440 I>Ii- CHASE'S RECIPES. 



it is splendid hot; and it is also " just splendid " cold. The sugar improves Its 

 taste and preserves and increases its juices. 



For the omelet take the "odds and ends," chop them fine, and for each 

 pint of the chopped ham, break in 3 eggs and fry a nice brown, makes a deli- 

 cious dish for breakfast. 



Remarks. — This is the proper plan to prepare a ham to chop finely, for 

 sandwiches; but for this purpose most, or all of the fat part may be left on, 

 and all chopped together, putting on, or mixing in, as you choose, a suitable 

 amount of mustard, and sufficient of the water in which it was boiled, to make 

 sufficient moist for the sandwich mince. I prefer it to those made with beef or 

 veal. If these dishes are nicely made, I should like to see tlie doctor, or any 

 other person, who would refuse to eat of them, in moderation, although, of 

 course, tliey are "only pork." 



Omelet With Ham, Raw or Cooked.— Cut raw ham into small dice 

 (chopped coarsely). Put a suitable amount of nice butter into a frying pan, on 

 the stove; beat the eggs (1 or 2 for each pei-son to be served, as you wish), put- 

 ting in a little salt. Then put the chopped raw ham into the butter, and when 

 nearly fried turn the beaten eggs over the ham, the fire being brisk, will soon 

 cook the omelet Cut into suitable pieces to take up and serve. To make the 

 omelet with boiled ham pot the beaten eggs upon the ham as soon as the ham is 

 put into the hot butter, as tlie ham will be nicely hot as soon as the omelet is 

 cooked, by dipping some of the hot butter upon it, until done. 



Ham Balls.— Chop fine cold cooked ham; add an egg for each person 

 and a little flour; beat together and make into balls; fry brown in hot butter. 

 Ham and Eggs, Extra Nice.— A cook sends the following to the 

 Country Gentkman: Cut the ham not quite % inch thick, boil in plenty of 

 water till barely cooked through; put in a pan and brown the fat part slightly; 

 remove from the fire, take out the meat and pour off the fat into a cup; wipe 

 the pan till it shines like a mirror. Then put in a spoonful of the clear part of 

 the fat, break in the eggs, and set the pan in a place scarcely hotter than boiling 

 water, cover and let tlie eggs cook slowly, for four or five minutes, taking them 

 out as soon as they can be lifted. Place them around the dish of ham, but do 

 not put the fat on the dish. Eat with mashed potatoes. 



Fried Ham With Poached Eggs.— Fry the ham as usual. Poach 

 the eggs by putting into a frying pan wiUi boiling water, over a gentle fire; put 

 in the eggs, which should be broken into a dish separately to avoid bad ones, 

 cover the pan 4 to 5 minutes. Take up with a skimmer, on to the ham, or a 

 separate plate, as you choose, sprinkling over a little pepper and salt, and a bit 

 of butter. Serve hot. 



. Broiled Ham.— If the ham is very salty freshen it a little in hot water, 

 as salt pork is freshened, except to remove from the stove as soon as it boils, 

 and let it soak about 20 minutes. Drain nicely, and broil as beefsteak, which 

 see. Turning 2 or 3 times; season with pepper and a little butter upon it. 

 To be served at once, Avhile hot. 



Ham and Tongue Toast. — Cut the slices of bread rather thick. Toasj 



