_Savory Hash._--Two cups cold boiled potatoes cut in dice, three fourths cup of the baked dressing as given in Monday's lesson, cold, and cut into small dice, one and one half tablespoonfuls diced onion, one and one half tablespoonfuls vegetable butter, one tablespoonful brown flour, a pinch of sage or marjoram, one half cup milk, and salt to taste. Put the butter, the onion, and the savory into a small pan, and simmer for a few moments; then add the brown flour and a little of the milk, and stir smooth. Add the balance of the milk, and boil up. Salt to taste, and add the diced food. Sprinkle the diced potato with a little salt, add the gravy mixture, and mix with a fork. Put into an oiled baking pan, brush over the top with a little cream, and bake in a hot oven to a nice brown.
_Jellied Egg._--Put one pint of water into a small, narrow saucepan, and bring to a boil. Drop in one egg with a spoon, and set the saucepan immediately on the table for from seven to eight minutes; then serve. If more eggs are added, the amount of water must be increased proportionately.
_Corn Dodgers._--One cup corn meal (preferably toasted lightly in the oven), one and one half tablespoonfuls vegetable fat, one half teaspoonful salt, one tablespoonful brown sugar, one and one half cups boiling water. Mix all the dry ingredients, add the fat and pour on the boiling water and stir smooth. A few more tablespoonfuls water may be added if needed to make a batter of such a consistency as to drop from a spoon, but not run. Drop from the side of a spoon, onto an oiled baking pan, and bake in a quick oven.
_Corn Cake._--Use the above recipe, and spread in an oiled baking pan one fourth inch deep, and bake in a hot oven.
_New England Dinner._--Six medium small potatoes, four small carrots, four small turnips, six small onions, one half small cabbage, one and one half tablespoonfuls vegetable butter, and salt to taste. Quarter the peeled turnips and carrots. Add the onions whole, and put into a saucepan with water enough to cover the vegetables, and salt, and bring to a boil. Separate the cabbage leaves, and drop them into another vessel of boiling water, to blanch them for five minutes; then drain, and add to the boiling vegetables. Add the potatoes, and let boil gently until nearly done; then add the vegetable butter, and let simmer until thoroughly done.