Southern Hash

Ingredients

• Six raw potatoes
• 1 C. stock
• 1 small onion
• 2 C. meat, chopped
• 2 or 3 green peppers
• 1 tomato
• 4 T. butter

Method

1. 1

   Chop potatoes very fine, also peppers and onion.

2. 2

   Melt butter in frying pan, add vegetables with stock and cook till potatoes are tender.

3. 3

   Keep covered and stir often to prevent sticking.

4. 4

   When potatoes are done, add meat.

5. 5

   Season well.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 43. The excerpt below is the record exactly as published.

SOUTHERN HASH. Six raw potatoes 1 C. stock 1 small onion 2 C. meat, chopped 2 or 3 green peppers 1 tomato Chop potatoes very fine, also peppers and onion. Melt 4 T. but- ter in frying pan, add vegetables with stock and cook till potatoes are tender. Keep covered and stir often to prevent sticking. When po- tatoes are done add meat. Season well. POTATO CUPS. Hot mashed potato Vegetables Shape potatoes to form cups. Fill centre with vegetables cut very fine. Season; serve a garnish and vegetable. BAKED STUFFED TOMATOES. Cut a thin slice from top of large smooth tomatoes. Remove pulp and mix pulp with equal quantities of celery and bread crumbs. Season. Fill tomatoes with mixture, sprinkle buttered crumbs on top. Bake in pan with 14-inch water until crumbs are brown. BOILED DINNER. 4 lbs. corn beef 1 turnip 3 beets 1 cabbage 2 carrots 1 squash potatoes Wipe meat and plunge in boiling water. Let simmer till tender. Cook beets in boiling water about 4 hours. Beets may be cooked the day before, then sliced and put in vinegar. Bake the squash sep- arately about 1 hr. Wash carrots and turnip and cabbage, put in meat liquor. Carrots require about 2 hrs., turnip 2 hrs., cabbage iy2 hrs., and potatoes are pared and cooked about % hr. Place meat in center of platter; place sliced carrots and turnip around meat. Serve other vegetables separately. SPICED BEETS. 1 qt. cooked beets \\ t. mustard seed 2 cups vinegar G cloves 34 cup sugar y± t. salt 2 in. piece cinnamon dash cayenne Heat vinegar, add sugar, and other spices. Cook until mixture is reduced to 1-3. Add beets, cook 20 min. Serve hot or cold. 76 THE WORCESTER DOMESTIC SCIENCE SCHOOL. ASPARAGUS TIPS IN CROUSTADES. Clean asparagus, tie in bunches, place in pan with boiling water. Cook until tips are tender. Remove tips and reserve liquor and tough stalks for soup. Make 1 C. white sauce, add asparagus tips, cut in small pieces; serve in croustades. CROUSTADES. Cut stale bread into squares or circles, remove centres, leaving cases. Brush over with butter and brown in oven. ESCALLOPED TOMATOES. Remove skins from tomatoes, cut in half, cook until soft, season. Cover the bottom of buttered baking dish with crumbs, cover with tomato, put on another layer of crumbs, then tomato, sprinkle top with crumbs. Bake until crumbs are brown. TOMATO ASPIC JELLY. 1 C. tomato 1 stick celery % box gelatine (Cox) 1 bay leaf 1 small onion 2 cloves Cook all ingredients except vinegar and gelatine 10 min., add 2 T. vinegar and gelatine which has been soaked in cold water. Stir until dissolved. Strain and pour into moulds. Serve with mayon- naise dressing on lettuce leaves. BAKED BANANAS. Wash bananas, remove skins and cut in halves lengthwise, then in quarters. Put in shallow pan, add 2 T. melted butter, 1-3 C. sugar, 2 T. lemon juice. Bake 20 min. Baste often. Serve with lemon sauce. GERMAN CARROTS. 6 small carrots 2 T. flour 1 t. salt 2 T. butter % t. pepper 1 T. chopped parsley 2 t. sugar Grated nutmeg Wash carrots, and cook until sctft. Remove skins and cut carrots in y2-mch cubes. Make a sauce of flour, butter, seasoning and 1% C. carrot liquor. Before serving sprinkle parsley over top, and nutmeg if desired. STUFFED CUCUMBERS. 3 cucumbers % T. onion % C. soft bread crumbs 1 t. parsley y2 C. cold meat % t. salt LABORATORY COOK BOOK. 77 % C. white sauce or stock Pare cucumbers, cut in half lengthwise. JBoil gently 6 min. in salted water. Dry on towel, fill halves with stuffing; if too dry moisten with stock. Cover with buttered crumbs. Place in baking pan. Surround with cucumber water and bake in slow oven 40 min. Serve with well seasoned sauce. EGG PLANT. Eemove skin, cut in slices ^-inch thick. Sprinkle slices with salt. Let stand under presure 1 hr. Dip slices in crumbs, egg and crumbs. Fry in deep fat. BAKED SQUASH. Wash squash. Cut in half. Eemove seeds. Put in pan, sur- round with ^-inch water. Bake until tender. PABSNIP CAKES. Wash parsnips and cook 45 min. in boiling salted water. Ee- move skins, mash, season with salt, pepper and butter. Shape in small flat cakes, roll in flour and saute in butter. STUFFED ONIONS WITH NUTS. Peel 8 Spanish onions. Parboil 5 min. Eemove a portion of cen- ter, leaving a thin shell. Chop fine 1 C. meat nuts, 1 C. soft bread crumbs, 1-3 C. melted butter, add % t. salt, 1-16 t. pepper, 1 egg. Fill onions with mixture, place in baking dish, surround with 1 C. water or stock. Bake 1 hr. Serve with white sauce. SPANISH EICE. Blanch 2 C. rice. Cook in 5 C. boiling water, y2 t. salt. Cut 2 slices of salt pork into small pieces and try out. Eemove pork and saute y2 onion, y2 green pepper in fat. Put in double boiler, add rice that has been drained; moisten with 3 C. tomato sauce. Cook until tender. SAUSAGE AND FEIED APPLE. Wipe sausages, prick with fork several times, brown in frying pan. Make syrup of y2 C. sugar, 1 C. water. Cook apples cored and sliced ^-inch thick in syrup till apples are soft, but not broken. Serve around sausages. EICE AND PEPPEES. y2 C. rice y2 green pepper 3 T. butter 3% C. boiling water 1 slice onion Cook rice in water until nearly tender. Melt butter, add pepper 78 THE WORCESTER DOMESTIC SCIENCE SCHOOL. and onion chopped fine; brown. Drain rice when nearly tender; add pepper and onion and tomato sauce. Cook in double boiler until tender. TOMATO SAUCE. 2 T. butter 2 T. flour 1 C. strained tomato V2 C. tomato i/2 C. stock 14 t. salt 1-1G t. pepper Make as a white sauce. ASPARAGUS LOAF. Cook 41/2 T. flour and 2% T. butter together; add y2 t. salt, 1-16 t. pepper, 1 cup milk. When boiling add 2 T. ham or chicken chopped fine. 1 C. asparagus tips, 4 eggs well beaten. Turn into mould thickly buttered. Cook till centre is firm in hot water. Do not let the water boil. APPLE FRITTERS. Pare, core and cut 2 apples in lengths. Cut eighths in slices, stir into batter. Drop by spoonfuls and fry in deep fat. Sprinkle with powdered sugar. Serve with lemon sauce. BATTER 1 1-3 C. flour 14 t. salt 2 t. baking powder (Rumford) 2-3 C. milk 1 egg Mix and sift dry ingredients, add milk gradually, an egg well beaten. LEMON SAUCE. 1/2 C. sugar 2 T. butter

Cook this with the app: pantry check, scaling, and the assistant.