Chicken Hash

(Grace D. Pardridge.)

Boil thoroughly, a fat, selected chicken. Take out when done. Place pot back on fire and make a good strong broth. While this is being done strip the meat off the chicken in as large pieces as possible; cut these into small squares with a sharp carving knife. Put into the pan with a liberal piece of butter, and the least bit of onion, chopped very fine. Cook thoroughly, then add the chicken together with 1/4 of quantity of boiled potatoes cut in the same manner as the chicken. Add 2 hard boiled eggs chopped fine, seasoned with salt, pepper and a little Mexican pimento pepper, over this pour an equal quantity of the broth, previously prepared and into which while . boiling there has been put cream equal to the quantity of broth. Cook slowly again and stir constantly until the proper consistency for serving as hash. Just before serving stir in the yolks of 3 raw eggs, to give it a rich color. This is a most delicious dish and may be served at luncheon, dinner or a late supper.