Nice Fried Ham

Having scalded and soaked some nice ham, cut it into rather thick slices, and then cut these slices into mouthfuls or little narrow slips. Put them into a hot frying-pan, and fry them well. When done, season them with pepper and nutmeg, and serve them up in their own gravy. It will be an improvement to add a beaten egg just before they go to table.

You may add to the ham some bits of cold boiled chicken, pulled in little slips, from the breast, and fried with the ham, adding a little fresh butter.

Sliced Ham

Slice very thin some cold boiled ham, and let the slices be nearly of the same size and appearance, making them look as handsome as yon can. Cover them with fresh green pepper-grass at a summer breakfast or tea-table; and decorate the pepper-grass by interspersing with it some nasturtion flowers, which are very nice to eat, having a taste agreeably and slightly pungent. Pepper-grass and nasturtions, are very appetizing accompaniments to nice bread and butter.

Disguised Ham

Scrape or grate a pound of cold boiled ham, twice as much lean as fat. Season it slightly with pepper and a little powdered mace or nutmeg. Beat the yolks only, of three eggs, and mix with them the ham. Spread the mixture thickly over slices of very nice toast, with the crust pared off, and the toast buttered while hot. Brush it slightly on the surface with white of egg, and then brown it with a red hot shovel or salamander. This is a nice breakfast dish.

Ham Cake

This should be made the day before it is wanted. Take the remains of a cold ham. Cut it into small bits, and pound it well (fat and lean together) in a marble mortar, adding some butter and grated nutmeg; or a little cream, sufficient to moisten it thronghout. Fill a mould with the mixture, and set it for half an hour into a moderate oven. When ready for use, set the mould for a few minutes into hot water, and then turn out the ham cake on a dish. Cover the surface all over with a coating of beaten white of egg.. And before it is quite dry, decorate it with capers, or pickled nasturtion seeds, arranged in a pattern. Send small bread rolls to the supper table with the ham cake.

Ham Omelet

Mince very fine some cold boiled ham, (twice as much lean as fat,) till you have a half pint. Break six eggs, and strain them into a shallow pan. Beat them till very light and thick, and then stir in gradually the minced ham. Have ready, in a hot omelet pan, three table-spoonfuls of lard. When the lard boils, put in the omelet mixture and fry it. Occasionally slip a knife under the edge to keep it loose from the pan. It should be near an inch thick, as a ham omelet is best not to fold over. Make it a good even shape; and when one side is done, turn the other and brown it. You can turn it easily with a knife and fork, holding carefully, close to the omelet, the hot dish on which it is to go to table. Dredge the surface with a little cayenne.

Omelets may be made in this manner, of smoked tongue, or oysters chopped, cold sweetbread, asparagus minced, boiled onions, mushrooms, etc. A good allowance for a small omelet is the above proportion of eggs and lard, or fresh butter; and a large tea-cup of the seasoning article, which must always have been previously cooked.

They are much lighter when served up of their full size, and not folded over in halfs. A large omelet must have from eight to ten, or a dozen eggs. It is best to bake all omelets of the six egg size, and have more in number if required.