The cooking garden

To one pint of finely chopped beef add one pint of cold, boiled potatoes, also chopped, and two-thirds of a cup of hot water. Season with pepper and salt. Put a table-spoonful of butter or lard on a hot pan. Spread the hash smoothly, and cook slowly. When brown, turn into a hot platter, or fold over double like an omelet. HASH ON TOAST. Chop meat fine, and dredge once or twice with flour. Add pepper and salt. Put it into frying-pan with a little butter and water to moisten it. Do not brown. Arrange slices of toast on platter, and turn hash over them. WARMED-OVER MEAT. Make a gravy of bones and trimmings, a little onion or slice of salt pork. When brown, add a little hot water ; salt and strain. Return to the pan and thicken with flour. Cut the meat across the grain into small pieces, stew thoroughly, but do not boil it. Sprinkle on pepper and salt. MEAT ESCALOPED. Chop cold beef fine, and season. If you have no gravy, moisten with hot water and add a little butter. Put it into a baking-pan and cover with mashed potatoes. Glaze the top with butter, and before putting it in the oven gash the top to let out the steam. Brown nicely. Recapitulation of the Lesson. CORN BEEF HASH. I We cut the meat into the tray, trimming off all the gristle and bits of skin. 2 We chop It very tine, chopping across the tray. 3 We turn it into a dish, and put potatoes into the tray. 4 We chop the potatoes 5 We put the frying-pan on to heat. 6 We turn the meat into the tray with the potatoes, and season it. 7 We add a Httle hot water slowly till sufficiently moist. 8 We put the butter in the frying-pan. 9 We spread in the hash. 10 We lift the hash with a broad knife to see if it is brown. 1 1 We sprinkle in a little pepper, if brown. 1 2 We fold it like an omelet. Now it Is finished. HASH ON TOAST. 1 We cut the meat in pieces Into the tray and trim off the gristle and skin. 2 We chop very fine, dredging with flour and seasoning while chopping, 3 We put It In the frying-pan with a little hot water and butter. 4 We set it where it will cook slowly. 5 We make small pieces of toast without any crust. 6 We place them on a hot platter and arrange the hash nicely upon them. Now it Is finished. BOILED CORNED BEEF. 1 We put it Into a bowl of water to rinse it. 2 We plunge It Into a pot of boiling water. 3 In ten minutes we put it on back of stove to cook more slowly. 4 We let it simmer till tender. 5 When it is cooked we let it cool in the pot. Now it is finished. WARMED-OVER MEAT. 1 We lay the bone and trimmings in the frying-pan. 2 We cut in a little onion or salt pork. 3 We put it on the stove to brown. 4 We cut the meat thin across the grain. 5 We turn hot water into the pan for the gravy. 6 We strain it into a bowl. 7 We rinse all the specks from the frying-pan. 8 We turn the gravy into the frying-pan and stand it on the stove. 9 W^e prepare the thickening. 10 We add it to the boiling gravy. 1 1 We season and taste. (The fiour should taste cooked.) 12 We add the meat to the gravy. 13 We set it where it will heat slowly. When hot it is finished. MEAT ESCALOPED. 1 We wash and pare our potatoes into cold water. 2 We cut them into quarters, and put in saucepan to boil.