Catherine Owen's new cook book ..

of the vegetables, and save the meat, from which you can make a very appetizing hash in the following way : Take the meat from the bone, chop it with some cold potatoes and the vegetables you saved from the soup. Cold stewed onions, boiled carrots or turnips, all help to make the dish savory. Chop an onion very fine, unless you have cold ones, a little parsley and thyme, if liked, and sometimes, for variety's sake, if you have it, a pinch of curry powder, not enough to make it hot or yellow, yet to impart piquancy. If you have a tiny bit of fried bacon or cold ham or cold pork, chop it with the other ingredients, mix all well, moisten with the cold soup, and, when nicely seasoned, put the hash into an iron frying-pan, in which you have a little fat made hot ; pack it smoothly in, cover it with a pot-lid, and either set it in a hot oven, or leave it to brown on the stove. If there was more soup than enough to moisten the hash, put it on in a tiny saucepan, with a little brown flour made into a paste with butter, add a drop of tomato catsup, or a little stewed tomato, or anything you have for flavoring, and stir till it boils. Then turn the hash out whole on a dish, it should be brown and crisp, pour the gravy you have made round it, and serve. For a change make a pie of the hash, pouring the gravy in through a hole in the top when done. It is not generally known that a very nice plain paste can be made with a piece of bread dough, to which you have added an egg, and some lard, dripping, or butter. The dripping is particularly nice for the hash pie, and, as you need only a piece of dough as large as an orange, you will probably have enough from the soup, if you skimmed off all the fat before putting the vegetables in {^QQ pot-au-feu) ; work your dripping into the dough, 98 Culture and Cooking, and let it rise well, then roll as ordinary pie-crust. Potato crust is also very good for plain pies of any sort, but as there are plenty of recipes for it, I will not give one here. One of the very best hashes I ever ate was prepared by a lady who, in better times, kept a very fine table. And she told me there were a good many cold beans in it, well mashed ; and often since, when taking ^Hrayelers' hash^' in an hotel, I have thought of that savory dish with regret. Instead of making your chopped meat into hash, vary it, by rolling the same mixture into egg-shaped pieces, or flat cakes, flouring them, and frying them nicely in very hot fat ; pieces of pork or bacon fried and laid round will help out the dish, and be an improvement to what is already very good. To return once more to the soup bone. If any one of your family is fond of marrow, seal up each end of the bone with a paste made of flour and water. When done, take off the paste, and remove the marrow. Made very hot, and spread on toast, with pepper and salt, it will be a relish for some one's tea or breakfast.