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Chicken Hash

1½ cups cold chopped cup boiled potatoes chicken to cup chicken gravy Cut the potatoes in small pieces. Mix together, season highly, and moisten with the chicken gravy.

Butter some ramekins or small bowls, put in the mixture, covering the top with a very thin layer of fine buttered crumbs. Sprinkle a teaspoonful of milk over the crumbs, and on the top of each ramekin lay a slice of raw tomato. A bit of butter on the tomato helps to brown it. Bake for about fifteen minutes in a hot oven. The tomato should be soft and the crumbs well browned.