HAM AND CHICKEN PIE—­Trim off the skin of some cold chicken and cut the meat into small pieces.  Mix with an equal quantity of finely chopped lean ham and a small lot of chopped shallot.  Season with salt, pepper and pounded mace, moisten with a few tablespoonfuls of white stock.  Butter a pie dish, line the edges with puff paste and put in the mixture, placing puff paste over the top.  Trim it around the edges, moisten and press together, cut a small hole in the top, and bake in a moderate oven.  When cooked, pour a small quantity of hot cream through the hole in the top of the pie, and serve.

HAM CROQUETTES—­Chop very fine one-fourth of a pound of ham; mix with it an equal quantity of boiled and mashed potatoes, two hard boiled eggs chopped, one tablespoonful chopped parsley.  Season to taste.  Then stir in the yolk of an egg.  Flour the hands and shape the mixture into small balls.  Fry in deep fat.  Place on a dish, garnish with parsley and serve.

HASH WITH DROPPED EGGS—­Mince or grind cold cooked meat and add two-thirds as much cold chopped vegetables.  The best proportions of vegetables are half potato and one-quarter each of beets and carrots.  Put a little gravy stock or hot water with butter melted in it, into a saucepan, turn in the meat and vegetables and heat, stirring all the time.  Season with salt, pepper, and a little onion juice if liked.  Turn into a buttered baking dish, smooth over, and set in the oven to brown.  Take up and press little depressions in the top, and drop an egg into each.  Set back into the oven until the egg is set, but not cooked hard.  Serve in the same dish.

LAMB CHOPS EN CASSEROLE—­Trim off the superfluous fat from the chops, and place them in a casserole with a medium sized onion, sliced and separated into rings.  Cover each layer of chops with the onion rings, then add a pint of boiling water.  Cover and cook for one hour and one-half in a moderate oven.  Add salt and pepper and some sliced carrot, and cook until the carrot is tender.  Remove the chops to a hot platter and pour over them the gravy which may be thickened, then garnish with the carrot.

LAMB CURRY—­Cut the meat into small pieces, (and the inferior portions, such as the neck can be utilized in a curry), roll in flour and fry in hot olive oil, pork fat, or butter, until a rich brown.  Mince or slice an onion and fry in the same way.  Then put into a saucepan, cover with boiling water, and simmer until the bones and gristly pieces will slip out.  When the meat is sufficiently tender add a cupful each strained tomato and rice, then a powder.  Cook ten minutes longer and serve.

MEAT PIE—­Chop fine, enough of cold roast beef to make two cupfuls, also one small onion, pare as many potatoes as desired and boil, mash and cream as for mashed potatoes.  Drain a cupful of tomato liquid free from seeds, stir meat, onion and tomato juice together, put in a deep dish, spread potatoes over the top and bake in a hot oven.