The standard book of recipes and housewife's guide, comprising as complete cook book

Potato and Meat Pie. — Chop cold meat fine, removing the bones, fat and gristle. Put the meat into a pudding-dish, measuring it to find the quantity. To each cup of meat pour one- third cup of gravy or stock, or one-quarter cup water. Taste the gravy, stir in one-quarter tablespoonful salt, a sprinkle of pepper, and a few drops of onion juice or a little chopped parsley. Boil and mash potatoes, and spread the mashed potatoes as a crust over the meat and gravy. Smooth the crust, and bake the pie on the grate of the oven until golden -brown. It will require from fifteen to thirty minutes. Hash. — Chop the meat as in the preceding recipe. To each cup of meat add two cups mashed potatoes, one-half tablespoonful salt and a sprinkle of pepper. Mash together thoroughly. Put one-half tablespoonful drippings into a fry-pan. When the fat smokes scrape in the hash, and let it cook slowly until browned on the bottom. Fold over in the middle, and serve on a hot platter. Stewed tomatoes or onion juice or boiled onions chopped, if added to the hash, will improve it. Vegetable Hash. — To the ingredients of the above recipe add chopped beets, turnips, beans, or a little cabbage. One or all of these vegetables may be used. Moisten the mixture with milk, put it in a saucepan, and stir it twenty minutes over the fire, until the milk is absorbed and the hash is thoroughly cooked. The hash may be put in a covered kettle and set in a moderate oven for two or three hours. The long, slow cooking causes the flavors of the vegetables to blend, and gives it a rich taste. Baked Hash. — Chop meat fine, put a layer of meat in the baking pan, then a layer of potatoes, mashed or cut in cubes, then a layer of bread crumbs. Season with butter, salt and pepper, enough water to moisten. Bake three-fourths of an hour. Ham Sandwiches. — Four pounds of ham chopped fine . Dressing : Yolks of four eggs , four tablespoonfuls of vinegar, one small teaspoonful of mustard, one-half teaspoonful of black pepper, juice of one lemon, a little cayenne pepper if desired. Cook until thick: mix with ham and spread between slices of buttered bread. Dried Beef Sandwiches. — Chop dried beef fine, removing all stringy pieces. Spread between thin slices of buttered bread. These are much easier to digest than ham sandwiches . Tongue Sandwiches. — Wash the tongue and soak over night in salt water, put on in cold water, boil until tender, take out, remove skin while warm, when cold chop fine. Make a dressing as follows : Yolks of four eggs, four tablespoonfuls vinegar, one small teaspoonful of mustard, one-half teaspoonful pepper, juice of one lemon ; cook until thick and mix with chopped tongue, and spread between slices of buttered bread. Salmon Sandwiches. — One can of salmon chopped fine, one cup bread crumbs, one egg, one tablespoonful of melted butter; season with salt and pepper; mix well, and put in two greased one pound baking powder cans, with lids on ; boil one and a half hours, then take out of cans and brown in the oven. When cold, slice thin and place between slices of bread.