Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1886-09-01
THE KITCHEN.
The hammer BreoLfusE.

A lady says in the Hoasehoid. We make
hash very often in these summer mornings
when it is not too hot, which, baked in our
roll pans, makes an entirely different dish
from the platter of hash just warmed up in
frying pan Cold veal makes very nice hash,
and cold chicken may bs used in the same
way.
Chop the meat very fine, and to cup allow
a cup Of finely chopped potato cold boiled po-
tatoes should be always on hand when hash il
wautedl, two-thirds of cup of fine bread
crumbs, an egg, tablespoonful of butter,
and salt and pepper to tiste Put one-half
cup of water or milk in saucepan, add the
butter, one-half teaspoonful of salt, a little
pepper if liked, and when boiling hot stir In
the hash, which should b. we'll mixed together
IN the chopping-tray, and stir it til well heat
ed through. Remove from the fire, put the
roll pans on the stove to heat and butter them
well Beat the egg and STIR into the hash, and
when the roll-pans begin TO smoke put
tablespoonful in each, dividing the remainder
as evenly as You can if here is more than this
amount Smooth over the tops and put into
a hot oven till nicely Drowned Turn out on
hot plate, and serve soon as possible
Corned beef or any kind Of fresh meat may be
used in this way.
Cold ham makes delicious "hash gems" II
boiled it all really to chop Ii fried, put it in
q saucepan with cold water, let ii heat gradu-
ally and just come to boil Then drain and
Chop To cup of the chopped ham allow one
cup Oh potato ana one cup OF pTcdu, TWO or
three hard boiled eggs chopped fine and add
two table spoonfuls of cream to the beaten egg
if you have it
Salt Goldfish, simmered twenty minutes (put
it ON to cook in cold water, heating gradually
aud chopped very fiae, prepared like the ham,
liz very fine, is very nice Both, of course,
must be heated and mixed as in the recipe for
veal hash.
Or, if one doesn't want to bother with the
roll pans, we make ii little differently and
call It "scalloped" ham, or veal, or chicken, or
whatever it may be- And people haven't the
idea they are eating "only hash, and nothing
more
Chop ham very fine To cupful allow
of bread crumbs, four haId5oiled eggs, ono
aud half cups of milk or water, table
spoonful of butter, unless the ham is too fat;
if so, use but a teaspoonfuL Butter baking
dish put in layer of crumbs, one of ham,
one of egg sllced thin, and SO procsed till all
is used, having a layer of crumbs on top.
Pour the milk or water carefully over the top
before the last layer OF crumbs Is added, then
put the crumbs over, cut the butter III pieces
and put over the top and place in quick oven
for about half an hour, or until nicely brown
ed, and serve very hot III it seems too dry
when it begins TO brown add one half cup Of
boiling water. 1t is. difficult to give just the
amount, AZ there is so much difference n
bread and crackers. some absorbing great
deal more moisture than other makes
With bits of cold steak or roast beet one can
make a delicious dish IN the same manner,
using generous layers Of i.llocd tomatoes IN
place Of tho hoiied egga and ommitipg two
thirds Of tho water Milk should meyer b
used with ion.stoes, Althassh cream may b.
and y va3y MICA