ther ingredients, mix all well, moisten with the
cold soup, and, when nicely seasoned, put the hash into an iron
frying-pan, in which you have a little fat made hot; pack it smoothly
in, cover it with a pot-lid, and either set it in a hot oven, or leave
it to brown on the stove. If there was more soup than enough to moisten
the hash, put it on in a tiny saucepan, with a little brown flour made
into a paste with butter, add a drop of tomato catsup, or a little
stewed tomato, or anything you have for flavoring, and stir till it
boils. Then turn the hash out whole on a dish, it should be brown and
crisp, pour the gravy you have made round it, and serve. For a change
make a pie of the hash, pouring the gravy in through a hole in the top
when done.

It is not generally known that a very nice plain paste can be made with
a piece of bread dough, to which you have added an egg, and some lard,
dripping, or butter. The dripping is particularly nice for the hash pie,
and, as you need only a piece of dough as large as an orange, you will
probably have enough from the soup, if you skimmed off all the fat
before putting the vegetables in (see _pot-au-feu_); work your dripping
into the dough, and let it rise well, then roll as ordinary pie-crust.
Potato crust is also very good for plain pies of any sort, but as there
are plenty of recipes for it, I will not give one here.

One of the very best hashes I ever ate was prepared by a lady who, in
better times, kept a very fine table. And she told me there were a good
many cold beans in it, well mashed; and often since, when taking
"travelers' hash" in an hotel, I have thought of that savory dish with
regret.

Instead of making your chopped meat into hash, vary it, by rolling the
same mixture into egg-shaped pieces, or flat cakes, flouring them, and
frying them nicely in very hot fat; pieces of pork or bacon fried and
laid round will help out the dish, and be an improvement to what is
already very good.

To return once more to the soup bone. If any one of your family is fond
of marrow, seal up each end of the bone with a paste made of flour and
water. When done, take off the paste, and remove the marrow. Made very
hot, and spread on toast, with pepper and salt, it will be a relish for
some one's tea or breakfast.

In this country there is a prejudice against sheep's liver; while in
England, where beef liver is looked upon as too coarse to eat (and falls
to the lot of the "cats-meat ma