Luncheon

A Kind Word for it. — The paragraph writer who has not penned a slur at the homely fare known as hash is a rara avis, and the poet whose first attempt at doggerel was not a denunciation of boarding-house hash is yet to be found. Slangy men of the world call a hotel or restaurant a "hashery," signifying that the resort is a place to avoid, it being cheap and not nice. Yet, with all the censure heaped upon it by an unappreciative public, hash is, from a hygienic standpoint, the very best mode of serving food. This statement may seem incredible, but when we consider it a moment we realize the truthfulness of it. Statistics are not wanting to prove that minced food digests almost as soon 34 CORNED-BEEF HASH. without being chewed at all as if it had been thoroughly masticated. People who habitually *' bolt " their food suffer no inconvenience from the practice when their food is cut very fine. Most of us eat too rapidly, either from forgetfulness, bad teeth, or in case of hurry ; and the result is derangement of the stomach which in time ends in an almost incurable case of dyspepsia. Hash, then, is the proper food to order in such cases. It need not necessarily be the well-known compound so famihar to all; but served in the form of croquettes, forcemeats, patties, cromisquis, souffles, etc., it is always acceptable, and may be offered to the most fastidious ; for while those various names sound more poetical, they all mean the same thing, simply — hash. Corned-Beef Hash. — This homely American dish, when- properly prepared, is very acceptable. The brisket part of the beef is the best for this purpose. The rump or very lean meat does not make good hash. Chop up the meat very fine the night before it is wanted ; add to it an equal quantity of warm boiled potatoes, moisten them a little with clear soup strongly impregnated with onion flavor. Mix meat and potatoes together, and place in ice box until wanted. The next morning it should be warmed MINCED LAMB ON TOAST. 35 in a frying pan. A little onion may be added if not objected to. Moisten the hash with hot water or clear soup, and, when quite hot, serve. Some like the hash browned ; this is accomplished by using a small quantity of butter, and frying the hash a delicate brown. The pan should be raised to an angle of thirty degrees, and the hash shaped like an omelet, then turned deftly out on a hot dish. Minced Lamb on Toast. — The cold lamb left from the preceding day is quite acceptable when served in this manner. All fat should be removed, and the meat chopped quite fine, warmed in the pan, moistened with a little stock or hot water, and seasoned with salt and pepper. Then arrange on slices of buttered toast. Poached eggs are appreciated by many with this dish. Arrange each egg neatly on top of the meat without breaking it. Beef Hash with Poached Egg. — Boiled fresh beef, left from the preceding day, and made into a hash with one-half meat, one-quarter each of potato and apple, and a little minced celery, nicely cooked and seasoned, and served on toast with a poached egg, is a very good dish. Minced Ham with Poached Egg. — Mince half a pound of cold boiled ham ; put an ounce of butter in a frying pan ; when melted 36 FRIZZLED BEEF WITH EGG.