2 eggs.
1 cup milk.
Enough potatoes and flour to make a good paste.
Pepper, salt, and mustard, or catsup.
Mash the potatoes, mix with them the eggs, well beaten, and whip up to a cream, adding the milk gradually. Add flour enough to enable you to roll it out into a sheet. Cut into squares, and in the centre of each lay a slice of beef or mutton, well seasoned with pepper and salt, and spread with made mustard or catsup. Lay on this a slice of ham of the same shape and size; fold the paste into a triangular “turnover,” printing the edges deeply with a jagging-iron, and fry in butter or beef-dripping to a nice brown. Take up so soon as they are done; lay on white paper for a moment to absorb the grease, and serve hot.
Scalloped Chicken.
Cold roast or boiled chicken—chiefly the white meat.
1 cup gravy.
1 table-spoonful butter, and 1 egg, well beaten.