Corn Beef Hash

Drop the corn beef into boiling water and simmer, allowing 30 minutes to the pound. When cold, chop rather coarse. Chop cold cooked potatoes coarse, also Dry bread may be used instead of part of the potatoes, and improves hash.

4 c. meat.

4 c. potatoes.

4 tbsp. butter.

2 tsp. salt.

1/4 tsp. pepper.

1 c. milk.

Butter the bottom of a skillet; put in it the mixture of meat and potato. Over the top put seasoning and butter. Add the milk and put the skillet in the oven. Let it remain there half an hour, stirring every ten minutes. If browned hash is desired, reserve half of the butter, and after the second stirring melt the butter in a frying pan; put the mixture into it and cook on the top of the stove, without stirring, until brown underneath. Fold and serve. This will be greatly improved by the addition of a green pepper, chopped fine.

Cottage Pie

Cover bottom of a small greased baking dish with hot mashed potato, add a thick layer of roast beef, chopped or cut in small pieces (seasoned with salt, pepper, and a few drops of onion juice) and moistened with some of the gravy; cover with a thin layer of mashed potato, and bake in a hot oven long enough to heat through.

Hash On Toast

6 slices of toast.

Toast points.

1 c. cooked potato, cut in dice.

2 c. meat, cut in dice.

1/4 tsp. Worcestershire sauce.

2 tbsp. butter.

2 tbsp. flour.

1/2 tsp. salt.

Pepper.

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.

Swiss Steak

Select a slice of round steak, cut about two inches thick. Into the steak pound as much flour as it will hold on both sides. It takes at least a cup of flour. Then brown well in hot bacon or salt pork, fat on both sides, then cover with hot water and let stew about one and a half or two hours. Cut a number of onions fine and add these, also parsley, salt and pepper. Add more water as needed and, if necessary, thicken the gravy a little when ready to serve.

Spanish Steak

Round steak, weighing two pounds, cut two inches thick; rub the night before with olive oil and lemon juice. Brown well in very hot frying pan, on both sides. Cover with one onion sliced thin, pour over one can of tomatoes and add three tablespoons of bacon fat or butter, season with salt and pepper, cover securely and cook on top of stove very slowly from two to three hours. When done, the meat should have absorbed most of the juices. Serve whole, using the good juices in frying pan for gravy.

Mock Duck

2 c. soft bread crumbs.

1/2 c. butter.

2 tbsp. chopped parsley.

2 tbsp. chopped celery.

1/4. tsp. pepper.

1 tsp. salt.

Mix ingredients together thoroughly and moisten with hot water. Two pounds beef (round or flank), pound on biscuit board. Spread dressing on meat, roll and bake for two hours in slow oven, basting frequently.