VEGETABLE HASH
Chop separately 5 medium-sized potatoes, 2 sweet green peppers (carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (½ a can), and 2 raw onions.
Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onions, and let simmer slowly for five minutes, then add the tomatoes and let simmer another five minutes, then put in the potatoes, the peppers, and the beets. Dredge well with salt and pepper, and, stirring occasionally, let all cook slowly until the juices are nearly absorbed; then let the hash brown on the bottom, and turn out with the brown on top. Garnish with squares of toast.