Cheese Fondue (2)
- Milk (hot), 1⅓ cups
- Bread crumbs, 1⅓ cups
- Butter, 1 tablespoon
- Eggs, 4
- Cheese, ⅓ pound (1⅓ cups grated or 1 cup cut in pieces)
- Salt, ½ teaspoon
Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff. Pour into a buttered dish and cook 30 minutes in a moderate oven. Serve at once.
Corned Beef Hash with Vegetables (4)
- Corned beef (cold, left over), 1½ cups
- Dice potatoes (cooked), 2¼ cups
- Turnips (cooked), 1 cup
- Onion, chopped fine, 1 small
- Carrots (cooked), ½ cup
- Water, ¾ cup
- Fat, 3 tablespoons
Cut the meat into small pieces. Add cooked vegetables cut into small cubes, onion and water. Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown. Other left over meat may be added to corned beef, or used instead of corned beef.
Corn Meal Scrapple (3)
- Shin of beef, 2 pounds
- Salt, 1 teaspoon
- Onion, 1 medium
- Pepper, 1/8 teaspoon
- Cold water, 2 quarts
- Corn meal, 1 cup