=How to Corn Beef=
A piece of fresh beef weighing seven or eight pounds is sufficient for a family of eight. Wash, clean and put it in an earthen dish, twenty-four hours before cooking. Cover with cold water, and add a cup and a half of ice-cream salt. When ready to cook it, remove from the brine and wash, placing it in cold water. Cook four hours.
=Corn Beef Hash=
Corned Beef
Milk
Potatoes
Salt and Pepper
Lump of Butter
Chop the meat fine, add the same bulk of potatoes or a little more. Put into a saucepan or spider a lump of butter the size of an egg, and a few spoonfuls of milk or water. When bubbling, put in the meat and potatoes, and a little salt and pepper, if you like. Stir for a while, then let it stand ten or fifteen minutes, until a crust is formed at the bottom. Loosen from the pan with a cake-turner. Turn a warm platter over it. Turn pan and hash together quickly and serve. If you have a scant quantity, place it on slices of toasted bread, which have been buttered and wet with hot water.
=Breaded Pork Chops=
6 Chops 1 Cupful of Bread Crumbs 1 Egg Pinch of Salt 1/2 Cupful of Milk
Beat the egg and milk together, adding the salt. Dip the chops into this mixture, then into the crumbs. Fry in hot fat. Veal cutlets can be served in the same way.
=Potted Beef=
3 Pounds of a Cheap Cut of Beef 1/2 Can of Tomatoes Salt to taste 3 Onions