Browned Hash

1/4 c. meat. 1/2 c. mashed potato. 1 tsp. boiling water, or more.

1 tbsp. fat. Salt and pepper. Onion juice. Chopped parsley.

Spread the mixture smoothly in a frying pan in which one-half of the fat has been heated. Cook over moderate heat so it will brown slowly and not burn. Cook from twenty to thirty minutes and do not stir. Fold like an omelet. One-half this quantity should be used for class work.

The same mixture may be made into one small cake three-quarter inch thick and browned in the same way.

Hash On Toast

1 slice of toast.

Toast points.

1/4 c. cooked potato, cut in dice. 3/8 c. meat, cut in dice.

1/8 tsp. Worcestershire sauce. 1/2 tbsp. butter. 1/8 tbsp. flours tsp. salt Pepper. 1/2 c stock or water.

Make a brown sauce, heat the meat and potatoes in it, and serve on the toast. Garnish with parsley and toast points.

Scalloped Meat

1/3 c. meat. 1/2 tbsp. fat.

1/2 tbsp. flour.

1/4 c. hot milk or stock.

1/4 tsp. salt. Pepper.

Onion juice or parsley. 1/2 c. buttered crumbs.

Put a few of the crumbs in a baking-dish or buttered shell, mix the meat and sauce, and pour this into the dish, cover the top with the remainder of the crumbs and brown in a hot oven ten to fifteen minutes.

Cold fish may be shredded and used in the same way.

Casserole Of Rice And Meat

1/4 c. meat.

1/8 tsp. salt.

Pepper.

1/8 tsp. onion juice.

1/2 tsp. chopped parsley. 1/4 egg.

1 tbsp. fine crumbs. 1/2 c. cooked rice.

Season the meat and mix with the crumbs and beaten egg, add enough stock to make it pack easily. Line a small buttered mould with rice, fill with the meat, cover with the remainder of the rice, cover tightly and steam thirty minutes. Serve with tomato sauce.