COLD ROAST, WARMED. No. 2.

Cold rare roast beef may be made as good as when freshly cooked by slicing, seasoning with salt, pepper and bits of butter; put it in a plate or pan with a spoonful or two of water, covering closely, and set in the oven until hot, but no longer.  Cold steak may be shaved very fine with a knife and used the same way.

Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs.

Still another nice way of using cold meats is to mince the lean portions very fine and add to a batter made of one pint of milk, one cup of flour and three eggs.  Fry like fritters and serve with drawn butter or sauce.

COLD MEAT AND POTATO, BAKED.

Put in a frying pan a round tablespoonful of cold butter; when it becomes hot, stir into it a teaspoonful of chopped onion and a tablespoonful of flour, stirring it constantly until it is smooth and frothy; then add two-thirds of a cupful of cold milk or water.  Season this with salt and pepper and allow it to come to a boil; then add a cupful of cold meat finely chopped and cleared from bone and skin; let this all heat thoroughly; then turn it into a shallow dish well buttered.  Spread hot or cold mashed potatoes over the top, and cook for fifteen or twenty minutes in a moderate hot oven.

Cold hominy, or rice may be used in place of mashed potatoes, and is equally as good.

BEEF HASH.  No. 1.

Chop rather finely cold roast beef or pieces of beefsteak, also chop twice as much cold boiled potatoes.  Put over the fire a stewpan or frying pan, in which put a piece of butter as large as required to season it well, add pepper and salt, moisten with beef gravy if you have it, if not, with hot water; cover and let it steam and heat through thoroughly, stirring occasionally, so that the ingredients be evenly distributed, and to keep the hash from sticking to the bottom of the pan.  When done it should not be at all watery, nor yet dry, but have sufficient adhesiveness to stand well on a dish or buttered toast.  Many like the flavor of onion; if so, fry two or three slices in the butter before adding the hash.  Corned beef makes excellent hash.

BEEF HASH.  No. 2.

Chop cold roast beef, or pieces of beefsteak; fry half an onion in a piece of butter; when the onion is brown, add the chopped beef; season with a little salt and pepper; moisten with the beef gravy, if you have any, if not, with sufficient water and a little butter; cook long enough to be hot, but no longer, as much cooking toughens the meat.  An excellent breakfast dish.

Prof.  Blot.

Some prefer to let a crust form on the bottom and turn the hash brown side uppermost.  Served with poached eggs on top.

HAMBURGER STEAK.