Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

• 2 cups cooked fish
  ½ cup thick [White Sauce]
  salt
  few drops onion juice
  2 eggs
  pepper

Press the fish through a purée sieve, season, add [White Sauce], and beat well. Beat yolks of eggs until lemon-colored and thick, add to fish mixture. Cut and fold in the stiffly beaten whites of eggs, and bake in moderate oven twenty minutes.

Smoked Herring

Cover herring with boiling water. Let stand twenty minutes. Drain, skin, and broil over a clear fire ten minutes, or bake in oven fifteen minutes. Spread with butter and serve hot.

Corned Beef Hash No. 2

• 2 cups corned beef
  2 cups chopped potatoes
  1 cup chopped beets
  1 slice chopped onion
  1 teaspoon salt
  ¼ cup milk or hot water

Mix all the ingredients. Grease an iron frying pan, heat, add hash, spread evenly, cover, and cook slowly one hour. Fold, turn, and serve.

Vegetable Hash

• ½ cup chopped carrots
  1 cup chopped potatoes
  ½ cup chopped turnips
  few drops onion juice
  2 cups chopped cabbage
  1 cup chopped beets
  2 tablespoons beef fat
  ¼ cup milk or hot water
  salt and pepper