Evening star. [volume] (Washington, D.C.) 1854-1972, 1958-04-08
BY VIOLET FAULKNER
Star Food Editor

Star Food Editor
With food prices inching
upward day by day. you can't
afford to let one tiny scrap
from Sundays ham or turkey
60 to waste.
Following are some suggeS-
tons for glamorizing even
the last morsel you scrape
from the bones.
The ham-turkey ring COM
bines leftovers from both the
Easter specials in case you
had a big family gathering
and INDUCED in one of each.
It's the little extra touch
Of powdered thyme, poultry
seasoning and chopped nut
meats that turns this dish
into mpany fare. But
there's more than meets the
eye in this recipe it's en-
riched with economical nom
fat dry milk.
If some members of your
family claim they don't like
spinach just try them on
this ground ham and spinach
souff1e. It comes from the
oven puffy, light and ready
to serve a real epicurean
treat.
For those guests you're sure
to have this week, the ham
soufle sandwich with its
meringue-like topping solves
the luncheon problem. May
onnaise, grated onion and
Worcestershire sauce add a
spicy accent to this noontime
treat.
Cubes Of turkey meat are
blended with a sparkling
meaty-fiavored turkey broth.
topped with a jellied layer Of
pineapple.
To prepare the broth: Place
turkey bones Of possible,
cracked) left from the roast
turkey. any turkey skin, small
amounts Of leftover cooked
vegetables carrots, corn.
onion. peas), gravy, a bit Of
parsley, one or two ribs Of
celery, a small onion. a tip
Of bay leaf. 6 peppercorns in
kettle.
Barely cover with water
Bring to a boil. skim foam
from surface, cover and sim
mer Ia to 2 hours. Cool
slightly and strain. =
Remove fat layer from sur
face before preparing soup,
and save for other cooking.
Ham and Turkey Ring
2 cups ground cooked ham
2 cups ground cooked turkey
u cup chopped nut meats
"a cup instant nonfat dry
milk powder
2 eggs
y teaspoon powdered thyme
"a teaspoon poultry season.
ing
/ teaspoon salt
! can q pound whole
cranberry sauce
Combine ham, turkey, nut
meats, nonfat dry milk. eggs
and seasonings: mix well.
Spoon cranberry sauce into
creased 1-quart ring mold.
Press meat mixture firmly
into mold.
Bake in a moderate oven
$3.50 degrees) about 80 min
utes or until lightly Drowned
on top. Makes six servings.
Ham-Spinach SOuffle
~ cups finely chopped,
cooked ham
"a cup cooked fresh or
frozen spinach, finely
chopped
3 tablespoons butter or
margarine
3 tablespoons flour
"a teaspoon pepper
" teaspoon dry mustard
/ cup milk
u cup cheddar cheese
3 egg yolks. lightly beaten
3 egg whites, stiffly beaten
Melt butter and blend in
flour. pepper and mustard.
Add milk and cook, stirring
constantly. until thickened.
Stir in cheese. Add mixture
slowly to egg yolks. Add ham
and spinach and fold in egg
whites
Pour mixture into a 11z-
quart INCREASED casserole.
Bake In q slow oven 1900 de-
grees) for As minutes. Six
servings.
Ham. SOufile Sandwich
"a pound cooked ham,
sliced V inch thick
8 slices bread
Butter
2 eggs. separated
2 tablespoons mayonnaise
/ teaspoon grated onion
! teaspoon Worcestershire
sauce
Y teaspoon salt
Toast bread then spread
with butter. Place a slice of
ham on each buttered piece
Of toast. Separate eggs. Add
mayonnaise. onion and
Worcestershire sauce to egg