CORN BEEF HASH
Cut the cooked meat into one-half inch cubes and place in a saucepan and add to each cup of meat
One and one-half cups of pared and diced potatoes,
One-half cup of finely chopped onions,
One cup of boiling water.
Cover closely and steam until meat and potatoes are tender and the water is evaporated; then season. Now melt three tablespoons of shortening in an iron frying pan and when hot turn in the hash, forming an omelet shape in half the pan. When nicely browned, turn the hash with a cake turner, still keeping the omelet shape, and brown. Turn on a hot platter and garnish with finely chopped parsley.
BROWN POT ROAST OF SHIN BEEF
Wipe the meat with a damp cloth and then pat into it one-half cup of flour. Now heat the bacon fat left from cooking the bacon for breakfast in a saucepan and place in the meat. Brown quickly, turning frequently until every part is nicely browned; then add two cups of water and cover closely and cook slowly for one hour. Now add
Four medium-sized carrots,
Four medium-sized onions.