February 21, 1956 Pork-Chop Loaf, Cherry Pudding

Pork-Chop Loaf

6 pork chops
1 c. chopped onion
1 c. chopped celery
1/3 c. butter
4 c. day-old bread cubes
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley
1/4 c. water

Brown chops in skillet. Remove from pan. Saute onion and celery in butter until lightly browned. Add bread cubes, salt, pepper and parsley, mix well, add water. Place a chop, fat side up at both ends of a 10 x 5 x 3 loaf pan. Alternate chops and stuffing. Run skewers through chops. Bake at moderate oven for about 1 hour. Serves 6. 

Cherry Pudding

1 c. sifted all purpose flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
2 T. shortening
1/2 c. milk
1 c. sugar
1 1/2 cups hot cherry juice or juice from cherries plus enough hot water to make 1 1/2 cups
1 c. pitted sour cherries
2 T. butter

Sift together flour, sugar, baking powder and salt. Cut in shortening finely. Add milk and blend to make a smooth batter. Spread in well-greased 8 x 8 x 2" pan. Dissolve sugar in hot cherry juice. Add cherries and butter. Pour over batter. Bake at 350 degrees 45 minutes. During baking, the cake will rise to the surface and the sauce will settle on the bottom. To serve, invert a square on dessert plate and dip sauce over it. Serve warm with or without cream.