Onion Sauce Sauco One half lb Ib cooked ham ground 1 lb Ib boned veal cooked and ground cup cracker crumbs 2 eggs beaten Vt h cup meat broth or water 1 tablespoon tablespoon table table- spoon butter Combine first five Ingredients Shape into loaf and place in a greased shallow baking dish Dot with butter Bake In a moderately moderately atey hot oven degrees F F. for forone forone forone one hour Remove loaf to a hot platter and make onion sauce Indish in indish indish dish in which it was baked 4 Onion Sauce One tablespoon butter 1 small onion chopped fine tine 2 tablespoons flour 1 l' l r cups broth or water i cup evaporated milk teaspoon teaspoon teaspoon tea tea- spoon salt sail dash of pepper Melt butter add onion and cook through Add l f cup broth stir in flour slowly Add remaining broth evaporated milk and salt and stir while cooking gently for fora a few minutes Serve hot over ham hamand hamand hamand and veal loaf Serves 5 5 MENUS FOR THURSDAY Breakfast Sugared peaches 1 Ib lb b. b sugar assorted dry cereals 3 cups toast 10 slices jam 3 1 cup coffee 4 milk for children Luncheon Cream of watercress soup 1 bunch watercress chopped fine 4 fat lat 4 flour tall tin milk 2 cups water 1 tsp grated onion salt and pepper Soda crackers 11 Ib lb b banana salad 3 bananas diced 12 marshmallows marshmallows marshmallows lows chopped 12 walnut halves chopped 4 mayonnaise Cookies h lb Ib bought tea 2 tsp milk for children Dinner Ham and veal loaf with onion sauce see above parsley buttered potatoes 2 lbs Ibs potatoes chopped parsley 2 butter butler melted eggplant 1 medium eggplant eggplant eggplant egg- egg plant 4 fat fat at sliced bers 1 medium Bread tread andt 10 slices butter butler fresh p plu large plums coffee coHee 4 for children f Cost for day day about about 1 i i Peach Preserves I EI Eight ht quarts peeled h peaches 7 cups sugar M Choose peaches of good good I f but not overripe o If It you voul ou well shaped peach halves be br there are no soft bruised sp spot l will have to be cut out A or stone free-stone peach serves th thO pose equally well but a al peach always produces the able rich red color In pre while a yellow jellow peach give glut amber colored preserve A Al Aj stone peach Is more work l land tl and separate from the seed is ahva always s 's worth the they do produce a superior r serve from the stand point 5 c vor and color Lay the j I halved peaches in layers layers ayers enamel pan that can be co Sprinkle some of the sug sugar r reach each layer Let peaches sti st sugar overnight brain offin oft offs in the morning and heat hear tc ing Add peaches carefully shape can best be preset lifting peaches out of the pal pai the hands and dropping c cai al l linto into hot syrup Boil Boll rather ly y for a half hour shak n pan every few minutes to pl p pi sticking Then reduce heat simmer slowly until pr pre have acquired the color and syrup In l labout about 2 hours Put Into sterile jars Yield 4 I |