Miss Parloa's kitchen companion

The materials required are : a quart of the trimmings of a piece of cold corned beef, a quart of cold boiled potatoes, a large table-spoonful of butter, a cupful of stock, or, if you have none, half a cupful of hot water ; salt and pepper to suit the taste. Season the meat and potatoes while you are chopping them rather fine ; then mix them together rather lightly, and add the stock. Put half the butter into a large frying-pan, and when it has melted, put in the hash, spreading it evenly, and laying the remainder of the butter on top in bits. Cover the pan closely, and place it where the hash will cook slowly for half an hour. There should be a thick, brown crust on the bottom. Care must be taken to avoid burning. Having warmed a large platter, fold the hash, and turn it out upon the dish as you would an omelet. Garnish with triangles of toasted bread. Other meats may be used instead of corned beef, yet that is the best. The slow process of heating the hash gives it a flavor that cannot be obtained by hurried cooking. If more convenient, the hash may be prepared for the frying-pan a day in advance of the cooking. When more crust is desired, a table-spoonful of butter may be melted in a second frying-pan ; and after the hash has been browned, turn it into this pan, and brown it on the other side. * Tongue Hash. Chop rather coarse the roots and trimmings of a tongue, and to each pint of the chopped meat add a pint of cold potatoes, chopped fine. Season well with salt and pepper, and add half a cupful of water. Put a table-spoonful of butter into the frying-pan, and when it has been melted, turn the hash into the pan, spreading it evenly. Cover, and place where it will brown for half an hour without burning; then turn out upon a hot platter, and serve at once. It should have a rich brown crust. * Turkey Hash. Cut a quart of cold turkey into dice, and season with salt and pepper. Put two table-spoonfuls of butter into a small frying-pan, and when it is hot, but not brown, add a table-spoonful of flour. Stir until the mixture is smooth and frothy, and gradually add a pint of cold milk ; then let it boil up once, and after seasoning with salt and pepper, add the seasoned turkey. Cook for eight minutes. Have eight slices of dry toast on a platter, and after spreading the hash upon them, serve immediately. Any kind of light meat, like chicken, game, or veal, may be prepared and served in the same way. * Vegetable Hash. The hashes that may be prepared from the remains of a boiled dinner are by some folk thought to be even more palatable than the dinner itself. Here is a receipt for a hash made from vegetables : Chop rather coarse the cabbage, turnips, parsnips, and about half of a small carrot. Use with each quart of the mixed vegetables one large table-spoonful of butter or beef drippings. Season with salt and pepper, and add one-third of a cupful of water or milk. Put the mixture into a frying-pan, and after covering it, cook it slowly for half an hour, stirring occasionally. Serve very hot. This is a good dish for breakfast, luncheon, dinner, or supper. Potatoes may be chopped and heated with the other vegetables. Use the cold beets left from a boiled dinner, either as a pickle or in a salad. * Meat-and-Potato Hash.