and soaked in cold water for several hours, fill with the
seasoned meat, secure the ends and hang in a cool, dry place until
needed.

~FRIED HAM~--Cut off a thick slice of ham. Place in a saucepan over the
fire, with sufficient water to cover and let come to a boil. Pour off
the water, and fry the ham slowly until it is brown on both sides.
Season with pepper and serve. Eggs are usually served with fried ham.
They may be fried in the same pan or separately, in sufficient grease to
prevent burning. Season with salt and pepper, place around the ham.

~HAM AND CHICKEN PIE~--Trim off the skin of some cold chicken and cut
the meat into small pieces. Mix with an equal quantity of finely chopped
lean ham and a small lot of chopped shallot. Season with salt, pepper
and pounded mace, moisten with a few tablespoonfuls of white stock.
Butter a pie dish, line the edges with puff paste and put in the
mixture, placing puff paste over the top. Trim it around the edges,
moisten and press together, cut a small hole in the top, and bake in a
moderate oven. When cooked, pour a small quantity of hot cream through
the hole in the top of the pie, and serve.

~HAM CROQUETTES~--Chop very fine one-fourth of a pound of ham; mix with
it an equal quantity of boiled and mashed potatoes, two hard boiled eggs
chopped, one tablespoonful chopped parsley. Season to taste. Then stir
in the yolk of an egg. Flour the hands and shape the mixture into small
balls. Fry in deep fat. Place on a dish, garnish with parsley and serve.

~HASH WITH DROPPED EGGS~--Mince or grind cold cooked meat and add
two-thirds as much cold chopped vegetables. The best proportions of
vegetables are half potato and one-quarter each of beets and carrots.
Put a little gravy stock or hot water with butter melted in it, into a
saucepan, turn in the meat and vegetables and heat, stirring all the
time. Season with salt, pepper, and a little onion juice if liked. Turn
into a buttered baking dish, smooth over, and set in the oven to brown.
Take up and press little depressions in the top, and drop an egg into
each. Set back into the oven until the egg is set, but not cooked hard.
Serve in the same dish.

~LAMB CHOPS EN CASSEROLE~--Trim off the superfluous fat from the chops,
and place them in a casserole with a medium sized onion, sliced and
separated into rings. Cover each layer of chops with the onion rings,
then add a pint of boiling water. Cover and cook for one hour and