The Myrtle Reed Cook Book Part 11

Heat thoroughly and serve at once on toast.

CORNED BEEF HASH

Equal parts of cooked corn beef and cold potatoes, cut fine, or use more potato than meat if desired. Season with grated onion, pepper and salt, and a little b.u.t.ter, and heat thoroughly. A green pepper, shredded, is an invaluable addition to corned beef hash.

CORNED BEEF HASH a LA DELMONICO

Prepare as above, using the green pepper. Spread the hot hash thickly on thin slices of b.u.t.tered toast, slip a poached egg on to each piece, sprinkle with pepper, salt, and minced parsley.

CREAMED DRIED BEEF

Prepare as directed for Frizzled Beef, having the beef cut into very small pieces. Make a cream sauce of one tablespoonful of b.u.t.ter, two tablespoonfuls of flour, and two cupfuls of milk. Season with salt and pepper, and when smooth and thick add the cooked beef. A well-beaten egg added just before taking from the fire is an improvement. Serve on toast.

BACON AND EGGS

Have the bacon cut very thin. The colder it is, the better. Remove the rind and cook in a hot frying-pan until crisp. Skim out the bacon, break the eggs into the fat one at a time, and cook slowly, dipping the fat over the eggs occasionally with a spoon. Eggs must always be cooked at a moderate temperature. Serve on a hot platter, the eggs in the centre, the bacon for a garnish.

BROILED BACON

Broil on a gridiron, turning constantly. It will cook in three minutes. Perfectly cooked bacon is clear and crisp.

BREADED BACON

Dip slices of bacon in corn-meal and broil or fry. A Southern method.

BACON AND MUSH

Cut slices of cold corn-meal mush, dredge in flour, and fry brown.

Serve with a strip of fried or broiled bacon on each slice.

BACON FRAISE

Make a batter of four eggs, half a cupful of milk, and a teaspoonful of flour. Fry some thin slices of bacon till transparent. Dip them in the batter, spread on a stoneware platter, cover with the remaining batter, and put into a moderate oven till a golden brown.

BACON a LA CReME

Fry thin slices of bacon as usual, place on a platter, and put into the oven to keep warm. Make a cream sauce, using the fat in the pan instead of b.u.t.ter. Pour over the bacon, sprinkle with minced parsley, and serve at once.

CALF'S BRAINS

Soak in cold water, parboil, remove pipes and membranes, throw into cold water, drain, wipe, and keep cool. They may be rubbed with melted b.u.t.ter and fried or broiled, or dipped in egg and crumbs and fried or broiled. Serve with a cream sauce or with a sauce of melted b.u.t.ter, lemon-juice, and minced parsley.

CHICKEN HASH

Use cold cooked chicken and proceed according to directions previously given. Cold turkey or tongue makes delicious hash. A shredded green pepper will usually improve it. Any hash may be served on toast with a poached egg on each slice.

FRIED HAM

Freshen a slice of ham a few moments in boiling water. Drain, wipe, and fry slowly. Eggs may be served with it. See Bacon and Eggs.

FRIZZLED HAM

Prepare as above. When the ham is half done, sprinkle with flour and fry brown. When brown, add a tablespoonful of made mustard to the gravy, and boiling water enough to cover the ham. Simmer five minutes and serve on a hot platter.

HAM AND POACHED EGGS

Prepare as directed above. Poach the eggs separately and serve on the slices of ham.

BROILED HAM

Freshen in cold water, drain, wipe, and broil. May be breaded and broiled on a b.u.t.tered gridiron.

HAM b.a.l.l.s

One cupful of cooked ham, finely chopped, one cupful of bread crumbs, two cupfuls of cooked potatoes, mashed fine, a heaping tablespoonful of b.u.t.ter, two eggs, and a dash of cayenne. Melt the b.u.t.ter and beat all together until very light. Shape into small flat cakes, dip in egg and crumbs, and fry brown. May be prepared beforehand.

HAM TOAST

Half a cupful of cold cooked ham, finely minced, half a teaspoonful of anchovy paste, a bit of cayenne and pounded mace. Add half a cupful of milk and an egg, well beaten. Stir till thick, take from the fire, and spread thinly on dry b.u.t.tered toast. A poached egg may be placed on each slice.

HAM ReCHAUFFe

b.u.t.ter individual custard cups, fill three fourths full of minced ham reheated in a cream sauce, break an egg into each cup, sprinkle with crumbs, dot with b.u.t.ter, and bake till the egg is set. Tongue, chicken, turkey, or other meats may be used in this same way.

HAM AND EGGS a L'AURORE

Mince cooked ham and reheat in a cream sauce, to which the shredded whites of hard-boiled eggs have been added. Spread on b.u.t.tered toast and sprinkle with the sifted yolks of the eggs, rubbed through a sieve.

KIDNEY BACON ROLLS