Hash may be made with one or many vegetables and with or without the addition of meat and fish.  Potato is the most useful vegetable for hash, because it combines well with meat or other vegetables.  The vegetables must be chopped fine, well seasoned with salt and pepper, and parsley, onion, chives or green pepper if desired, and moistened with stock, milk or water, using a quarter of a cup to a pint of hash.  Melt one-half tablespoon of butter or savory drippings in a pan; put in the hash, spreading it evenly and dropping small pieces of butter or drippings over the top.  Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve.  If properly cooked there will be a rich brown crust formed on the outside of the hash.

BAKED EGGPLANT

Parboil eggplant until tender, but not soft, in boiling salted water.  Cut in half crosswise with a sharp knife.  Scrape out the inside and do not break the skin.

Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs, salt and pepper to taste and an egg yolk.  Mix well together, refill shells, place in dripping pan in oven—­baste with butter or sprinkle cracker crumbs on top with bits of butter—­baste often and brown nicely.

BROILED OR FRIED EGGPLANT

For preparing eggplant, either to fry or boil, use small eggplant as they are of more delicate flavor than the large ones.  Do not cook too rapidly.

BROILED EGGPLANT

Slice the eggplant and drain it as for frying; spread the slices on a dish; season with salt and pepper; baste with olive oil; sprinkle with dried bread crumbs and broil.

EGGPLANT FRIED IN OIL (TURKISH STYLE)

Arrange in oiled pan in layers:  one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt and pepper; as many layers as desired, add a little olive oil, cover with water.  Bake one-half hour.

EGGPLANT (ROUMANIAN)

Brown onion, peel eggplant raw, cut in quarters, put in when onions are brown with a little water and stew; add salt, white pepper, sour salt, red tomatoes; when half done add one-fourth cup of rice, cook until rice is tender.

FRIED EGGPLANT

Pare eggplant, cut in very thin slices.  Sprinkle with salt, pile slices on a plate.  Cover with a weight to draw out juice; let stand one hour.  Dredge with flour and fry slowly in a little butter until crisp and brown, or dip in egg and cracker and fry in deep fat.

GREEN PEAS

Shell the peas and cover them with water; bring to a boil; then push aside until the water will just bubble gently.  Keep the lid partly off.  When the peas are tender add salt and butter; cook ten minutes longer and serve.  If the peas are not the sweet variety, add one teaspoon of sugar.