New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1918-09-22

celery, three cloves, teaspoon of savorv
herbs, a tablespoon of honey and the
same of vinegar. When the meat is done
strain the liquid left in the pot and set
to cool. When cold remove the grease and
use it as needed in hash instead Of but
ter. The liquid left may be used as SOUP
stock foundation.
Boiled fowl offers great hash POSSIBLE
ties. Select short, thick fowl and have
the sinews drawn from the legs before
the feet are cut off. Boil as usual. The
skin and bones may go into the bouillon
pot, the white meat be converted into
salad or many other dishes, the dark
meat and trimmings being used for the
hash. Here, again, the fat on the top of
the liquid may be saved and used in the
hash instead of butter.
When fish has been boiled for hash the
skin, bones and trimmings should go back
into the water with bunch of SOUP
greens, chopped pepper, tablespoon
OF vinegar, teaspoon of sugar and the
rind of lemon. Boil until reduced to
one pint, strain and set to cool. If the
hash is to be jellied add the gelatine to
the stock before straining. This liquid
is superior to anything else for seasoning
and moistening the hash.
The recipes given are standardized 50
that other ingredients may be used in
like quantities, instead of those sug-
gested.
Corned Beef Hash
Chop enough meat fine to make one
large cup, add two cups of minced cold
boiled potato and half cup of chopped
boiled beet, one teaspoon Of sugar pep
per and salt. Put one tablespoon of the
fat into the frying pan, and when melted
and hot turn in the hash mixture and a
slowly blend all together, remove the
cover, dry to moist consistency and
serve on a hot platter.
III onions or apples are preferred to
the beets chop one pared and cored apple
and one minced onion and cook in the fat
before adding it to the hash. Beef or
lamb hash may be made in the same
way Coarse hash is made by cutting the
meat, potato, turnip and beet in small
pieces, using cup and a half Of meat
to cup of each vegetable. Put fat into
The pan and when hot add the hash; sea-
son with pepper, salt and a little sugar;
stock may be added if needed
Fish Hash
Flake enough cold boiled fish to make
two Gu Rub the frying pan with Il
cut onion, put in sufficient fat to lust
cover the bottom Of the pan. Add the
fish, an equal amount of chopped potato,
hall cup Of tomato juice, pepper, salt
and teaspoon each of minced red pep
per. parsley and bread crumbs. Dredge
When steamed through uncover and stir
lightly, dry off to the right consistency
and serve. If the hash is to be jelied
add to it pint of the fish stock in which
two tablespoonful of gelatine have been
melted, turn all into wet mould and set
to harden. When cold and set, not
chilled, unmould and garnish. Serve
sliced with hot, smooth tomato sauce.
Vegetable Hash
Put enough vegetable oil in the frying
pan to cover the bottom and cook in it
minced onion and an apple until tender.
Add three cups of minced, cold, boiled
vegetables. season, dredge little flour
on top and cover two minutes to steam
Stir, cook long enough to be we'll heated
and serve on a hot dish.
Fruit Hash
Stew, stone and coarsely chop one
pound of prunes. Add two cups of |
minced (canned) pineapple, twelve rails .
ms. a little salt. a teaspoon of sugar and
a dash of red pepper. Beat four eggs
win small cup of milk put small
hump of butter in the pan, and when hot
turn in the egg, then the fruit, beat all
with fork until hot and the eggs are
done. Serve on a hot dish at once This
is an excellent luncheon or breakfast
hash