The household cook book

VEGETABLE HASH — Take equal parts of boiled vegetables, corned-beef, and salt pork, chopped together; this makes a fine hash. When you have a boiled dinner, always have enough left to make hash for breakfast the next morning. The vegetables used are potatoes, turnips, cabbage, beets, and parsnips or carrots; put the fat from the kettle in which the dinner was boiled, in a large frying-pan, and let it melt; then put in the hash, smooth it down, put a pieplate over it to keep in the steam, set it on the back of the stove for 15 or 20 minutes until thoroughly heated, and dish it in the hot plate which covered it. Vegetable hash is often made without meat, and is much liked by most people. HASH PIE — Take any kind of cold meat and chop it finely; season with salt and pepper, put in a layer of bread crumbs, then a layer of meat, then crumbs, until the dish is full. Make a gravy, pour it over, and bake. SCRAPPLE — This can be made of odds and ends of fresh meat such as would be used for soups — pigs' heads and feet, beef shanks and trimmings. Boil the meat with sufficient water to cover it well, until the meat separates from the bones ; then take it up, remove the bones, cut, or chop the meat finely, and return it to the broth ; add salt, pepper, and herbs, if liked. Let it boil up again and thicken it with corn-meal to make a stiff mush, and cook it thoroughly. Put it in bread pans to solidify, and, when cold, cut off in slices and fry in salt CROQUETTES 179 pork fat, dripping, or sausage fat. This is an inexpensive dish, and excellent in cold weather, for supper or breakfast. Finely minced remnants of any kinds of cold meats, with the gravy, can be utilized in the above manner, instead of the fresh meat. PILAFF. 1 onion. Butter the size of an egg. 2 cups minced cold meat. 1 teacup rice. 1 pint tomatoes. Put the butter iii a frying-pan, and cut the onion in, then fry to a delicate brown; add the rice, and brown that in the butter, taking care not to let it scorch. Next add the tomatoes and 1 pint of hot water; cover and cook until the rice is done, adding more water if needed, but it should not be watery when done. Season with salt, pepper and cayenne, and curry powder if liked; then put in the chopped meat, stir well, and send to the table hot. POTTED MEAT OR FISH — All kinds of meats can be potted, and the same general principles hold good for all. Take the cooked meat or fish, remove it from the bones, clear away all skin and gristle, and pound it in a mortar. It should be well pounded, reduced to a smooth paste, and no unbroken fibre left. Then add spices, pepper, salt, made mustard, mace and cayenne; the amount used varies. If it is intended for immediate use, add the spices sparingly; if to be kept some time, spice highly. Then moisten with melted butter, and press the mixture down in small pots or jars of stone or earthenware, and let it get thoroughly hot in the oven; or better, steam it 30 minutes in the steamer. Then press down again and cover with hot •clarified butter or beef suet, and tie paper dipped in egg over the top. Game of all kinds, fish and" beef, are best put up alone, but chicken or veal can be mixed with tongue or ham.