General Directions for Warming over Meats.

Remove everything uneatable, bones, gristle, or skin. Cut in pieces of equal size, or chop fine. Moisten with gravy or stock, season moderately, and serve hot. Meat thus prepared may be put on slices of toast, or placed in a deep plate or vegetable dish, covered with mashed potato, and baked until the potato is brown, or prepared with the potato as hash, or combined with buttered crumbs in an escallop.

Hash

Twice as much chopped or mashed potato as meat, or equal parts of each. The meat may be one-fourth fat; chop it fine, add the potato, and chop again. Season with salt and pepper, the quantity to be varied with the nature of the meat; moisten with milk, water, or stock. Melt a tablespoon of fat for each cup of hash in a frying-pan, spread the hash in evenly, and cook slowly for about twenty minutes. Shake the pan occasionally to prevent sticking. Roll or fold without breaking the brown crust. Or the hash may be put in a buttered pan and baked in the oven.

A slice of onion or stalk of celery chopped fine with the potato gives an agreeable flavor for a beef hash.

Some housekeepers have not yet grasped the idea that a hash may be made from anything but corned beef or salt fish, yet ham, lamb, chicken, halibut, salmon, or any meat or fish combined with potato well seasoned and carefully warmed makes an acceptable hash, which may well be the principal part of the breakfast or luncheon.

Vegetable Hash

Chopped beets, turnips, and cabbage may be added to a hash of corned beef and potato. More often the potato is mixed with an equal bulk of the other vegetables in any proportion in which they happen to be left from other meals, especially from a boiled dinner. This hash is heated and browned slightly like any other.

Steak Hash

Bits of broiled steak left over may be chopped fine and put with a remainder of scalloped onion and mashed potato and will make hash for a relish the next day with boiled or scrambled eggs.

Scalloped Meat Or Fish.

One measure of meat, poultry, or fish chopped or cut fine, one of sauce or gravy, one of stale bread or coarse cracker crumbs, or boiled rice, or macaroni. Season either meat or sauce highly with salt, pepper, onion juice, celery salt, or whatever is liked and is convenient at the time.

Unless the meat is quite fat, melt one ounce of butter to mix with each cup of crumbs. In a pudding dish put a layer of crumbs, then meat, moisten with sauce, and proceed till the dish is full, having crumbs on top.

To prepare baked fish the following day for break-fast or luncheon, remove all skin and bones, and mix fish, stuffing, and sauce together; moisten with milk if there was not sufficient sauce. Put in shells or a shallow pudding dish, cover with buttered crumbs, and bake till hot and brown.