Evening Republican, Volume 16, Number 288, Rensselaer, Jasper County, 3 December 1912 — MOCK SALAD EASILY MADE [ARTICLE]

MOCK SALAD EASILY MADE

Cook Enthusiastic Over Dish That Should Be Good and Is by No Moans Costly. Any kind of meat may be used. I used roast beef. The recipe makes fodr large cups: One pint of lean meat, chopped or cut in very small pieces. Season with a level teaspoon of salt, a saltspoon of pepper and a scant teaspoon of sage. Mix thoroughly. Put half a cup of milk in a saucepan; add two tablespoons of dried bread crumbs- and cook until smooth. Remove from fire. Add two tablespoons butter and two well beaten eggs. Then add the meat to the bread mixture. When well mixed fill greased custard cups, stand, them in a shallow pan of boiling water, covered with greased paper and bake about half an hour in a moderate oven. Earlier in the day make some tomato sauce: one can pf tomatoes, two or three onions (if you care for onions), salt and pepper. Cook slowly until the onions are soft. When ready to serve place a generous amount of the sauce upon each- plate and turn one of the cups upside down in the center of the sauce. Have the sauce cold and the cup mixture hot This may sound troublesome, but it is quickly and easily made. — Boston Globe.