Hash
One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one tablespoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful pepper, and butter size of an egg.
After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it again, making it hard and unpalatable. Should you have any cold gravy left, use it; in that case you will require less butter, salt and pepper. You can serve it with buttered toast underneath, or you may set it into the oven to brown on top, or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash.--Mrs. J.