Mince very fine enough ham, fat as well as lean, as will fill a small teacup and add two finely-chopped small onions, such as are used for pickling. Beat six eggs, stir the ham into them and fry the omelet the usual way, folding it over when done.
SCRAMBLED EGGS
- 3 eggs,
- ½ teaspoonful salt,
- ⅓ cup milk or water,
- Sprinkle with pepper,
- 1 teaspoonful butter.
Beat the eggs slightly, add the milk and seasoning. Cook in a hot, buttered frying pan, stirring constantly until thick. Serve hot.
OMELET AU NATURAL
Break eight or ten eggs into a basin; add a little salt and pepper, with a tablespoonful of water; beat the whole well with a spoon or whisk. In the meantime put some fresh butter into an omelet pan, and when it is nearly hot, put in an omelet; while it is frying, with a skimmer spoon raise the edge from the pan that it may be properly done. When the eggs are set and one side is a fine brown, double it half over and serve hot. These omelets should be put quite thin in the pan; the butter required for each will be about the size of a small egg.
