August 17, 1954 Jellied Hamburger Loaf, Peach Breakfast Cake, Spiced Peach Pudding

Jellied Hamburger Loaf

1 pound hamburger
1 t. salt
1/2 c. chopped onion
1/2 c. chopped celery
2 10 1/2 oz. cans vegetable soup
2 T. gelatin
1/2 c. cold water
2 T. lemon juice

Add salt to hamburger. Pan fry with onion and celery until beef has lost the pink color and onions are lightly browned. Soak gelatin in cold water and add to heated soup. Stir until gelatin is dissolved. Combine all ingredients, pour into 8 x 4 inch loaf pan. Chill 2 hours or until set. Unmold. Garnish with stuffed olives. makes 8 to 10 servings.

Peach Breakfast Cake

3 t. melted butter
1 t. grated orange rind
1/2 c. sugar
1 1/2 c. sliced peaches
1 egg
1/2 c. sugar
1/2 c. milk
1 3/4 c. biscuit mix

 Mix butter, orange rind, sugar and peaches. Spread evenly over bottom of ring mold. Beat egg, add sugar, milk and biscuit mix. Stir only enough to moisten. Spread carefully over the peach mixture. Bake at 425 degrees for 25 - 35 minutes.

Spiced Peach Pudding

1 1/2 c. flour
1/4 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
2 t. baking powder
1/2 t. salt
4 T. shortening
1/2 c. milk
2 T. butter
1/4 c. sugar
1 1/2 c. peaches
1 T. lemon juice

Mix and sift flour, sugar, cinnamon, nutmeg, baking powder and salt. Cut in shortening, add milk. Melt butter, add sugar, peaches and lemon juice. Pour batter over peaches, cover and bake in hot oven 400 degrees for 1 hour.