March 21, 1956 Marvelous Meat Loaf, Raisin Bread Pudding

Marvelous Meat Loaf

1 1/2 pounds ground beef
1 can condensed tomato soup
1 c. fine dry bread crumbs
1/2 c. chopped onions
2 T. butter
1 egg, slightly beaten
1 t. salt

Combine beef, tomato soup and bread crumbs, saute onions in butter until slightly browned, add to beef mixture, stir in egg and salt. Pack lightly into a loaf pan or shape into a loaf. Bake at 350 degrees for 1 hour. 8 servings.

Raisin Bread Pudding

2 c. milk
2 c. day old bread cubes
1/4 c. brown sugar
1/4 t. salt
2 T. butter
1 t. vanilla
2 egg yolks, beaten
2 c. seedless raisins
2 egg whites
3 T. sugar

Pour milk over bread cubes. Add brown sugar, salt butter, vanilla, egg yolks and raisins. Spread in greased 8 x 8 x 2 inch baking dish. Set in pan of hot water and bake at 350 degrees for 50 to 60 minutes. Remove from oven and spread with meringue made by beating egg whites until fluffy and add sugar and continue beating until soft peaks are formed. Spread over pudding, sealing to edge of dish. Replace baking dish in pan of hot water, bake 10 minutes or until meringue is lightly browned. 8 servings.

Menu: Meat loaf, Scalloped Potatoes, Buttered Carrots, Raisin Bread Pudding, Hearts of Lettuce Salad.