BALLS.
Chop ½ pint cold boiled ham fine. Put a gill of milk in a saucepan and set on the fire. Stir in ½ teacup stale bread crumbs, the beaten yolks of 2 eggs and the ham. Season with salt, cayenne and a little nutmeg. Stir over the fire until hot, add a tablespoon chopped parsley, mix well and turn out to cool. When cold make into small balls, dip in beaten egg, then in bread crumbs and fry in boiling fat.
TOAST.
Remove the fat from some slices of cold boiled ham, chop fine. Put 2 tablespoonfuls of butter into a saucepan on the stove, add the chopped ham and half a cup of sweet cream or milk. Season with pepper and salt; when hot, remove from the stove and stir in quickly 3 well-beaten eggs. Pour onto toast and serve at once.
FLAVORED WITH VEGETABLES.
Take a small ham, as it will be finer grained than a large one, let soak for a few hours in vinegar and water, put on in hot water, then add 2 heads of celery, 2 turnips, 3 onions and a large bunch of savory herbs. A glass of port or sherry wine will improve the flavor of the ham. Simmer very gently until tender, take it out and remove the skin, or if to be eaten cold, let it remain in the liquor until nearly cold.
PATTIES.
One pint of ham which has previously been cooked, mix with two parts of bread crumbs, wet with milk. Put the batter in gem pans, break 1 egg over each, sprinkle the top thickly with cracker crumbs and bake until brown. A nice breakfast dish.