A Course of Lectures on the Principles of Domestic Economy and Cookery

it on a dish with the fried pork or bacon. Fried liver needs to be cooked as quickly as possible, making sure that it is done. The more quickly you can cook it the tenderer it will always be. You can take that as a rule in regard to liver, heart and tongue, that the faster they can be cooked the tenderer they will be. To-day I simply have fried this with drippings. I have not fried the bacon with it, but I have told you how to fry it. BAKED HASH. Next take a recipe for baked hash. Equal quantities of chopped meat and stale bread, meat of any kind. Suppose you have a pint bowl of each. Mix with the meat and the bread a heaping tablespoonful of butter, a palatable seasoning of salt and pepper, and that, of course, will depend upon the seasoning of the meat. You may use corned beef or highly seasoned meat, and then you will not need so much seasoning as you would if you used fresh meat. A heaping teaspoonful of chopped parsley, enough cold gravy, if you have it, or broth to moisten the hash,--just to moisten it, not make it sloppy,--or if you have not gravy or broth you must use water and butter. Mix the hash very thoroughly. Have ready an earthen dish, buttered. See that the oven is hot, then very quickly dissolve a teaspoonful of baking powder in a teaspoonful of water or broth and stir it into the hash just as fast as you can and put it into the oven to bake. As soon as the hash is brown on top it will be done. CORNED BEEF HASH. Now I will give you a recipe for corned beef hash. Yesterday we spoke about boiling corned beef. You will take cold corned beef and boiled potatoes, either hot or cold, about equal quantities. Sometimes people like a little more potato than meat. Mix the meat and potato together; add just enough water or broth to moisten the meat and potato. Season palatably with salt and