The thorough good cook

81. Foreign Hash. Take the meat off any cold joint, cut it in even-sized pieces. Cut up in slices two Spanish onions, four carrots, two tomatoes, two large apples, fry them in dripping or butter, and when tender add, according to the meat, a pint or a quart of stock, poured over them. Take two heaped-up tablespoonfuls of flour, mix into a smooth paste with a little water: add salt, pepper, and one teaspoonful of brown sugar, a few herbs, fresh or dried, and a clove of garlic. Let all boil together for three hours ; then place the saucepan beside the fire, add the meat, stir well ; put in a teaspoonful of jam, and after ten minutes serve very hot. If you cannot get tomatoes, two tablespoonfuls of tomato-sauce will do. 82. Corned-Beef Hash. Chop rather fine some cold corned-beef To each pint add one pint and a half of cold boiled potatoes chopped fine, one tablespoonful of butter, and one cupful of stock, or, if no stock is on hand, two-thirds of a cupful of hot water. Season with salt and pepper to taste. Put the mixture into a frying-pan, and stir over the fire for about eight minutes, being careful not to burn it. Spread smoothly. Cover the pan, and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelette, and turn on to a hot dish. Garnish Avith points of toast and parsley. Serve hot. If there are no cold potatoes, the same quantity of hot mashed potatoes may be used. 83. Provençal Hotchpotch— " Cassoulic." Any remains of cold meat ; but be careful to add some fat bacon and some onions, minced small. Cut up your meat into small dice. Add haricot beans which have been well soaked and cooked the previous day in gravy Place meat, haricots, and gravy, properly seasoned, in a wellbuttered mould; strew bread-crumbs and little bits of butter on top, and brown in the oven for a quarter of an hour or twenty minutes. Turn out and serve hot. You may substitute carefully boiled rice or cold boiled potatoes for the haricots, if you like. This is a very economical and toothsome dish, and one of the safeguards against explosions of conjugal temper. The observant housekeeper will not fail to note that " cassoulic " is a species of Southern arabesque of the English " bubble and squeak." 84. "West Indian Pepper-Pot. Procure a bottle of casaripe sauce. This sauce is sent from the West Indies. It is thick and dark in appearance, and is sold in quart bottles. Take whatever remains of meat or poultry you have, cut them into convenient pieces, trim them neatly, put them into a pan, and cover them with the sauce. Make the whole hot over the fire, and take out as much as is required for immediate use. Further supplies of game or poultry must be covered with additional sauce, and warmed up each time it is used. The sauce Avill keep the meat quite good. 85. Toad-in-a-Hole. Beat two eggs ; stir in three tablespoonfuls of baked flour, add half a saltspoonful of salt and a pint of milk ; beat the batter for fifteen minutes. Grease the interior of a pie-dish; put in the batter, with a pound and a half of cutlets of mutton or beef in moderate-sized pieces; season with salt, pepper, and chopped onion, and bake in a fairly hot oven for an hour and three-quarters.