I hope you like your ham and eggs cold and jiggly!

If you celebrated Easter last weekend, I hope your leftovers are used up by this point. If not, though, Mary Margaret McBride's Encyclopedia of Cooking Deluxe Illustrated Edition (1959) suggests a few ways to embalm them so they will last a few more days.

By "embalm," of course I mean the old standby for keeping leftovers around for just a little longer: encasing them in gelatin. You got leftover ham? Go for Ham Mousse if you're feeling classy. 

Or if you also happen to have cabbage that's about to go bad, you can combine it with the ham for Ham and Cabbage Molds.

Hopefully, it will smell better than just boiling the hell out of the cabbage, which seemed to be the preferred cooking method for most vegetables back in the '50s. 

In the unlikely event that you could afford to make more hard cooked eggs than you could easily eat in a few days, you could try an egg mold to use them up. There's a pretty straightforward Egg Salad Mold for people who think regular egg salad should be thicker and jigglier.

Watch out though! It's spicy! It's got two whole drops of Tabasco sauce distributed throughout the dozen eggs.

If you've got a lot of leftover vegetable bits and fewer than a dozen eggs, the Molded Eggs and Vegetables can entomb the eggs along with whatever celery, onion, etc. that didn't quite get used up. 

And if you really want to embrace spring (or at least read the phrase "hot asparagus liquid"), there's an Asparagus-Egg Mold.

Maybe just throw any leftover ham in this one for a ham and egg mold with asparagus, and you have the full Easter-dinner experience in cold, slimy form. (Threaten to make this as the main meal next year, and you may never have to host an Easter get-together again.)