To make a delicious cream toast, mix well a teaspoonful of corn-starch with a little cold milk, and put in a stewpan with a piece of butter the size of an egg. Pour in hot milk, and stir two minutes, adding a little salt—a little sugar is also an improvement—and pour over the toast while hot.
Fritters.
Four eggs, well beaten; 1 quart of milk; 1 quart of flour; 2 teaspoonfuls baking powder; one tablespoonful sugar, and a little salt. Cook in best lard, and serve with hard or liquid sauce, highly flavored with California brandy or white wine.
Hash.
It is a mistaken idea (labored under by many), that hash can be made of waste material, that would otherwise be thrown away. This is a most excellent and palatable dish if properly prepared. Take the shank, or other parts of good beef you may have at hand, and boil, with as little water as possible, until quite tender, and let stand until quite cold. Then take of potatoes, that have been peeled before boiling, one-third the amount of the meat used, and chop moderately fine, adding plenty of pepper and salt, to taste. Next, chop two or three onions fine, and stew them in some of the liquid in which the meat was boiled, dredging in a little flour, and when thoroughly done, put in the hash, and chop and mix thoroughly. If you think the mass requires moistening add a little of the fat and juice. Put the whole in a pan, and bake in a quick oven until slightly browned at top and bottom.
Should you have good corned-beef—not too salt—it is very nice made in this manner. Use the marrow from the bones in making hash.
Hashed Potatoes with Eggs.
Chop fine 8 or 10 cold boiled potatoes; heat a pan (cast-iron is preferable,) quite hot; put in butter the size of an egg, and as soon as melted add the potatoes; salt and pepper; slightly stirring frequently, and, when heated thoroughly, stir in four well-beaten eggs. Serve on a hot dish.