Jellied ham loaf
25 portions, 1 by 4 by 4 inches
5 tablespoons unflavored gelatin 1 cup cold water 1½ quarts coarsely ground lean cooked ham 3 cups chopped celery 1½ teaspoons onion juice ¾ teaspoon powdered horseradish ¾ cup mayonnaise 1½ cups cooked salad dressing ([p. 19]) 1 tablespoon lemon juice ¾ teaspoon prepared mustard ¾ cup sliced stuffed olives
Soak gelatin in cold water for 5 minutes. Place over hot water until dissolved. Combine all ingredients. Mix well.
To serve immediately. Place in a loaf pan of desired size. Garnish with sliced hard-cooked eggs. Chill until firm, slice, and serve on crisp salad greens.
To freeze. Place in loaf pans or freezer containers. Chill until firm. Cover with lids or wrap in freezer packaging material. Seal and freeze.
To prepare for serving. Thaw, without unwrapping, in the refrigerator. Garnish with sliced hard-cooked eggs, slice, and serve on crisp salad greens.
Menu suggestion. Serve with buttered lima beans and sliced tomatoes, and apple pie a la mode for dessert.
HEARTY BEAN DISHES
Cooked dry beans freeze especially well. Because freezing, like cooking, softens beans somewhat, cook them until barely tender for the best quality frozen product.