Ham and Omelette.
- 3 lbs. of ham, cut in very thin slices.
- 7 eggs.
- 4 tablespoonfuls of milk.
- Pepper and a little salt.
- 1 large spoonful of butter.
Lay the ham in boiling water fifteen minutes, then let it get cold. Cut off all the rind and trim each slice neatly; then broil upon a greased gridiron. Pepper and keep hot while you prepare the omelette. Beat whites and yolks together with a few whirls of the beater; put in the milk and beat fast for one minute; season and pour into a frying-pan in which the butter is heating—not hissing. Shake briskly over the fire, slipping your cake-turner under it to prevent sticking, and in four minutes, double it over in the middle and turn out into a hot dish by a dexterous inversion of the pan. Lay the ham about it in the dish.
Ladies’ Cabbage.
Boil a firm cabbage in two waters, and let it get perfectly cold. Chop fine; add two beaten eggs, a tablespoonful of melted butter, pepper, salt, and a few spoonfuls of milk. Stir all up well; put into a buttered bake-dish, strew with fine crumbs; bake, covered, half an hour, then brown quickly. Eat hot.
Buttered Rice.
Boil a cup of rice soft in hot, salted water. Drain, and heap in a deep dish. Fry an onion (sliced) very lightly in two tablespoonfuls of butter; add pepper, and strain the hot butter over the rice in the dish. Pass grated cheese with it.
Summer Salad.
- 3 heads of lettuce.
- 2 handfuls cresses.
- 1 cucumber, pared and sliced.
- 4 radishes, also pared and cut up.
- 3 hard-boiled eggs cut lengthwise into sixths.
Cut lettuces and cresses with a sharp knife, and mix with the other vegetables in a bowl. Pour over them a dressing made as directed on Thursday of the second week in this month. Lay the sliced eggs on the top of all.