½ cup thick sweet of sour cream |
3 or 4 tablespoons fresh |
Whip the cream, salt, and sugar, and gradually add the horseradish.
¼ cup sugar |
¼ cup seedless raisins |
Mix the sugar, cornstarch, and salt; add the cider and raisins. Put the spices tied up in a piece of cheesecloth. Boil the mixture for about 10 minutes and take out the spices. Serve the sauce hot with ham.
Every good cook knows the value of left-over meat. Many a one has made quite a reputation for her smart ways of turning left-overs to good account. And in her home, the family looks forward with pleasure to the savory hash or scallop or some other excellent dish that follows yesterday's roast or steak or stew. Often times the second or third "edition" is enjoyed even more than the first.
Canned meat has the good points of any other cooked meat so it to is quickly turned into a variety of appetizing dishes, hot or cold.
Of course, there is almost no end to the interesting combinations of cooked meat with other foods. The following recipes are offered as suggestions. They apply equally well to left-overs and canned meat. Where definite quantities of ingredients are given, they will usually make 5 or 6 servings.
Mix thoroughly 1 quart of chopped boiled potatoes, 1 pint of chopped cooked meat, 1 finely chopped onion, and seasonings to taste. Or, grind the cooked meat, boiled potatoes, and an onion together in a food chopper, mix thoroughly, and season to taste.
Mold into flat cakes and fry slowly on both sides until crusty. Or, spread the mixture in an even layer in a lightly greased frying pan and cook slowly until a brown crust forms. Then, cover the pan and turn the hash out so the browned side is on top. Slip the hash carefully back into the frying pan with the uncooked side down, and allow this side also to become brown and crusty. Turn out on a plate, garnish with parsley, and serve.
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