Ham Fritters.—Two cups minced cold ham, one egg, half-pint good stock, saltspoonful dry mustard, teaspoonful Worcestershire sauce, tiny bit of scalded onion (chopped), half-teaspoonful minced parsley, one tablespoonful butter, one teaspoonful flour. Heat the stock to boiling, and thicken it with the butter and flour rubbed together; stir into it the ham, seasoned with the mustard, onion, Worcestershire sauce, and parsley; add the beaten egg. Pour the mixture on a flat plate to cool. When cold and firm, make into flattened balls about the size of a small plum; drop each into a batter made of a cup of flour, two teaspoonfuls of melted butter, a small cup of warm water, the beaten white of an egg, and a little salt. Lay each fritter out of the batter into boiling fat. They will puff up at once, and should be of a delicate brown.
Baked Bananas.—Select large ripe bananas, and bake them in the oven as you would potatoes. When the skin begins to split at the seams they are done. Take them out, and serve one to each person, as a vegetable. They should be peeled, and eaten with butter and a little salt.
Bread-and-Butter.—Butter bread a day old on the loaf, and cut into thin slices. Double, the buttered side inward.
Ginger Snaps.—Two eggs, two cups sugar, one cup butter, two teaspoonfuls ginger, one teaspoonful cinnamon, flour to make a stiff dough. Roll into a thin sheet, cut into rounds, and sprinkle with granulated sugar before baking. Watch closely or they will burn.
3.
A Scrap Hash. Rice Bread.
Oranges.
A Scrap Hash.—Two cups cold beef (roast, boiled, corned, or fresh), one or two cold sausages, two or three slices cold bacon, one cup cold potato, four olives, tablespoonful Worcestershire sauce, a little cold stewed tomato (if you have it), half an onion minced fine, one cup gravy or soup stock, or one cup boiling water and a tablespoonful of butter. Heat the gravy or stock to boiling in a frying-pan; stir into it the other ingredients chopped fine; simmer for fifteen minutes, stirring constantly. You can either serve the hash soft or let it brown on the bottom. Olla-podrida though it seems, it will be savory, and will be relished by nearly every one.
Rice Bread.—Two cups milk, two cups boiled rice, one cup white corn-meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt. Bake in a hot oven, in rather shallow pans.
4.
Liver Toast. Rusk. Radishes.
Stewed Pie-plant.
Light Cakes.
Liver Toast.—One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Worcestershire sauce to season the liver highly, several squares of buttered toast. Rub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table.