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On the Preparation of Hashes, Gravies And Sauces

Mrs. Jas. Beaty.

There is nothing worse for the health, or for the palate, than a poor hash while a good hash is not only a favourite dish in most families, but an essential article of economy and convenience. For this reason a separate article is devoted to this subject. The following are the ways in which hashes are spoilt. The first is by cooking them. Meat, when once cooked, should only be heated. If it is again stewed or fried, it tends to make it hard or tough, and diminishes its flavour. The second is by frying the butter or gravy in which they are prepared. It has been shown that this is very injurious to the healthfulness of food. Butter and oils may be melted without changing their nature, but when cooked, they become much more indigestible and injurious to weak stomachs. The third mode of injuring hashes is by putting in flour in such ways that it is not properly cooked. Flour dredged on to hashes while they are cooking imparts the raw taste of dough. The fourth mode is by putting in so much water as to make them vapid, or else so much grease as to make them gross. The fifth is by seasoning them with so little care, that they either have very little savory taste, or else are so hot with pepper and spice as to be unhealthy. If a housekeeper will follow these directions, or give them to a cook who will follow them exactly, she will always have good and healthful hashes.