g pan and toss the onion about in the
pan until it becomes colored. Add the chopped beef and stir it until it
has become nicely browned. Add the hot water, stirring thoroughly; then
add the potatoes, parsley, paprika and salt. Stir about until well
cooked. Turn out on a hot dish and serve promptly, garnished with
parsley.

CORN BEEF HASH.--Make like above hamburg hash but use cold, chopped
cooked corn beef and omit the onion and celery salt.

Sauces for Meat, Fish, Fowl and Game

"It is not what we intend, but what we do that makes us
useful."--H. W. Beecher.

TOMATO SAUCE.--Take a quart can of tomatoes, put it over the fire in a
stew pan, put in one slice of onion, add two cloves, a little pepper
and salt, boil about twenty minutes; then remove from the fire and
strain it through a sieve. Now melt in another pan an ounce of butter,
and as it melts sprinkle in a tablespoonful of flour, stir it until it
browns and froths a little. Mix the tomato pulp with it, and it is
ready for the table. Excellent for mutton chops and roast beef.

TOMATO SAUCE.--Melt one tablespoon of butter, rub in one tablespoon of
flour, half teaspoon salt, a little pepper, add one pint hot milk, cook
until well done, stirring all the time to keep it smooth. Pass a few
stewed tomatoes through the sieve to remove seeds, enough to give
thirteen teaspoons for the sauce. Stir in just before serving. Serve
with fish by pouring a few spoonfuls over each piece.

CREAM SAUCE.--Put two tablespoons butter in a pan, add two tablespoons
flour, mix well together, pour on gradually one cup scalded milk,
stirring all the time, one quarter teaspoon salt and a little white
pepper. Cook thick.

CREAM SAUCE.--One tablespoon flour, half pint of cream or milk, one
tablespoonful of butter, half teaspoonful of salt, dash of pepper. Melt
the butter being careful not to brown it, add the flour, mix until
smooth then add the cream or milk, stir continually until it boils; add
salt and pepper, and use at once. If you are not quite ready to use it
stand over boiling water to keep warm, stirring often to prevent a
crust forming on top.

HOLLANDAISE SAUCE.--For baked or boiled fish. One half cup butter,
yolks of two eggs, juice of half a lemon, one saltspoonful salt,
quarter saltspoonful cayenne pepper, one and one half cups boiling
water. Rub the butter to a cream in a bowl with wooden or silver spoon,
add the yolks, one at a time and beat well, then a