Left-overs made palatable

Chop boiled ham very fine, add one beaten egg, stir in the flour and pepper. Beat all together. Make into small balls, egg, roll in- bread crumbs, then fry in hot fat. — Mrs. Frank Stewart. HAM SANDWICHES 2 cups finely chopped ham 1 cucumber pickle 2 teaspoons made mustard 2 tablespoons butter £ teaspoon pepper Put the ham through a meat chopper, using the finest knife. Mix perfectly smooth with the butter and seasonings and spread between slices of bread from which the crusts have been cut. HAM SALAD Cut cold ham into half -inch dice. Take an equal quantity of shredded lettuce or sliced celery, both if Made Palatable 131 you desire. Serve with a boiled dressing or a simple French dressing. Garnish with rings of egg. SAUSAGE SALAD 1 head celery £ can peas i can small French beans 3 cold sausages Slice the celery very fine. Skin the sausages and cut into half-inch pieces. Toss lightly together with the beans. Rub a salad bowl with a raw onion, put in the salad. Cover with mayonnaise. PORK SALAD For pork salad you require left-over lean meat from a tender young pig. The meat can scarcely be distinguished from veal or the white meat of chicken. If the pork has been slightly corned, the flavor will be all the finer. Reject every morsel of browned meat, fat or gristle and cut into tiny pieces. Mix with an equal quantity of chopped celery and serve with mayonnaise dressing, exactly as if you were making chicken salad. You can impart a pleasant and unique flavor to the salad by using equal quantities of celery and crisp acid apples. Slices of beet cut into diamonds or hearts make a pretty garnish for this salad. Before you add a mayonnaise, marinate with a French dressing for several hours, setting it in the refrigerator till it is required for serving. Left-Overs Poultry Chicken Soup Chicken Puree Turkey Soup Scalloped Turkey Chicken and Ham Mold Chicken Omelet Chicken Gallosch Ramekins of Chickens Chicken and Macaroni Creamed Chicken and Sweetbreads Chicken a la Terrapin Chicken Pate Chicken Timbales Chicken Souffle Chicken Dumplings Chicken Cutlets Easter Croquettes Chicken Croquettes Salad of Dark Turkey Meat Swiss Chicken Salad Turkey Salad Hot Chicken Salad Potted Turkey Glace Chicken with Lettuce Salad CHICKEN even at twenty cents a pound is not more extravagant than roast beef when one considers that every morsel of it can be used, even to the bleaching of the bones in a soup. The carcasses of two good chickens or one turkey will generally make a quart or two of excellent stock. This means, of course, that every bone, the giblets and every morsel of skin shall be saved. A careful housewife gathers all these remains into a clean bowl and they stand in the refrigerator until ready to be used. Cover them with cold water, add the seasonings suitable to chicken soup and set far back on the stove, Made Palatable 133 where it will take at least an hour to begin to simmer. In four hours it will be ready to strain. Never add salt to a soup till after it has cooked. Cool the stock as quickly as possible, but never by putting it steaming hot into the refrigerator. I have seen that plan followed in more than one household and then I have heard the cook exclaim in wonder over spoiled stock and other foods ruined. Still, the sooner stock will cool the longer it will keep. Do not break the cake of fat on top until ready to use; it excludes the air and helps to keep the soup sweet.