Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly
beaten; into this mixture cut and fold the whites of eggs beaten until
stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven.
Serve at once.



Corned Beef Hash with Vegetables (4)

Corned beef (cold, left over), 1-1/2 cups
Dice potatoes (cooked), 2-1/4 cups
Turnips (cooked), 1 cup
Onion, chopped fine, 1 small
Carrots (cooked), 1/2 cup
Water, 3/4 cup
Fat, 3 tablespoons

Cut the meat into small pieces. Add cooked vegetables cut into small
cubes, onion and water. Put fat into hot frying pan, add hash and cook for
about 20 minutes, allowing the hash to brown. Other left over meat may be
added to corned beef, or used instead of corned beef.



Corn Meal Scrapple (3)

Shin of beef, 2 pounds
Salt, 1 teaspoon
Onion, 1 medium