How We Cook in Tennessee

Ingredients

• two tablespoons butter
• one pint water
• one-half pounds cold meat in slices
• two tablespoonfuls of tomato catsup
• one cup of fine bread crumbs
• one cupful of meat add two cupfuls of cold boiled potatoes
• one teaspoonful of dry mustard
• one cup milk
• a tablespoonful of mayonnaise over
• a piece of butter the size of a walnut in the frying pan
• two small onions
• one-half cup of gravy
• two cupfuls of cold boiled potatoes
• three large irish potatoes
• two hard boiled eggs chopped fine
• five pounds
• two teacups water
• butter the size of a walnut in the frying pan
• salt
• black pepper
• pepper

Directions

1. Cold Roast Warmed with Tomatoes. — Cut up an onion and fry

2. in a pot with two tablespoons butter, and when it begins to brown pour in a quart can of tomatoes (mash them) and one pint water, cut up one and one-half pounds cold meat in slices and drop them in. Season with salt, black pepper and a pod of red pepper. If necessary thicken the gravy.

3. Beef Cakes. — Cut enough meat from your cold roast of beef to make on pint when put through a meat cutter, with two small onions. Add to this two tablespoonfuls of tomato catsup, one cup of fine bread crumbs and one-half cup of gravy. Mix thoroughly and mold into cakes: sprinkle with bread crumbs and bake to a delicate brown. When cold, arrange on a large platter, pour a tablespoonful of mayonnaise over each and stick a spring of parsley in the center of every cake.

4. Corned Beef Hash. — When you have tired of having corned beef sliced thin and served cold, try this method of preparing the scraps for serving hot : Put the cold meat through a meat cutter, and to one cupful of meat add two cupfuls of cold boiled potatoes, also chopped fine. Mix in one teaspoonful of dry mustard and a little pepper. Put a piece of butter the size of a walnut in the frying pan, and when melted put in the hash, pressing it down smoothly all over the pan. Pour in hot water enough to moisten it slightly and let it cook slowly without boiling until nicely browned on the bottom. Turn it out on a platter, garnish with slices of pickled cucumber and serve hot.

5. German Hash. — One can salmon, three large Irish potatoes, mash well together the salmon and potatoes, mix in butter, salt and pepper to taste. Shape into a loaf and bake. Use with a sauce made as follows : One cup milk, two hard boiled eggs chopped fine. Add butter, pepper and salt to taste.

6. Creole Roast. — Use a rump roast of not less than four or five pounds. Boil as a pot roast with two teacups water. Add half can of tomatoes, seasoned highly with pepper, salt and a little

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.