Baked Noodles with Ham

Ingredients

• one cupful of chopped ham
• two eggs
• one-fourth cup milk
• season to taste

Method

1. 1

   Make noodles, boil, strain, and mix with ham.

2. 2

   Beat eggs with milk, pour over mixture, and bake until light brown.

As published

This recipe was extracted from The National home cook book (1900), page 47. The excerpt below is the record exactly as published.

Season to taste.” ft. put pan in oven ad: brown suishtlys ete _ ‘ a Se te wir pe xe i Saellabs Unbeatable ho no Da aS tN Seek a ake i ee : MEATS. Be Ts HASH (Mother’s)—Cold meat of any ind will Son put 5 ~ canned beef is best; always remove all surplus fat and bits of gristle. Put meat through food chopper and to one-third of meat add two-thirds of cold boiled potatoes, (also run through the chopper), salt and pepper, add onion chopped fine. Put a little butter in a dripping pan, heat on stove, add the hash, dredge with a little flour, place in oven and when a + crust has formed on top, take out and you will havea delicious © hash. . LEFT OVERS—Make a nice biscuit dough, roll out round, — ‘make a little heap of small bits of meat in center (any meat © left over will do, or pork steak (cut small), draw together at the top, put in a pudding ae and boil an hour. | * & - ¢ Take any broken piece Bee roast beef, mutton, veal or x small pieces of fish well cooked. Make a patter of one egg, one teaspoon baking powder, one cupful milk, salt and pepper ~— and flour to make a thick batter just so that a spoonful of the meat can be rolled in it so as to be perfectly covered. Drop thee a skillet of hot fat and fry brown. * * Ne When one has pieces of cold roast beef left over from a - meal, something quite delicious can be made from it for @ luncheon. Here is the recipe: Small slices of cold roast beef, one tablespoon butter, three tablespoons jelly, wash of cayenne or paprika, a little salt and glass of sherry or ce Madeira. Put butter into dish. When melted add jelly, cay- -enne or paprika, salt and sherry. Then add beef and serve smoking hot. , pea * *.6 aXe, A savory way of serving remnants of a roast of veal, mut- _ -ton or beef, which the familly have dubbed as “left-over. -ragout,” is made as follows: Fry in butter until tender and - colored a light yellow, a cupful of sliced Spanish, Bermuda - or young onions; add a cupful each of cold gravy and canned or fresh stewed, tomatoes, with paprika salt and a pinch of — curry powder, if curry is liked; stew 15 minutes and add the sliced cold meat; when hot through, arrange a mold of nicely boiled rice in the center of a steak platter, lift out the slices — _ of meat, let them overlap around the rice, and pour the gravy — over all. ; j @ s * A very good way to use up leftover bits of ham is to chop - fine one cupful, then make noodles of two eggs and cut into “squares about the size of dice; now throw noodles into boiling water, let boil three minutes, then strain and put boiled noodles into chopped ham. Beat two eggs with one-fourth -eup mil

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