O HASH.

Put some cold potatoes chopped into the frying-pan with a little fat,
stir them about for five minutes, then add to them an equal quantity of
cold meat, cut into neat little squares, season nicely with pepper and
salt, fry gently, stirring all the time, until thoroughly hot through.

DRY CURRY.

Fry a minced onion in butter until lightly browned, cut up the flesh of
two cooked chicken legs, or any other tender meat, into dice, mix this
with the onions, and stir them together over the fire until the meat is
hot through; sprinkle over it about a small teaspoonful of curry-powder,
and salt to taste. Having thoroughly mixed the meat with the
curry-powder, pour over it a tablespoonful of milk or cream, and stir
over the fire until the moisture has dried up. Celery salt may be used
instead of plain salt, and some persons add a few drops of lemon-juice
when the curry is finished.

CROQUETTES.

Croquettes of all kinds, fish, game, poultry or any delicate meats, can
be successfully made on the following model: Whatever material is used
must be finely minced or pounded. Care is required in making the sauce,
if it is too thin it is difficult to mould the croquettes, and ice will
be required to set it. Croquettes of game without any flavouring, except
a little salt and cayenne, are generally acceptable as a breakfast dish.
Preserved lobster makes very good croquettes for an _entree_, and small
scraps of any kind can thus be made into a very good dish. Put one ounce
of fine flour into a stewpan with half a gill of cold water, stir this
over a slow fire very rapidly until it forms a paste, then add one ounce
of butter, and stir until well incorporated. Mix in a small teaspoonful
of essence of shrimps or anchovies, with a pinch of salt and pepper.
Take the stewpan off the fire, and stir the yolk of an egg briskly into
the sauce; thoroughly mix it with half-a-pound of pounded fish or meat,
spread it out on a plate until it is cool. Flour your hands, take a
small piece of the croquette mixture, roll into a ball or into the shape
of a cork, then pass it through very finely-sifted and dried
bread-crumbs. Repeat the process until all the mixture is used; put the
croquettes as you do them into a wire frying-basket, which shake very
gently, when all are placed in it, in order to free them from
superfluous crumbs. Have ready a stewpan half-full of boiling fat, dip
the basket in, gently moving it about, and taking care the cr