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Scalloped Ham and Macaroni

Break ½ pound of macaroni in two-inch lengths.

Drop into a kettle of boiling salted water and keep at a galloping boil for about forty minutes or until tender, stirring occasionally with a fork.

Drain, rinse thoroughly with cold water, and drain again. Make a sauce with I tablespoonful of butter, I of flour and 12 pint of milk. When smoothly thickened, stir in I cupful of finely chopped cold boiled ham, ½ of a teaspoonful of salt, ½ of a teaspoonful of made mustard, a dash of cayenne and I beaten egg. Fill a shallow baking dish with alternate layers of the macaroni, sauce and more chopped ham (a second cupful), sprinkle with buttered crumbs and bake in a quick oven until golden brown.

Ham Croquettes, No. I Chop up finely 4 ounces of cooked ham, mix it with 2 chopped hard-boiled eggs, I tablespoonful of chopped parsley, a pinch of powdered herbs, seasoning of salt and pepper, an equal quantity of potatoes, cooked and mashed, and I beaten egg. Roll the mixture into balls rather larger than a walnut, brush over with beaten egg, roll in fine bread crumbs, drop into smoking hot fat a few at a time and fry a light brown color. Drain on white paper and serve hot.

Ham Croquettes, No. 2 Brown 1 tablespoonful of butter in a saucepan ; when well colored add 2 tablespoonfuls of flour and brown again. Then add I cupful of beef stock and stir until thick and smooth. Season to taste with salt and pepper, add IO drops of onion juice and I teaspoonful of mushroom catsup, I cupful of boiled rice and I cupful of finely chopped ham. Mix and set away until cold.

Then shape into croquettes, dip into slightly beaten egg, roll in dried bread crumbs and fry in smoking hot fat. Serve with tomato or any good brown sauce.

Ham Canapés Cut stale bakers' bread in thin slices and from these stamp out crescents and circles. Melt a little butter in a frying-pan, and when hot quickly fry the bread on both sides to a pale brown.

Chop fine some cold-boiled lean ham, season with paprika and a very little French mustard.

Moisten with a little sweet cream, and spread on the canapés. Sprinkle thickly with grated Swiss cheese, and place in a moderate oven until the cheese melts and begins to brown. Sprinkle with a little finely chopped parsley and hardboiled egg white.