In the olden days, the aftermath of a boiled dinner and still a popular church supper dish with baked beans.

For every pint of corned beef, chopped fine, add a pint of chopped left over potatoes, a quart of chopped beets and a few carrots. Season well with salt and pepper and grated onion.

Heat slowly in frying pan, adding cream (or milk) if it is dry.

"Little House"