Mix all together. Have a hot frying-pan, and in it put a tablespoonful of butter or nice fat, and when it bubbles shake it all around the pan. Put in the hash and cook it till dry, stirring it often and scraping it from the bottom of the pan. When none of the soup or water runs out when you lift a spoonful, and when it seems steaming hot, you can send it to the table in a hot dish, with parsley around it. Or you can let it cook without stirring till there is a nice brown crust on the bottom, when you can double it over as you would an omelette. Or you can make a pyramid of the hash in the middle of a round platter, and put poached eggs in a circle around it. Many people like one small cold boiled beet cut up fine in corned beef hash, and sometimes for a change you can put this in before you put it in the frying-pan. Broiled Bacon Margaret's mother believed there was only one very nice way to cook bacon. It was like this: Slice the bacon very, very thin, and cut off the rind. Put the slices close together in a wire broiler, and lay this over a shallow pan in a very hot oven for about three minutes. If it is brown on top, then you can turn the broiler over, but if not, wait a moment longer. When both sides are toasted, lay it on a hot platter and put sprigs of parsley around. This is much nicer than bacon cooked in the frying-pan or over coals, for it is neither greasy nor smoky, but pink and light brown, and crisp and delicious, and good for sick people and little children and everybody. Broiled Chops Wipe off the chops with a clean wet cloth and trim off the edges; if very fat cut rather close to the meat. Rub the wire broiler with some of the fat, so that the chops will not stick. Lay in the chops and put over a clear, red fire without flame, and toast one side first and then the other; do this till they are brown. Lay on a hot platter, and dust both sides with salt and a tiny bit of pepper. Put bits of lemon and parsley around, and send to the table hot. Panned Chops If the fire is not clear so that you cannot broil the chops, you must pan them. Take a frying-pan and make it very hot indeed; then lay in the chops, which you have wiped and trimmed, and cook one side very quickly, and then the other, and after that let them cook more slowly. When they are done,--you can tell by picking open a little place in one with a fork and looking on the inside,--put them on a platter as before, with pepper and salt. If they are at all greasy, put on brown paper in the oven first, to drain, leaving the door of the oven open. Be careful not to let them get cold. Liver and Bacon