1-1/2 cups breadcrumbs 2 cups scalded milk 1-1/2 cups chopped cooked ham 2 egg yolks 1 tablespoon chopped parsley 1 teaspoon minced onion 1/2 teaspoon paprika 2 egg whites

PARSLEY SAUCE

2 tablespoons butter 3 tablespoons flour 1 cup milk 1/2 teaspoon salt 2 tablespoons chopped parsley

For the souffle, cook together breadcrumbs and milk for two minutes.  Remove from fire, add ham and mix well.  Add egg yolks, first beating these well; also the parsley (one tablespoon), onion and paprika.  Fold in, last of all, the egg whites whipped to a stiff, dry froth.  Turn quickly into a well-greased baking dish and bake in moderate oven for thirty-five minutes, or until firm to the touch; meantime, make the parsley sauce, so that both can be served instantly when the souffle is done; then it will not fall and grow tough.

For the parsley sauce, melt the butter in saucepan and stir in the flour, stirring until perfectly smooth, then add the milk slowly, stirring constantly; cook until thick, stir in the parsley and salt, and serve at once in a gravy boat.

BATTLE PUDDING

BATTER

1 cup flour 1/2 cup milk 2 teaspoons baking powder 1 egg 4 tablespoons water 1/2 teaspoon salt

FILLING

2 cups coarsely chopped cold cooked meat 1 tablespoon drippings 1 medium-sized potato 1 cup stock or hot water salt and pepper 1 small onion

Any cold meat may be used for this.  Cut it into inch pieces.  Slice the onion and potato and fry in drippings until onion is slightly browned.  Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy.  Cook all together until potato is soft, but not crumbled; season with the pepper and salt.  Thicken with a tablespoon of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water.  Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

CHINESE MUTTON

1 pint chopped cooked mutton 1 head shredded lettuce 1 can cooked peas 1/8 teaspoon pepper 1 tablespoon fat 1-1/2 cups broth 1 teaspoon of salt

Cook 15 minutes.  Serve as a border around rice.

SHEPHERD’S PIE

2 cups chopped cooked mutton 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon curry powder 2 cups hominy 1 cup peas or carrots 1/2 pint of brown sauce or water

Put meat and vegetables in baking dish.  Cover with rice, hominy, or samp, which has been cooked.  Bake until brown.

SCALLOPED HAM AND HOMINY