SAVOURIES.

Taranaki Central Press, Volume IV, Issue 384, 16 March 1937, Page 3

SAVOURIES.

The Remains of Ham. The ■ lean remains of boiled or Dated : ham can be made into all kinds Of savouries mitable for breakfast, lunch, or dinner. Cover some ' triangles of fried bread with grated cheese, season with pepper, pile with ’chopped ham and put in’ the oven to get hot. Heat the ham In a little butter, teason vith pepper and chopped parsley, mix with the yolk of an egg beaben in a little cream or evaporated milk, ! make hot but do not boil. Serve on Chop the ham, sfwson it with and a pinch of mace, mix with a little cream or mflk. place on buttered toast, cover with any kind of aweet chutney, sprinkle with grated ?heese and breadcrumbs, and brown under the grill. Place the chopped ham on buttered toast and cover with poached or tcrambled eggr. Mince the ham, add to wellseasoned beaten eggs, fry in hot butter in an omelet pan, and serve at once. Grease individual fireproof dishes, sprinkle with breadcrumbs, cover thickly with chopped ham, break an egg over the top, season well, pour over a teaspoonful of cream or milk, and bake in the oven until the eggs are set. Cut up the ham, mix with an equal quantity of macaroni, mix with enough tomato sauce to moisten thoroughly, season well, turn into a greased fireproof dish, sprinkle with breadcrumbs, and brown under the grill.