nd in baking dish. Cover and bake until
almost done, then remove cover and brown. Cheese or tomatoes may be used
instead of meat.

HASHED BROWN POTATOES.

Boil about one quart potatoes, drain and sprinkle with one teaspoonful
salt and a little pepper. Add one teaspoonful chopped parsley and a few
drops of onion juice, brown one heaping tablespoonful butter, add one
tablespoonful flour and gradually one cup hot water. Salt and pepper to
taste. Add potatoes, and cook about five minutes, or until they have
absorbed nearly all the sauce. Butter a saute pan, add the potatoes and
cook until light brown. Turn over like an omelet. Potatoes must not be
chopped until cold.

HASHED TURNIPS.

Chop boiled turnips into large pieces. Put in saucepan, and for a pint
and a half of turnips add a teaspoonful of pepper, a tablespoonful of
butter and four tablespoonfuls of water. Cook over a hot fire until
seasoning is absorbed.

HOME-MADE NOODLES.

(_Serve as a Vegetable with Stewed Chicken or Veal._)

Four eggs, one tablespoonful cream, one teaspoonful salt, flour enough
to make a stiff dough; roll out very thin and let dry an hour or longer;
roll up and cut into fine strips; put into a kettle of boiling water,
salted, boil ten minutes; cut a few noodles an inch wide and fry brown
in butter to place on top. Serve with plenty of gravy.

KALE CANNON.

(Old Irish Dish.)

Take ten or twelve good-sized potatoes, peel and boil in salt water, add
a large bunch of parsley previously washed and drained, and a pinch of
baking soda. When the parsley is done, which will be in ten or fifteen
minutes, take it up and lay it in a plate, drain it well and chop it,
leaving out the stems. Chop fine one onion; when the potatoes are cooked
place them at the back of the stove with a cloth and the lid over them;
mash them, adding the onions as quickly as possible as the hot potatoes
cook it, add a little pepper and salt and about one-half cup of hot milk
with a lump of butter melted in it. Mix all together, serve with a
little butter with each helping. This is sometimes made with kale, hence
its name.

LYONNAISE POTATOES.

One pint cold potatoes cut in dice and seasoned with salt and pepper.
Fry one scant tablespoonful of onion in one heaping tablespoonful of
butter, add the potatoes, stir with a fork until the potatoes absorb the
butter, add one teaspoonful chopped parsley. Three pints of boiling
water, one-half teaspoonful salt. All