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 

Round Steak with Macaroni

1/4 package of macaroni (10 cent size)

1 pound round steak

1 pint tomatoes

1/2 cup grated cheese (cream)

1/2 cup bread crumbs

3 tablespoons butter

2 onions

Salt and pepper

Break macaroni in pieces and boil 20 minutes. Drain. Put steak and onions through food chopper. Butter casserole and put in macaroni, meat, onions, seasoning, tomatoes, cheese and crumbs mixed and remainder of the butter. Bake one hour.

Contributed by Mrs. George Horst of St. Louis

Vinaigrette Sauce

2 yolks of hard boiled eggs

3 tablespoons oil

2 tablespoons finely chopped white onion

1 teaspoon salt

1 teaspoon white pepper

3 tablespoons tarragon vinegar

Press egg yolks through sieve, add gradually the oil and when well-mixed add seasoning. Serve with boiled beef or stuffed beef heart.

Contributed by Mrs. F. Ritter of Columbia, Ill.

Marrow Balls for Soup

Get a large marrow bone (do not boil), take out all the marrow, mix the yolk of one egg, salt, pepper, parsley chopped fine, flour enough to roll into little balls. Make the balls with the fingers, keeping the fingers well floured. Let boil in soup about 15 minutes before soup is done.

Contributed by Mrs. J. D. Robinson of St. Louis