Miss Parloa's kitchen companion

Take enough of the trimmings of cold corned beef to make three cupfuls when chopped rather fine. Use also the same quantity of cold boiled potatoes, chopped rather coarse. Sprinkle both ingredients with salt and pepper ; half a teaspoonful of pepper will be enough, and the amount of salt will depend upon the saltness of the beef. Add also one teaspoonful of grated onion. After mixing the materials lightly with a fork, add one-quarter of a cupful of milk. Put one table-spoonful of butter into a frying-pan, and when it has become melted, put in the hash. Spread it lightly on the bottom of the pan, and after covering it closely, set it where it will heat slowly and cook for half an hour or more. There should be a rich brown crust on the bottom of the hash when done. Slip a knife under it to ascertain this fact. At serving-time fold the hash like an omelet, and turn out on a warm platter. Garnish with triangular pieces of dry toast. Force-meat Cakes. Any kind of cold meat may be used. Enough to make a pint should be chopped fine. In addition there will be required half a pint of milk, a table-spoonful of salt, half a teaspoonful of pepper, two table-spoonfuls of butter, an egg, a pint of dried bread crumbs, half a pint of stale bread, free of crust, and some fat for frying purposes. Put the milk and stale bread into a saucepan, and cook slowly for ten minutes. After removing the mixture from the stove, mash it very fine with the back of a spoon ; then add the butter, meat, and seasoning. Shape the mixture into small, flat cakes ; and after beating the egg on a plate, dip the cakes into it and then into the dried crumbs. Put a kettle of fat on the stove, and put the cakes into a wire fry ing-basket. When smoke begins to rise from the centre of the liquid, lower the basket into the kettle. The cakes will cook in two minutes. Drain them on brown paper, and serve hot. * Baked Sausages. After pricking the sausages, put them into a basin and cover with boiling water. Boil for ten minutes ; then remove from the hot water, and put into cold water for two minutes. Roll in beaten egg and then in fine, dry bread crumbs, and, laying them in a shallow pan, bake in a hot oven for fifteen minutes. An egg and a pint of crumbs will answer for a pound of sausages. Serve on a hot dish, with a garnish of triangles of crisp toast. Baked sausages are more delicate than fried ones. If the meat be not in cases, omit the boiling, and proceed with the breading and baking. * Baked Rice and Sausages. For six persons use a small teacupful of rice, eight sausages, two quarts of boiling water, one table-spoonful of salt, and a little pepper, if you choose. Wash the rice in three waters, and then put it into a large stew-pan with the boiling water. Boil, with the cover off the pan, for twenty-five minutes, adding the salt at the end of the first fifteen. When the rice is cooked, drain it in a colander. Sprinkle lightly with pepper, using about one-third of a teaspoonf ul, and then spread in a rather shallow dish. Cut the sausages in slices about one-third of an inch thick, and lay them on the rice. Bake in a rather hot oven for twenty minutes, and serve at once in the dish in which the cooking is done.