with Elizabeth Luncheon Party Ring

Press, Volume XCVIII, Issue 28792, 13 January 1959, Page 2

with Elizabeth Luncheon Party Ring

A baked meat loaf is a most useful thing because it. may be served either hot or cold according to preference. It may be decorated and garnished up to look as glamorous as a magazine picture, and all .done ahead of timfe.

So if there are guests in the offing, think about some sort of a meat loaf. If you have any ham left, you could not do better than this luncheon party ring which is baked with its decoration already on and is served upside-down fashion with a ring of stiff tulip-style flowers round its top. IJlb minced pork 2 cups minced ham 1} cups fine stale breadcrumbs 2 eggs 1 cup milk Pinch salt Dash pepper 1 teaspoon mustard i cup vinegar i cup brown sugar 1 tin small sized pineapple rings A few glace cherries A few green gherkins. Finely mince. Ijlb lean uncooked pork, and enough lean ham to make about two cups. Combine with breadcrumbs, eggs, milk, salt and pepper and a little grated onion. Mix mustard with brown sugar and vinegar and turn into the bottom of a large ring tin. Cut pineapple slices in halves and arrange round with a cherry in the centre of each. Cut gherkins into long strips and arrange a piece beside each pineapple flower. Pack the meat mixture firmly on to the top without disarranging the pattern. Bake in a moderately hot oven —regulo 5 or 400 degrees, about 1} hours. Pour off any excess fat and turn the shape out, carefully pressing back into position any of the pattern disarranged. Serve hot, surrounded with small mounds of mashed potatoes and green peas, or slide off when cold on to a large plate covered with finely shredded lettuce, and garnish round with raddish roses, tomato, cooked green peas or any decorative salad accompaniments.