Cut the beef into small pieces and brown it in the pork fat, then add the vegetables with water enough to cover.

Cook just below the boiling point for about three hours.
Cheese Fondue (2) Milk (hot), 1-1/3 cups Bread crumbs, 1-1/3 cups Butter, 1 tablespoon Eggs, 4 Cheese, 1/3 pound (1-1/3 cups grated or 1 cup cut in pieces) Salt, 1/2 teaspoon Mix the water, bread crumbs, salt, and cheese; add the yolks thoroughly beaten; into this mixture cut and fold the whites of eggs beaten until stiff.

Pour into a buttered dish and cook 30 minutes in a moderate oven.
Serve at once.
Corned Beef Hash with Vegetables (4) Corned beef (cold, left over), 1-1/2 cups Dice potatoes (cooked), 2-1/4 cups Turnips (cooked), 1 cup Onion, chopped fine, 1 small Carrots (cooked), 1/2 cup Water, 3/4 cup Fat, 3 tablespoons Cut the meat into small pieces.

Add cooked vegetables cut into small cubes, onion and water.

Put fat into hot frying pan, add hash and cook for about 20 minutes, allowing the hash to brown.