re 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 suffic