July 27, 1955 Cook While It's Cool Toasty Cheese Loaf, Peach Melba

Today I have planned for you s hearty supper sandwich meal, its toasty hot, yet can be prepared early in the day, just before meal time pop it in the oven.

Summer Supper Menu

"In the shade of the old apple tree"

Toasty Cheese Loaf

New Peas with Mushrooms      Tomato Salad

Peach Melba

Toasty Cheese Loaf

1 loaf unsliced bread
Butter
1 c. ground cooked ham
1/4 c. pickle relish
1/4 c. chopped celery
1 hard cooked egg, chopped
3 T. mayonnaise
1 pound can jellied cranberry sauce
1 5-oz. jar sharp cheese spread
1 T. butter

Trim crusts from all sides of bread. Mark in thirds lengthwise with toothpicks and cut in 3 long slices. Butter bottom slice, top with ham filling made from combining ham, pickle relish, celery, chopped egg and mayonnaise. Butter the middle slice of bread, place it spread side up over ham salad. Cut cranberry sauce into 1/4 inch slices lengthwise. Top bread slice with cranberry layer. Cream cheese spread with butter. Spread over top layer of loaf and on sides but not over fillings. Skewer layers together, mark top in eighths crosswise. Chill until mealtime. Bake on greased cookie sheet at 350 degrees for about 30 minutes. Garnish top with radish roses and parsley. Serves 6 to 8.

Peach Melba

5 or 6 fresh peaches
1 c. sugar
2 c. water
Dash salt

Raspberry sauce
3/4 c. sugar
1 pint raspberries

Dip peaches in boiling water for a few seconds; slip off skins. Combine sugar, water and salt; bring to a boil. Simmer peaches in this syrup for 10 minutes. Dip syrup syrup over peaches as they cook. Chill in syrup. Drain before serving with raspberry sauce. For raspberry sauce sprinkle sugar over fresh raspberries. Let stand 2 hours. Put through sieve. Makes 4 to 5 servings. To serve 8 prepare 8 or 9 peaches, syrup will be sufficient and you can stretch the blueberry sauce.