My first experience with a vegetable hash was at a hotel in one of the new towns in North Dakota where the landlady herself did the cooking. The hash was made from the different vegetables left from a boiled dinner chopped and heated, and was one of the happy gastronomic surprises.

Just such a surprise is in store for the vegetarian who utilizes the remains of the trumese boiled dinner.

One rule with few exceptions to be followed in hashes, is not to chop the ingredients too fine; they should be distinguishable one from another.

Always finish hashes in the oven when possible, either in frying pan or baking dish.

Cold baked potatoes or those boiled in jackets are preferable for hash, but steamed or plain boiled ones will do if not too soft. Rice may be substituted for potato. Do not be skeptical in regard to these dishes; try them.

Acushnet Hash

Heat chopped onion in oil or butter, add 2 parts chopped potatoes and 1/2 - 1 part coarse zwieback crumbs or granella, with salt. Pour a little nut milk or dairy cream, and water over. Cover and heat well, then brown in oven uncovered. A little sage may be used sometimes, or both onion and sage may be omitted.

Cabbage and Potato Hash

1 or 2 parts cold boiled or steamed cabbage and 2 parts potato, with cream, or butter and water makes a very meaty flavored combination. Do not brown this hash. Heat slowly, covered.

Use parsnips or carrots in place of cabbage for other varieties.

Cream is used to advantage in these dishes. The recipes given are merely suggestive of the many combinations possible.

Hash with Poached Egg

Nicely poached eggs, one for each serving, may be laid on to any of the hashes spread on a platter.

Savory Hash

Equal quantities mashed or whole stewed lentils and rice or chopped potato, with sage and onion, cream, or butter and water, salt.