MEATS


When it came to cooking meat for breakfast, Margaret thought she
had better take first what looked easiest, so she chose--


Corned Beef Hash

1 pint of chopped corned beef.
1 pint of cold boiled potatoes.
1 cup of clear soup, or one cup of cold water.
1 tablespoonful of butter.
1 teaspoonful of finely minced onion.
1/2 teaspoonful of salt.
3 shakes of pepper.

Mix all together. Have a hot frying-pan, and in it put a
tablespoonful of butter or nice fat, and when it bubbles shake it
all around the pan. Put in the hash and cook it till dry, stirring
it often and scraping it from the bottom of the pan. When none of
the soup or water runs out when you lift a spoonful, and when it
seems steaming hot, you can send it to the table in a hot dish,
with parsley around it. Or you can let it cook without stirring
till there is a nice brown crust on the bottom, when you can
double it over as you would an omelette. Or you can make a pyramid
of the hash in the middle of a round platter, and put poached eggs
in a circle around it.

Many people like one small cold boiled beet cut up fine in corned