Take any kind of left-over meat and mince fine, add a large onion, then add as many cold potatoes as the meat and onions together, add salt and pepper to taste, and fry in either butter or dripping. Add water, and cook 15 minutes. Serve hot, garnished with squares of toast. - Mrs. Clara Browder, 3849 S. State St., Chicago, 111.

Baked Hash

1 cup chopped meat, 2 cups chopped cold potatoes, 2 cups bread crumbs, 1 small onion or little sage, season with pepper and salt, pour over 1 cup sweet milk, cover, and bake slowly 1 hr. - Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111.

Variation I

Take cold boiled or roasted beef and chop with food chopper or a knife into small bits. Cut 3 carrots, 1 large onion fine; have the frying-pan hot with good dripping or butter, and 1 cup of hot water, drop in the vegetables and boil until tender, without the addition of more water, then add the meat and pepper and salt to taste, and if any gravy left over. If no gravy is on hand, water may be added, in the proportion required. The quantity may be increased and a very palatable soup made with the above ingredients, to which dumplings, vermicelli, rice, noodle or egg balls may be added, if desired. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.