clear fire until a golden brown. For dyspeptics it is better to broil the
potato first and add the butter after, as the heating of the butter
renders it indigestible. Sweet potatoes may be broiled after this same
rule, and would be less greasy than when fried.


Vegetable Browned Hash

Chop two or three cold boiled potatoes rather fine, add an equal quantity
of chopped carrot, and either string beans or peas, which ever you happen
to have left over. You can add to this a cupful of stewed cabbage. Put
two tablespoonfuls of butter into a shallow frying pan, mix the
vegetables, put them into the butter, let them stand over a slow fire
until they are browned thoroughly and crusted in the bottom. Fold one half
carefully over the other, and press the two halves together; cook just a
moment longer, and turn out on to a heated platter. This is a nice dish to
serve with omelet and tomato sauce for luncheon or supper.




CHEESE


The shells of Edam, or pine-apple cheese, after all the available cheese
has been scooped out, will be used as a baking dish for stewed spaghetti
or macaroni or rice. If care is taken, one shell may be used for three or
four bakings. Boil the macaroni in plain water until tender; then drain,
cut it into small pieces and add it to cream sauce. Pour this into the
cheese shell, stand the shell on a piece of oiled paper in a baking pan