European and American cuisine

Ham Pie. — Cut 1½ pound boiled ham and 1½ pound of cold roasted veal into small pieces. Prepare a forcemeat of Y^ pound finechopped veal, Ys pound sausage meat, and Ys cup of fine-cut larding pork, season with salt and pepper, a little thyme, and 1 grated onion ; also a few mushrooms stewed in butter, or truffles cut into slices, may be added. Line a deep pie dish with a rich crust, and cover the bottom with a layer of forcemeat, over this some of the ham and veal pieces, continuing until all is used up ; let the last layer be forcemeat ; sprinkle some fine-cut pork over it, and cover with crust Make a slit crosswise in the center of the upper crust and bend the 4 corners backward, cut out 8 large leaves of paste and lay them around the edge of crust, baking 1 leaf separately, to cover the hole in the center, when the pie is done. Bake in a hot oven 1 hour. In the meantime prepare a sauce : Put in a saucepan a small tablespoonful flour, mix with lYt cup cold water, add the yolks of 2 eggs, 1 tablespoonful butter cut into pieces, beat up welL Place the pan over the fire, stir constantly until just to the boiling point, then remove and keep warm in a vessel of hot water. When the pie is done, put a funnel in the hole of top crust, pour the sauce into the pie, let it remain in the oven for a few minutes with the door open, then serve. This pie may be served hot or cold. Ham Pie with Macaroni. — Chop remnants of boiled ham fine, boil twice the quantity of macaroni in salted water, cut the boiled macaroni into 1-inch lengths. Place a saucepan over the fire with a piece of butter ; add the ham, the macaroni, 3 or 4 tablespoonfuls grated cheese, Yi cup of milk or cream, and stir the whole well together. Make a rich pie crust roll out twice as thick as for fruit pie for the top crust, and about the ordinary thickness for the lower. Line a pudding dish with the thinner crust and fill with dry peas ; butter the edges of dish, so that the upper crust may be lifted without breaking ; cover the mock pie with the thick crust, ornament the edge, and put it to bake in a hot oven. When done remove the top crust, turn out the peas, put in the macaroni mixture, cover acain with the crust, and serve. PAGE 858 Ham with Noodles. — Prepare noodles from 2 eggs (see Nudles), cut them into strips ⅜ inch wide, boil in salted water, and drain through colander ; mix them with 1 pound fine-minced boiled ham, 1 cup cream or milk, 3 eggs, a small grated onion, and a little nutmeg. Put the mixture into a pie dish, lay small pieces of batter on top, and bake about Vt hour. Ham Pudding. — One quarter pound Italian macaroni boiled in salted water and cut into pieces, % pound fine-chopped boiled ham, 4 ounces grated Parmesan cheese, 3 ounces butter, the yolks and the whites of 6 eggs beaten separately. Mix all the ingredients well together, add lastly the beaten whites. Bub a tin form inside with butter, sprinkle with bread crumbs, fill it with the ham mixture, cover the form, and boil the pudding V/^ hour. When done take off the cover, turn the pudding on to a warm plate, and serve with mushrooms, tomato or plain butter sauce. In place of ham, smoked beef or beef tongue may be used.