Buckeye cookery

Mother’s hash does n’t taste of soap grease, rancid butter, spoiled cheese, raw flour, boarding-house skillets, hotel coffee, garden garlics, bologna saus — i gage, or cayenne pepper; neither is it stewed and simmered and simmered and stewed, but is made so nicely, seasoned so delicately, and heated through , i so quickly, that the only trouble is, ‘‘there is never enough to go round.” Cold meat of any kind will do, but corned beef is best; always remove all surplus fat and bits of gristle, season with salt and pepper, chop fine, and to one-third of meat add two-thirds of chopped cold boiled potato, and one _ | onion chopped very fine; place in the dripping-pan, dredge with a little — flour, and pour in at the side of the pan enough water to come up level with the hash, place in oven, and do not stir; when the flour is a light-brown, and has formed a sort of crust, take out, add a lump of butter, stir it through several times, and you will have a delicious hash. Or, by cooking longer, it may be made of cold raw potatoes, which peel, slice, and let lie in salt and water a half hour before chopping. If of meat and potatoes, always use the — proportions given above, and before chopping, season with pepper and salt, | and a chopped onion if you like (if onions are not to be had, take them out of pickle jar), place in hot skillet with just enough water to moisten, add a little butter or some nice beef drippings, stir often until warmed through, cover and let stand on a moderately hot part of the stove fifteen minutes. Oe. ) When ready to dish, run the knife under and fold as you would an omelet, and serve hot with tomato catsup. In making hash meats may be combined © if there is not enoughofakind. Do not make hash or any other dish greasy. It is a mistaken idea to think that fat and butter in large quantities are | necessary to good cooking. Butter and oils may be melted without changing their their nature, but when cooked they become much more indigestible and — injurious to weak stomachs. " AFTER THANKSGIVING DINNER, ay -amost excellent hash may be made thus: Pick meat off turkey bones, shred itin small bits, add dressing and pieces of light biscuit cut up fine, mix together and ae into dripping-pan, pour over any gravy that was left, add water to thoroughly moisten, but not enough to make it sloppy ; place in a hot oven for twenty minutes, and, when eaten, all will agree that the turkey is better this time than it was at first; or warm the remnants of the turkey over after the style of escaloped oysters (first a layer of bread-crumbs, then _ minced turkey, and so on); or add an egg or two and make nice breakfast. The common error in heating over meats of all kinds 1 is putting — 362 FRAGMENTS. _—_.. | _ into a cold skillet, and cooking a long time. This second cooking is more properly only heating, and should be quickly done. All such dishes should be served hot with some sort of tart jelly. Always save a can of currant juice (after filling jelly cups and glasses), from which to make jelly in the © winter, and it will taste as fresh and delicious as when made in its season. ALWAYS SAVE