,
requires potato, and may be made of any sort of meat; cold roast beef
being excellent, and cold corned beef best of all. Mutton is good; but
veal should always be used as a mince, and served on toast as in the rule
to be given.

Chop the meat fine, and allow one-third meat to two-thirds potato. For
corned-beef hash the potatoes should be freshly boiled and mashed. For
other cold meats finely-chopped cold potatoes will answer. To a quart of
the mixture allow a teaspoonful of salt and half a teaspoonful of pepper
mixed together, and sprinkled on the meat before chopping. Heat a
tablespoonful of butter or nice drippings in a frying-pan; moisten the
hash with a little cold gravy or water; and heat slowly, stirring often.
It may be served on buttered toast when hot, without browning, but is
better browned. To accomplish this, first heat through, then set on the
back of the stove, and let it stand twenty minutes. Fold like an omelet,
or turn out in a round, and serve hot.

MINCED VEAL.

Chop cold veal fine, picking out all bits of gristle. To a pint-bowlful
allow a large cup of boiling water; a tablespoonful of butter and one of
flour; a teaspoonful of salt; and a saltspoonful each of pepper and mace.
Make a _roux_ with the butter and flour, and add the seasoning; put in the
veal, and cook five minutes, serving it on buttered toast, made as in
directions given for water toast.

TOAST, DRY OR BUTTERED.

Not one person in a hundred makes good toast; yet nothing can be simpler.
Cut the slices of bread evenly, and rather thin. If a wire toaster is
used, several can be done at once. Hold just far enough from the fire to
brown nicely; and turn often, that there may be no scorching. Toast to an
even, golden brown. No rule will secure this, and only experience and care
will teach one just what degree of heat will do it. If to be buttered dry,
butter each slice evenly as taken from the fire, and pile on a hot plate.
If served without butter, either send to table in a toast-rack, or, if on
a plate, do not pile together, but let the slices touch as little as
possible, that they may not steam and lose crispness.

WATER TOAST.

Have a pan of boiling hot, well-salted water; a teaspoonful to a quart
being the invariable rule. Dip each slice of toast quickly into this. It
must not be _wet_, but only moistened. Butter, and pile on a hot plate.
Poached eggs and minces are served on this form of toast, which is also
nice with f