COOKING FOR 1968 Suggestions For Picnic

Press, Volume CVIII, Issue 31836, 14 November 1968, Page 3

COOKING FOR 1968 Suggestions For Picnic

•By CELIA TIMMS’ Meat loaves are easy to make and may be eaten hot with vegetables, cold with salad or as filling for sandwiches. They would make a welcome change for Show Week-end picnics or for easy meals at home. Here are two reeipes to try: PORK AND APRICOT LOAF For six servings you will need:— lib finely minced ham lib pork sausage meat or minced pork 1 cup milk 1J cups soft breadcrumbs 2 tablespoons chopped onion 2 tablespoons chopped parsley 2 eggs i teaspoon dry mustard i cup brown sugar i cup chopped dried apricots 1 teaspoon flour

Method: Combine milk and breadcrumbs. Add the ham, pork, onion, parsley, beaten eggs, mustard and apricots. Mix thoroughly. Combine brown sugar and flour and sprinkle this mixture evenly on the bottom of a greased 5 by 9 (approximately) loaf pan. Pack meat mixture in firmly and bake in a moderate oven (350) for 1) to 1) hours. Serve hot with a hot tomato sauce, or cold.

PORK AND LOAF Jellied Pork and Tongue Loaf has an unusual combination of meats and is ideal for a warm day with salad. For four you will need:— 4 sheeps tongues 1 small onion 2 cleves Lemon rind 1 dessertspoon vinegar 1 teaspoon brown sugar 4 pork sausages 3 teaspoons gelatine 1 clove garlic 2 gherkins . 1 or 2 bard boiled eggs 1 tablespoon chopped parsley.

Method: Cook tongues until tender with the onion, a thin piece of lemon rind, cloves, vinegar and brown sugar. Drain, skin and cut into thin slices. Prick sausages well, then simmer in water for 10 minutes; drain, skin and cut into thin slices.

Mix with the tongues, add chopped gherkin, chopped eggs and parsley. Soften gelatine in a little cold water, add half cup of stock in which tongues were cooked and the finely chopped garlic. Bring to the boil then allow to cool. Add this to the meat mixture, pour into prepared mould or loaf tin and chill until set. Unmould and garnish.