| 3 cups well-seasoned mashed potato | 6 pimolas chopped |
| 1 cup chopped cooked ham | ½ cup hot milk |
| 1 teaspoon grated onion | ¼ cup crumbs |
| 1 teaspoon chopped parsley | 1 tablespoon bacon fat |
| ½ teaspoon mustard |
Mix potato, ham, seasonings, and milk, put into a greased baking dish, cover with crumbs which have been mixed with melted bacon fat, and bake in a hot oven until brown; or prepare half of mixture, spread in egg shirrers, make a depression with the back of a spoon, and into it carefully break an egg; cover with crumbs, and bake until egg is set.
172.—HAM MOUSSE
| 1½ cups chopped cooked ham | 1 teaspoon mixed mustard |
| ½ cup soft bread crumbs | ¼ teaspoon paprika |
| 1 tablespoon gelatine | Whites of 2 eggs |
| 1 cup hot milk |
Mix ham with bread crumbs; dissolve the gelatine in the hot milk, and add to crumbs with mustard and paprika; beat the whites of eggs very stiff and fold lightly into mixture. Put into a deep pan or mold, and place on ice until firm. A little salt may be needed.
173.—CORNED BEEF HASH WITH BEETS
| 1½ cups corned beef | ¾ teaspoon salt |
| 2 cups cooked potatoes | 1 teaspoon Worcestershire sauce |
| ½ cup cooked beets | ¼ cup stock or water |
| 1 teaspoon grated onion | 2 tablespoons beef drippings |
Have meat, potatoes, and beets coarsely chopped; add seasonings and stock; melt fat in frying pan, and, when very hot, add hash; cook slowly until a rich brown crust is formed; fold, and serve on a hot platter. If meat is very fat, use less fat in frying pan.
174.—SAVORY HASH (Baked)
| 1 cup cold meat cut fine | 1 cup tomatoes |
| 2 cups cold cooked potatoes | ¾ teaspoon salt |
| ½ onion finely chopped | 1/8 teaspoon pepper |
| 2 stalks celery chopped, or | 2 tablespoons melted bacon fat or beef drippings |
| ¼ teaspoon celery salt |