HAM AND EGGS
Fry the ham quickly; remove from the pan as soon as done. Drop the eggs, one at a time, into the hot fat; be careful not to let the yolks break and run, and keep the eggs as much separated as possible, to preserve their shape. The ham should be cut in pieces the right size to serve and, when the eggs are done, one should be laid on each piece of ham. If any eggs remain, they can be placed uniformly on the edge of the platter.
CURRIED EGGS
Slice two onions and fry in butter, add a tablespoonful curry powder and one pint good broth or stock, stew till onions are quite tender, add a cupful of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices and beat them well, but do not boil.
OMELET SOUFFLE
Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onions, one pinch of dried herbs. Beat the whites of the eggs to a very stiff froth; mix the yolks with the parsley and a little salt and pepper. Stir the herbs gently into them and continue as in a plain omelet. Fold the omelet and serve immediately.
OMELET
Six eggs, whites and yolks, beaten separately; half pint of milk, teaspoonful corn starch, one teaspoonful baking powder, and a little salt; the whites, beaten to a stiff froth, last; cook in a little butter.