Left-overs made palatable

Mince remains of lean ham, mix with an equal quantity of mashed potatoes. Mold into small flat cakes, roll in flour and brown in a spider with slices of salt pork tried out. Made Palatable 127 HAM TOAST 2 cups cold ham 2 eggs i cup cream I teaspoon mustard Pepper Chop very fine the cold ham, add the well-beaten eggs, cream, a little pepper and mustard. Heat this mixture till almost at the boiling point and spread on slices of buttered toast. SHREDDED HAM \ tablespoon butter 5 tablespoons currant jelly Dash cayenne 4 tablespoons sherry 1 cup cold ham Cut the ham into narrow strips. Put the butter and currant jelly in a saucepan. As soon as they are melted, add the cayenne, wine and ham and simmer five minutes. HAM CANAPES 1 cup finely-chopped ham 2 tablespoons cream Dust paprika 2 tablespoons grated cheese 6 slices bread Cut the bread in one-half-inch slices, fry in melted butter and set in the oven to keep warm while you prepare the ham. Add the ham and seasoning to the cream, put a heaping spoonful on each slice of toast, sprinkle with grated cheese and set in a hot oven to brown. 128 Left-Overs ROYAL SCALLOP £ cup cold ham \ cup cold chicken \ cup smoked tongue 8 hard-boiled eggs 3 tablespoons butter 3 tablespoons flour i teaspoon salt \ teaspoon pepper 2 cups milk Chop the meat and eggs fine. Make a white sauce from the flour, butter, milk and seasonings. Butter a number of ramekin dishes and into each one put a spoonful of the sauce, then a spoonful of the chopped ingredients. Cover with a spoonful of sauce and scatter with buttered bread crumbs. Bake till the crumbs are brown. HAM AND POTATO PIE 1 cup cream sauce 2 cups cold potato \\ cups cold chopped ham \ cup dried bread crumbs Chop the ham coarsely and cut the potatoes into dice. Butter a vegetable dish, put in a layer of cold potato, then a layer of ham and pour over it half a cup of cream sauce. Cover with another layer of potato and ham. Pour in the remainder of the sauce and cover with the buttered crumbs. Bake twenty minutes. BLOCK ISLAND CROQUETTES 1 cup minced ham i cup stale bread crumbs 2 cups chopped cold potatoes I tablespoon butter i egg Made Palatable 129 Mix the ham, crumbs and potatoes with the butter and egg, make into small balls, flour, egg, crumb and fry in hot fat. PORK CUTLETS 2 cups chopped cold pork 2 eggs £ cup cracker crumbs I teaspoon chopped parsley I teaspoon minced onion I tablespoon cream Pepper and salt Beat the eggs thoroughly, mix with the cream, stir in the chopped pork, cracker crumbs, onion, parsley and seasoning. Form into cutlet shaped croquettes, roll in flour, egg and crumbs. At the small end of the croquette stick in a few inches of macaroni. Fry in deep fat and serve with tomato sauce. SCOTCH EGGS 1 cup chopped ham 7 eggs $ cup stale bread crumbs i cup milk i teaspoon mustard Paprika and salt Boil six eggs hard, cook the bread crumbs in the milk till it forms a paste. Stir in the ham, seasonings and one well-beaten egg. Mix well. Remove the hard-boiled eggs from the shells, wipe them dry and wrap each in the ham and crumb mixture. Roll in beaten egg and crumbs and fry in deep fat like croquettes. Cut each one in half lengthwise and serve hot on a nest of parsley. 130 Left-Overs HAM AND POTATO CROQUETTES \ beaten egg 1 cup mashed potato $ cup chopped ham Warm the cold mashed potato in a double boiler and mix it with egg, take a tablespoonful in your hand and pat it out till it is the size and thickness of a large cooky. In the center put a teaspoonful of chopped ham. Fold it into the heart of the potato and roll it in a ball. Dip in flour, egg and crumbs and fry in deep hot fat. HAM CECILS 1 cup chopped ham 1 egg 1 teaspoon flour Dash pepper