1/4 teaspoon pepper
1/2 cup flour
1 quart water

Soak one-half of the meat, cut in small pieces, in the quart of water
for one hour. Heat slowly to boiling point. Season the other half
of the meat with salt and pepper. Roll in flour. Brown in three
tablespoons of fat with the onion. Add to the soaked meat, which has
been brought to the boiling point. Cook one hour or until tender.
Add the vegetables, and flour mixed with half cup of cold water. Cook
until vegetables are tender.

HAM SOUFFLE

1-1/2 cups breadcrumbs
2 cups scalded milk
1-1/2 cups chopped cooked ham
2 egg yolks
1 tablespoon chopped parsley
1 teaspoon minced onion
1/2 teaspoon paprika
2 egg whites

PARSLEY SAUCE

2 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
2 tablespoons chopped parsley

For the souffle, cook together breadcrumbs and milk for two minutes.
Remove from fire, add ham and mix well. Add egg yolks, first beating
these well; also the parsley (one tablespoon), onion and paprika. Fold
in, last of all, the egg whites whipped to a stiff, dry froth. Turn
quickly into a well-greased baking dish and bake in moderate oven for
thirty-five minutes, or until firm to the touch; meantime, make the
parsley sauce, so that both can be served instantly when the souffle
is done; then it will not fall and grow tough.

For the parsley sauce, melt the butter in saucepan and stir in the
flour, stirring until perfectly smooth, then add the milk slowly,
stirring constantly; cook until thick, stir in the parsley and salt,
and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

1 cup flour
1/2 cup milk
2 teaspoons baking powder
1 egg
4 tablespoons water
1/2 teaspoon salt

FILLING

2 cups coarsely chopped cold cooked meat
1 tablespoon drippings
1 medium-sized potato
1 cup stock or hot water
salt and pepper
1 small onion

Any cold meat may be used for this. Cut it into inch pieces. Slice the
onion and potato and fry in drippings until onion is slightly browned.
Add the meat and stock, or hot water, or dissolve in hot water any
left-over meat gravy. Cook all together until potato is soft, but not
crumbled; season with the pepper and salt. Thicken with a tablespoon
of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir
in the egg and milk, mixed with the water. Beat hard until free from
lumps, then