One tea-spoonful of salt. One-quarter tea-spoonful of pepper✪ Baked Hash of Rice and Beef. Chop the meat, but not too fine. Put the milk on the fire, and when hot, add all the other ingredients, except the Qgg. Stir for one minute, to insure the whole being thoroughly hot, remove from the fire, and add the Gggj well beaten. Turn the hash into a baking dish, and bake twenty minutes. Serve in the same dish. The hash should be very brown. BAKED HASH OF POTATO AND BEEF. Two cupfuls of cooked beef. One cupful of cold mashed potato. Two table-spoonfuls of bread-crumbs. Two table-spoonfuls of butter. One-half cupful of water. Salt and pepper✪ Baked Hash of Potato and Beef. ME A TS. 155 Chop the meat, but not too fine, add the cold mashed potato and the other ingredients, and bake half an hour or until well browned. CORNED-BEEF HASH. • One pint of chopped beef. One pint of potato. One table-spoonful of butter. One-half cupful of milk or water. Salt and pepper✪ Corned-Beef Hash. Chop the potato and the meat separately and rather fine, seasoning each when chopped. If the beef is very- salt, do not add salt. Mix beef and potatoes together lightly. Pour the milk in a frying-pan with half the but- ter, and when warm, turn in the hash, spreading it evenly, and placing the rest of the butter, cut in pieces, on the top. Cover the pan, and place it where the hash will cook slowly for half an hour. There should then be a rich, thick crust on the bottom. Do not stir the hash. Fold it the same as an omelette, and place it on a warm platter. This slow process of heating the hash gives it a flavor that cannot be obtained by hurried cooking BEEF-LIVER STEW. One pound of liver. One-half lemon. One-quarter tea-spoonful of cinnamon. One-quarter tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. Salt and pepper✪ Beef-Liver Stew. Cut the liver in slices, wash them well in lukewarm salted water, and dry them on a napkin. Place some pork drippings in a frying-pan, and when hot, fry the liver I 56 THE PA TTERN COOK-BOOK. about three minutes. Turn it into a small stew-pan, add enough water to cover, the lemon cut in slices, all the spices and sufficient salt and pepper. Cover the pan, and stew slowly for thirty minutes. When done stir into the gravy in the pan a little corn-starch wet with water. Taste, and add more seasoning, if necessary. Serve on a small platter. This mode of cooking beef liver renders it tender and sweet. BEEF KIDNEY. Beef and sheep kidneys are often recommended for food on account of their cheapness, and epicures are fond of them as well. The latest decision of physicians is that they are not suitable for food, as, " from their con- stant use in the animal system, as organs which separate from the blood that which would poison the system if it remained in the blood, they are often liable to become diseased." Kidneys may be prepared (for those who like them) the same as liver stew, in the preceding receipt. BEEF TONGUE.

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One tea-spoonful of salt. One-quarter tea-spoonful of pepper. Chop the meat, but not too fine. Put the milk on the fire, and when hot, add all the other ingredients, except the Qgg. Stir for one minute, to insure the whole being thoroughly hot, remove from the fire, and add the Gggj well beaten. Turn the hash into a baking dish, and bake twenty minutes. Serve in the same dish. The hash should be very brown. BAKED HASH OF POTATO AND BEEF. Two cupfuls of cooked beef. One cupful of cold mashed potato. Two table-spoonfuls of bread-crumbs. Two table-spoonfuls of butter. One-half cupful of water. Salt and pepper. ME A TS. 155 Chop the meat, but not too fine, add the cold mashed potato and the other ingredients, and bake half an hour or until well browned. CORNED-BEEF HASH. • One pint of chopped beef. One pint of potato. One table-spoonful of butter. One-half cupful of milk or water. Salt and pepper. Chop the potato and the meat separately and rather fine, seasoning each when chopped. If the beef is very- salt, do not add salt. Mix beef and potatoes together lightly. Pour the milk in a frying-pan with half the but- ter, and when warm, turn in the hash, spreading it evenly, and placing the rest of the butter, cut in pieces, on the top. Cover the pan, and place it where the hash will cook slowly for half an hour. There should then be a rich, thick crust on the bottom. Do not stir the hash. Fold it the same as an omelette, and place it on a warm platter. This slow process of heating the hash gives it a flavor that cannot be obtained by hurried cooking BEEF-LIVER STEW. One pound of liver. One-half lemon. One-quarter tea-spoonful of cinnamon. One-quarter tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. Salt and pepper. Cut the liver in slices, wash them well in lukewarm salted water, and dry them on a napkin. Place some pork drippings in a frying-pan, and when hot, fry the liver I 56 THE PA TTERN COOK-BOOK. about three minutes. Turn it into a small stew-pan, add enough water to cover, the lemon cut in slices, all the spices and sufficient salt and pepper. Cover the pan, and stew slowly for thirty minutes. When done stir into the gravy in the pan a little corn-starch wet with water. Taste, and add more seasoning, if necessary. Serve on a small platter. This mode of cooking beef liver renders it tender and sweet. BEEF KIDNEY. Beef and sheep kidneys are often recommended for food on account of their cheapness, and epicures are fond of them as well. The latest decision of physicians is that they are not suitable for food, as, " from their con- stant use in the animal system, as organs which separate from the blood that which would poison the system if it remained in the blood, they are often liable to become diseased." Kidneys may be prepared (for those who like them) the same as liver stew, in the preceding receipt. BEEF TONGUE.

The Pattern cook-book