nto 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

Cook onion thinly sliced in beef marrow or suet. Add to water with meat
and bone and cook until meat is tender. Let cool, skim off fat, and remove
bone. To liquid remaining, add enough water to make one quart. Add corn
meal and salt and cook one hour. Turn into a mold, cool, cut in slices,
and fry in pork fat until brown. Serve with or without gravy.

Corn Chowder (4)

Corn, 1/4 can
Salt pork, 1-1/2 inch cube
Potato cut in slices, 1 medium
Milk, 2 cups
Boiling water, 1-1/2 cups
Butter, 2 tablespoons
Sliced onion, 1/8
Sugar, 1/4 teaspoon
Salt and pepper

Cut the pork into small pieces and try it out. Add the onion and cook for
about five minutes. Strain the fat into a stew pan. Cook the potatoes for
about five minutes in boiling salted water. Drain, and add the potatoes to
the fat. Add the boiling water and cook until the potatoes are soft. Then
add corn and milk and heat to the boiling point. Add the salt, pepper,
sugar, and butter. Serve immediately after adding butter.

Cottage Cheese and Nut Loaf (12)

Cottage cheese, 1 cup
Nut meats (use those locally grown), 1 cup
Stale bread crumbs, 1 cup
Juice of 1/2 lemon
Salt, 1 teaspoon
Pepper, 1/4 teaspoon
Chopped onion, 2 tablespoons
Oleomargarine, meat drippings or vegetable oils, 1 tablespoon

Mix the cheese, ground nuts, crumbs, lemon juice, salt, and pepper. Cook
the onion in the fat and a little water until tender. Add to the first
mixture the onion and sufficient water or meat stock to moisten. Mix well,
pour into a baking dish, and brown in the oven.

Dried Fish Chowder (7)

Salt fish, 1/2 pound
Potatoes, cut in small pieces, 4 cups
Salt pork, 2 ounces
Small onion, chopped, 1
Skim milk, 4 cups
Crackers, 4 ounces

Salt codfish, smoked halibut, or other dried fish may be used in this
chowder. Pick over and shred the fish, holding it under lukewarm water.
Let it soak while the other ingredients of the dish are being prepa