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 throughout. 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.