Evening star., 1940-03-25
Excessively Oily Sps Require Faithful Daily Care for Best Result
Ham Recipes
Will Use Up
Left0vers
Diseuising Scraps
Of Easter Feast
Not Difficult
BY BETSY CASWELL.
Woman'x Editor.


Woman& Editor.
If you are a believer in Easter
ham, you are probably faced with
the problem now of what to do with
Its remains. One nice thing about
ham is that 1t keeps longer than
most leftover meats, so that you
do not have to use it up Immediately.
In a day or two. however, you will
be wondering what on earth you
can do to present it to the family
In a repeat performance!
Here are just few suggestions
that I have found worked we'll in my
own household. From plain to
fancy" they still use up those
crumbs and scraps-and after that
Is all over, you can use the bone for
bean or split pea soup
HAM OMELET.
6 eggs.
cup minced cooked ham.
teaspoon minced parsley.
tablespoon butter.
Salt, pepper and paprika to taste.
Beat the yolks of the eggs, and
the whites separately Fold them
together. Season we'll Heat the
butter in a frying pan, and pour
IN the egg mixture. When this
becomes set on the bottom, spread
half of the ham, mixed with the
parsley, over the surface of the
omelet. Fold. Remove from pan,
and set in the oven for few
minutes. Heat the remaining ham
and parsley. and sprinkle over the
top OF the omelet just before serving.
HAM BALLS.
Put u cup milk and 2 tablespoons
stale breadcrumbs into double
boiler, and cook to a smooth paste.
Add u cup finely chopped cooked
ham, tablespoon minced parsley or
watercress, 10 drops onion Juice and
the beaten yolk Of l egg. Cook and
stir mixture until thickened. then
turn out and set aside until cold.
Form into small balls. dip each in
beaten egg and breadcrumbs, and
Try in deep fat until golden brown,
drain on paper and serve immedi-
ately.
HAM STUFFED TOMATOES.
Choose eight large tomatoes, Scoop
out the seeds, and center pulp, and
invert cases to drain, after sprin-
king them well inside with salt.
Mix together l cup minced cooked
ham, l pound cooked or canned
mushrooms. chopped, y cup stale
breadcrumbs, 2 tablespoons chopped
parsley, l teaspoon celery salt,
dash OF cayenne, and moisten with
2 tablespoons melted butter. Fill
tomatoes with the mixture, heaping
1t up well In the center. Sprinkle
with breadcrumbs, and bake for 20
to rs minutes in a moderate oven.
basting with melted butter and
moisture from the tomatoes oc-
casionally.
HAM MOUSSE.
1 tablespoon gelatin.
tablespoon cold water.
" cup boiling water.
cups cooked ham, chopped fine.
teaspoon prepared mustard.
Cayenne.
Salt, unless Virginia ham is
used.
"a cup heavy cream.
Soak the gelatin in cold
water, and then dissolve it in
boiling water, before adding it to the
ham, which should have been
pounded very smooth Add season.
ings, and the cream beaten until
stih. Turn into mold which has
been dipped in cold water, and
chill until set. Unmold on serving
platter, garnish with watercress or
parsley, and serve with the follow
Ing sauce:
3 tablespoons mayonnaise.
tablespoon horse-radish.
"a cup heavy cream.
" teaspoon prepared mustard.
Salt and cayenne to taste.
Beat the cream until stiff. Fold
In remaining ingredients, blending
well. Chill before serving.