Economical Salad

This recipe has proved a good way to use up soup meat or leftover roast beef.

1 pound cooked soup meat or leftover roast beef

1 green sweet pepper

1 red sweet pepper

1 medium sized stalk celery

2 sweet pickles

Put the meat through the food chopper, cut the celery, peppers and pickles into small pieces, adding them to the meat. Season to taste. Combine with either mayonnaise, French dressing or the following salad dressing:

1 teaspoon salt

1 teaspoon mustard,

2 teaspoons sugar

2 tablespoons butter or oil

2 1/2 teaspoons flour

2 egg yolks or 1 egg

3/4 cup scalded milk

1/2 cup hot vinegar