The complete cook book

Certain quantity of cold cooked meat; as much and half more of cold chopped potatoes; as much chopped green tomatoes; one-third as much chopped raw onion; season to taste. Yolks of three eggs, one-third cup of cream and one teaspoonful of butter. Put the onions in a skillet with a little water and let it cook while chopping tomatoes, and cook until both are slightly tender before adding meat and potatoes. Season with salt and pepper to taste (sage if you like it,) and a little butter. Beat the eggs in the cream thoroughly, pour it over the mixture in the skillet and let it simply scald. Serve on hot platter and garnish with cress or parsley. BEEF OR VEAL HASH. Take cold beef or veal and chop very fine, removing the gristle and skin. Mix with it half as much cold boiled potatoes chopped ; season with salt and pepper and shake a spoonful of flour over it. Now chop a small onion and put it in a stewpan with one tablespoonful of butter and one pint of stock or water. Boil it down to half the quantity, and just before serving add the beef and potatoes and some chopped parsley. Let it scald for five minutes, and serve on toasted bread. Mushrooms are nice to add if you have them. 146 The Complete Cook Book. FRIZZLED BEEF (No. 1). Shave off very thin slices of smoked or dried beef and cover with boiling water, and let it stand ten minutes* then stir it up and drain off the water. To every halfpound of beef melt one tablespoonful of butter in a stew pan, and add the chips of beef. As soon as they begin to curl or frizzle, break over them three eggs and stir well until the eggs are cooked. Then take up and dust with white pepper and a tiny bit of salt and garnish with parsley. FEIZZLED BEEF (No. 2). Cut in thin shavings smoked or dried beef; cover with cold water and set on the back of range, and let come to a slow heat, but not boil. Then drain off the water, and to every pound of beef allow one generous tablespoonful of butter, one egg, one tablespoonful of flour and one-half pint of sweet milk. Melt the butter in a saucepan and heat the meat in it until it frizzles; dredge in the flour and stir again. Beat the egg in the milk ; heat it and add it slowly to the frizzled beef, and serve with poached eggs. VEAL LOAF. Three and one-half pounds of veal, fat and lean, and one slice of salt pork ground together until very fine ; six or eight snowflake crackers rolled fine, two eggs well beaten. A piece of butter size of an egg, one tablespoonful of salt, one tablespoonful of pepper (red and black mixed), one teaspoonful of nutmeg, and one teaspoonful of onion juice. Mix thoroughly with your hands, and work it all together, and mold into the shape of an oval loaf. Press firmly and pack into a dripping pan. Sprinkle bread crumbs over it, put two or three small bits of butter and a thin slice of breakfast bacon on top and bake slowly two hours. Add onehalf cup of hot water and baste often. Slice when cold. (You may add one teaspoonful of savory or marjoram i£ you like.) The Complete Cook Book. 147 SAUSAGE LOAF. One pound of veal, two and one-half pounds of country sausage, six snowflake crackers powdered, two eggs well beaten, a piece of butter the size of an egg, one teaspoonful of salt, one teaspoonful of pepper (red and black mixed), and a little grating of lemon rind. Mix thoroughly and form into an oval loaf. Pack into a dripping pan and sprinkle bread crumbs over it, and dot with bits of butter and two thin pieces of breakfast bacon on top, and bake two hours slowly. Add a little water and baste often. TONGUE LOAF. Boil one large tongue and chop very fine; add salt and pepper, one cup of cracker crumbs, and three eggs, yolks and whites beaten separately till very light. Bake in a buttered pan. 148 The Complete Cook Book. RELISHES AND ENTREES SANDWICHES.