minutes on each side. Lay in a casserole and pour round two cups of rich
brown sauce; add three onions cut in halves.


~BEEF HASH CAKES~--Chop cold corned beef fine and add a little more than
the same measure of cold boiled potatoes, chopped less fine than the
beef. Season with onion juice, make into small cakes, and brown in
butter or beef drippings; serve each cake on a slice of buttered toast
moistened slightly.


~BEEF RAGOUT~--Another way to serve the remnants of cold meat is to melt
one rounding tablespoon of butter in a pan and let it brown lightly. Add
two rounding tablespoons of flour and stir until smooth and browned; add
one cup of strained tomato and one cup of stock or strained gravy, or
part gravy and part water. When this sauce is thickened add two cups of
meat cut in small, thin slices or shavings. Stir until heated through
and no longer, as that will harden the meat. Season with salt and
pepper, and serve at once.


~BOILED BONED HAM~--Wash a ham, place it in a saucepan, cover with cold
water and boil for four or five hours, according to its size. Take out
the bone, roll the ham and place it in a basin with a large weight on
top. When cold put it on a dish, garnish with parsley, and serve.


~BONED HAM~--Have the bone taken from a small ham and put into a kettle
of cold water with one onion cut in quarters, a dozen cloves, and a bay
leaf. Cook slowly until tender and do not test it until you have allowed