HAM MOUSSE

One tablespoonful granulated gelatine, one half cup hot water, one can Veribest Deviled Ham, teaspoonful mustard (mixed), one half cup rich cream.
Dissolve the gelatine in the hot water, and add to the ham; season with the mustard, add the cream beaten stiff and pour into a mould which has been previously wet with cold water. Chill. Turn out to serve and garnish with parsley.