Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1886-08-26
FOE SUMMER BREAKFAST.

A lady says in The household: We
make hash very often in these summer
mornings when ii is not too hot, which,
baked in our roll pans, makes an entire
ly different dish from the platter OF hash
just warmed up in frying-pan. Cold
veal makes very nice hash, and cold
chicken may be used in the same way.
Chop the meat very fine and to a cup
allow cup of finely chopped potato
Gold boiled potatoes should be always
on hand when hash is wanted), two
thirds of a cup of fine bread crumbs, an
egg, tablespoonful of butter, and salt
and pepper to taste Put one-half cup
of water or milk in n saucepan, and the
butter, one-half teaspoonful of salt, Il
little pepper if liked and when boiling
hot stir in the hash, which should be
well mixed together in the chopping
tray, and stir till well heated through.
Remove from the fire put the roll pans
on the stove to heat, and butter them
well. Beat the ego and stir into the
hash and when the roll pans begin to
smoke put tablespoonful in each,
dividing the remainder us evenly rs you
can If there is more than this amount.
Smooth over the tops and put into hot
oven I'LL nicely Drowned. Turn out on
a hot plate and serve rs soon as posi-
BILE Corned beef or any kind of fresh
meat may be used in this way.
Cold ham makes delicious ''hash
gems" If boiled it is all ready to chop.
If fried, put it in 4 saucepan with cold
water, let it heat gradually and just
come to Il boil. Then drain and chop.
To cup of the chopped ham allow one
cup of potato and one cup of bread two
or three hard boiled eggs chopped fine,
and add two tablespoonfuls of cream to
the beaten egg if you have it.
Salt Goldfish, simmered twenty min
uteS (put it on to cook in cold water,
heating gradually and chopped very
fine, prepared like the ham, 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 il a little
differently and call it "scalloped" ham,
or veal, or chicken, or whatever 1t may
be. And people haven't the least idea
they are eating ''only hash, and nothing
more.
Chop ham very fine. To cupful al
low a rounding cup of cracker crumbs,
or two cups of bread crumbs, four hard
boiled eggs, and one-half cup of
milk or water, tablespoonful - butter,
unless the ham is fat, if SO, usa but q
teaspoonful Butter baking dish; put
in a layer of crumbs. one of ham, one of
egg Sliced thin), and so proceed 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 in pieces and put
over the top and place in quick oven
for about half an hour or until nicely
Drowned, and serve very hot. If it
seems too dry when it begins to brown
add one-half cup of boiling water II
is difficult to give just the amount as
there is so much difference in bread and
crackers, some absorbing great deal
more moisture than other makes.
With bits of cold steak or roast beef
one can make delicious dish in the
same manner, using generous layers OF
sliced tomatoes in place OF the boiled
eggs, and emitting two-thirds of the
water; milk should never be used with
tomatoes, although cream may be. and
is very nice.