The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-06-23
:: FOR THE TABLE.

Housekeepers in general are not aptto regard
the bomey but excellent article OF diet known
10 manknd as ''hash" in the light OF a luxury
IAdeed. There is perhaps an inclination 10 be
-.apologetic TO the chance guest who finds IL
-OtcuDyimg the. place of honor upon our table
But. there are h0steSseS In this city who throw
. open their hOspitable doors on certain Gays 10
JlrQSe. of 'their friends who would tas e corn
beef hash: in its PERFECTION and mucn more
elaborate productions fail 10 call lortu tne
ereOmiums. are laviShed upon lhIs slmpIe
dish Tile -exceIleuce OF hash is not determined
nv the c,i,,Ijfv of the material used so much as
by the Skill and-care shown IN us preparation.
Therefore. having chopped very me the bits
of cornbeef Which are 10 be uSeu' nave ready
some freshly boiled pOtatoes-in quantity about
equal to.tAe meat, but err always on The side OF
the uotatoes Mash them thoroughly, add
small opaufily of hot milk, lump of butter
nIeptr of pepper and some salt, then the
e. cbonned meat and over all CRATE half an onion.
When tlis is thoroughly Incorporated the hash
f. ready 70 COOS. II the onion is not grated il
should be chopped fine and tried before adding.
or il can be boiled and mashed with the pota.
toes, but the first way will give the best results
as then there Is no chance OF biting upon a bit
OF nncooNed oAlon. The hash ready taste TO
make sure IL needs nothing; then fry some thin
slices OF lat pork in hot pan, remove them to
warm place, put the hash into the pan with
the pork TAT and cook covered, Till il is not all
through ana I'M crisp brown crust is formed.
1oeb serve Immediately, garnished with the
s@ces OF pork and. accompanied by sliced
cucumbets and tomato catSup With loaf of
soIotn cornbread and a cup of tea or coffee
your lunch Will leave nothing TO be desired.
mere Is kind Of cornbread known as the
spider variety which invariably receives the
welcome it deserves It's title Is not derived
from It's appearance but from the fact of Its be-
Ing baked in the iron frying.pan known as the
spiqeT.
:rotmake this cornbread, slft together a cup
and two-th1rds of corn meal, one-third of a cup
of white -four, One-fourth of cup OF white
sugar, osre teaspoonful Of salt and one Of soda.
The soda must be pulveriZed and only an even
feasp6Qnfu used, o the dry ingredients add
one cupful of'sour milk and one of sweet, then
beat. TWO eggs very light and add Them stir
ring we'll. Have a large iron spider hot and
: Dit in ii a+lafge tablespoonful of butter pour
the nlixtUte in and, over the top of all, add
SECOND cup Of sweet milk without stirring. II
Will require half an hour TO bake this cake,
when the last Gun OF milk Will be found TO have
formed a:dencteas jelly like custard on the top.
otwItchtne little folks OF the family will mani
fest enthusiastic approval II the cake re-
mains in The oven 90 long the custard VIII be
diedh;o :Hand spoiled.
q. Flesh meat does not make so good a hash as
salt so. thaeit requires different treatment. If
a piece Of rare meat is 10 be used, chop half
p6un0 Of thelean part fine, add TO it half OF its
wei ht.in lighfdry bread crumbs, mix well. add
: a=:tablespoOnful Of butter. little chopped
parsley, salt, plenty of cayenne or white pep
per- tile grated find OF hall Il lemon, and half
: c!lp of gravy or cream, then beat three eggs
very Light and add them, mixing thoroughly
: Butter TIN plate, make mound of the meat
and bake il half an hour. Serve with tomato
sauce. 1T is good either hot or cold.
L 4 fI1cA of
In the way just mentioned, mince them fine
:seasotl well, meisten them with little gravy
and &orRl Into rolls no longer nor larger than
The: little finger. Then roll out any bits of
pas fry which should always be saved for an
, ece2sTon Ike his; have them thin and cut into
SlIIps fQnr inches long by two inches wide
Wash The inside edges with yOlE of egg and
wFaprhem ABOUT the rolls OF meat brush light
fy>WitD water and egg and bake for ten minutes
in hot oven. or roll each little cigarette" as
. II is caIked,- crust and all. in beaten egg and
.thenln cracker crumbs and fry In deep lard for
a mlnnte, drain well on brown paper and serve
hot. 49,
There. is form Of erOQuette into which the
minced meat can be made 10y mixing il with an
equa! quantity Of boiled rice or mashed potato
adding a grating OF onion and some finely
chopped parsley and green pepper. This may
be made into balls, pear or barrel shaped
pieces, EoIrd in egg and then in crumbs. fried
in lard and served In tomato sauce.
The lard terrifying eroqueItes should be hot
but care mnst be taken that 1t does not burn
and discUlor the articles fried. Itshould smoke
family from its whole surface before anything
IS added TO II or the croquette will 20 TO pieces
frein Ihe fat it absorbs. il the lard should burn
add TO 1t a pounded Glove Of garlic chopped
oRlon and half a dozen chopped peppers; cook
for some time. strain and use for frying frijoles
or lice in Spanish style.