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Ham, to Bake, and an Omelet From the " Odds and Ends. " 2
powdered sugar, grate over it a little bread crust, and place in a rather hot oven, about 1/2 an hour, or until nicely browned. If you can bring it out just at dinner time,
it is splendid hot; and it is also "just splendid " cold. The sugar improves its taste and preserves and increases its juices.
For the omelet take the "odds and ends, " chop them fine, and for each pint of the chopped ham, break in 3 eggs and fry a nice brown, makes a delicious dish for breakfast.
Remarks. —This is the proper plan to prepare a ham to chop finely, for sandwiches; but for this purpose most, or all of the fat part may be left on, and all chopped together, putting on, or mixing in, as you choose, a suitable amount of mustard, and sufficient of the water in which it was boiled, to make sufficient moist for the sandwich mince. I prefer it to those made with beef or real. If these dishes are nicely made, I should like to see the doctor, or any other person, who would refuse to eat of them, in moderation, although, of course, they are "only pork. "
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