1 pint of hashed cabbage,1 pint of hashed potatoes.1/2 pint of hashed turnips.1/2 pint of hashed beets.2 tablespoonfuls of corned beef fat.
1 pint of hashed cabbage,1 pint of hashed potatoes.1/2 pint of hashed turnips.1/2 pint of hashed beets.2 tablespoonfuls of corned beef fat.
1 pint of hashed cabbage,1 pint of hashed potatoes.1/2 pint of hashed turnips.1/2 pint of hashed beets.2 tablespoonfuls of corned beef fat.
1 pint of hashed cabbage,
1 pint of hashed potatoes.
1/2 pint of hashed turnips.
1/2 pint of hashed beets.
2 tablespoonfuls of corned beef fat.
When the above-named vegetables, or any other kinds, such as parsnips and carrots, are left over from a boiled dinner, chop them separately and rather coarse. Season them with salt and pepper, the amount depending upon how well the vegetables were seasoned when served hot.Mix them together. Put the corned beef fat in a frying-pan and set on the fire, and when it is melted add the vegetables and cover the pan. Place on a moderately hot part of the range, and cook for half an hour, stirring frequently with a fork.
Just before serving draw the pan forward to a hotter part of the fire, and stir for three minutes. Serve very hot.
Two tablespoonfuls of butter may be used instead of the beef fat.
Celery should be kept in a cool place, but it must not be wrapped in wet paper or kept in water. Break the blades from the stalks, and scrape off any brown spots that may be found; next wash the celery, and let it stand in ice-water for ten or twenty minutes to become crisp. Put it in a celery dish with some bits of ice, and serve at once.
Lettuce can be kept crisp and fresh for several days, if necessary, by placing the roots in water. Do not let the water come up as high as the leaves. When ready to serve the lettuce, wash it leaf by leaf in a pan of cold water, and drop it into another pan of ice-water. It will become crisp in a few minutes. Shake the water from the leaves before serving.