Evening Republican, Volume 14, Number 301, Rensselaer, Jasper County, 20 December 1910 — Cornmeal and Meat Loaf. [ARTICLE]

Cornmeal and Meat Loaf.

—Get two pounds of soup meat, with the soup bone, and after the soup has been made remove all the meat and ehep-it- fine. Then take about a quart of the soup and reduce it slightly with hot water, then add sufficient cornmeal to make a rather thick mush. Cook the meal thoroughly, and whe* almost done, add the chopped meat, with a little salt, pepper and two teaspoonfuls of grated onion. Stir the mixture frequently to prevent catching or burning. When done, pour in a pan to harden. Cut in slices and serve like a beef loaf.