Evening Republican, Volume 16, Number 160, Rensselaer, Jasper County, 5 July 1912 — HOW TO MAKE AN EGG LOAF [ARTICLE]

HOW TO MAKE AN EGG LOAF

Very Dainty Dish for Bummsr Days end Can Be Served Either Hot or Cold. For egg loaf use six hard-boiled eggs, 1% cups grated bread crumbs, one cup finely chopped meat, any kind; one cup soup stock, one cup sweet cream, two raw eggs, one rounding teaspoon salt, one-fourth teaspoon pepper, ohe minced onion and one heaping teaspoon powdered sage if liked. Directions: Remove the shells frard boiled eggs, grate thenv both Volks and whites; add the raw eggs, Beaten; now the chopped meat and seasoning, next add the stock and cream and last of all add the bread crumbs. The other ingredients should be thoroughly mixed before the crumbs are added. * The mixture must we stiff enough to form into a leaf Use more bread crumbs if needed. Mold into a loaf, place in a pan and bake in a moderate oven twenty-five minutes. 1 Cut into slices and serve either hot or’cold with tomato sauce if liked.