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Twentieth-Century Hash

Have baked six medium-sized potatoes. With a spoon carefully remove the potato, leaving rest of skin unbroken. Season the potato with one tablespoonful of butter, one tablespoonful of cream or milk, one teaspoonful of salt, and a little pepper, stirring lightly with a fork, but do not mash the potato. Add one cup of any kind of well-seasoned chopped beef that has been moistened with a little gravy, stock, or Worcestershire sauce. Fill the skins with this mixture, letting it rise a little above the top. Put a piece of butter on each and heat in oven. Grated cheese may be used instead of meat.

Surprise Biscuits (with Beef) 2 tablespoonfuls short- I 1½ cups flour ening 3 teaspoonfuls baking-powder teaspoonful salt About cup of milk Make a biscuit dough as soft as can be handled, pat it lightly, roll into a thin sheet, and cut with a biscuit cutter. Have ready one cup of wellseasoned minced beef that has been moistened with a little gravy, stock, or milk. Form into sandwiches by spreading the meat lightly on half of the biscuits and cover with the other half, pressing them together at the edges. Bake twenty minutes in a hot oven. This amount will make nine goodsized sandwiches. A brown gravy may be poured over them if desired. Serve hot.

Stuffed Peppers (with Beef) Parboil four to six green peppers for five minutes. Prepare a mixture of cooked rice and rare I2 roast beef or steak, seasoned and chopped fine.

Moisten with a little brown sauce (see page 68) made from soup stock. Stuff the peppers with this mixture and put buttered bread-crumbs on top. Place in a baking-pan and bake about twenty minutes in a moderate oven, basting with water and butter-one tablespoonful of butter to half a cup of hot water-as they cook. Serve on small pieces of toast and pour the remaining brown sauce around.

Stuffed Cabbage (with Beef) with Brown Sauce Use Savoy cabbage. Wash it and put in boiling water for five minutes to allow the leaves to open.

Chop and season the remnants of rare roast beef and put the meat between the leaves of the cabbage. Tie the cabbage carefully to retain the shape. Have ready two cups of brown sauce (see page 68) and add to it two tablespoonfuls of vinegar and a few slices of carrot and onion. Put the cabbage in the sauce, and cook very slowly about three hours. Baste occasionally.