The National home cook book

: MEATS. Be Ts HASH (Mother’s)—Cold meat of any ind will Son put 5 ~ canned beef is best; always remove all surplus fat and bits of gristle. Put meat through food chopper and to one-third of meat add two-thirds of cold boiled potatoes, (also run through the chopper), salt and pepper, add onion chopped fine. Put a little butter in a dripping pan, heat on stove, add the hash, dredge with a little flour, place in oven and when a + crust has formed on top, take out and you will havea delicious © hash. . LEFT OVERS—Make a nice biscuit dough, roll out round, — ‘make a little heap of small bits of meat in center (any meat © left over will do, or pork steak (cut small), draw together at the top, put in a pudding ae and boil an hour. | * & - ¢ Take any broken piece Bee roast beef, mutton, veal or x small pieces of fish well cooked. Make a patter of one egg, one teaspoon baking powder, one cupful milk, salt and pepper ~— and flour to make a thick batter just so that a spoonful of the meat can be rolled in it so as to be perfectly covered. Drop thee a skillet of hot fat and fry brown. * * Ne When one has pieces of cold roast beef left over from a - meal, something quite delicious can be made from it for @ luncheon. Here is the recipe: Small slices of cold roast beef, one tablespoon butter, three tablespoons jelly, wash of cayenne or paprika, a little salt and glass of sherry or ce Madeira. Put butter into dish. When melted add jelly, cay- -enne or paprika, salt and sherry. Then add beef and serve smoking hot. , pea * *.6 aXe, A savory way of serving remnants of a roast of veal, mut- _ -ton or beef, which the familly have dubbed as “left-over. -ragout,” is made as follows: Fry in butter until tender and - colored a light yellow, a cupful of sliced Spanish, Bermuda - or young onions; add a cupful each of cold gravy and canned or fresh stewed, tomatoes, with paprika salt and a pinch of — curry powder, if curry is liked; stew 15 minutes and add the sliced cold meat; when hot through, arrange a mold of nicely boiled rice in the center of a steak platter, lift out the slices — _ of meat, let them overlap around the rice, and pour the gravy — over all. ; j @ s * A very good way to use up leftover bits of ham is to chop - fine one cupful, then make noodles of two eggs and cut into “squares about the size of dice; now throw noodles into boiling water, let boil three minutes, then strain and put boiled noodles into chopped ham. Beat two eggs with one-fourth -eup milk, pour on noodles and ham, mix well and bake in well- greased pan for about 20 minutes or until light brown. ; This is very good for lunch boxes or picnic baskets, ae to serve for luncheon. : * * * g Left-over fried pork chops or ham—chop very fine, season to taste, mix some salad dressing with it and make, sandwiches 'for tea some day. \ * * * é A nice breakfast dish is made from cold steak left over - from dinner the night before. Chop or grind meat in food chopper, put in sauce pan and add boiling water in proportion — _ of two cups water to one of meat; then add a lump of butter _ size of an egg, salt and pepper to taste; ; thicken with flour — and water to make a thin gravy and pour over slices of toasted bread. The toast may be buttered first. ~ F ae * x Chop fine any meat left over, season to taste, add hot. gravy. If you have no cold gravy to heat, put tablespoon ~— butter in skillet and when hot add level tablespoon flour; — stir till dark brown, add cup cold water; stir till free from ~ umps. Put in chopped meat; when well mixed pour st elit 8 ie and slice next.day. Do not bake it. * * & , Make corn-meal mush in usual way. After rendering otit t meat, take scraps, chop fine, stir in mush, while hot turn square pan to cool; when cold, cut in thin slices and fry brown; serve with maple sirup. "Delicious. bd * *