Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-08-10
HAM AND sAcoN.
HAM SALAD.

VI lean, colo O0lie0 nam, cut l0tO
Quarter-inch dice about ono pint. Shave
the same amount Of 6rm, crisp cabbage.
Slice very thin two small cucumber
pickles and two picked button onions or
solutions II In season. Make q bed Of
the cabbage In salad dish, put the ham
Ia the middle, then the pickles and
onions, and pour over it hot dressing
made a. follows:
Boil half . cupful Of vinegar with two
teaspoonfuls Of sugar, half ateaspoonful
each Of salt and mustard, and half salt
spoonful Of pepper. Melt one table
spoonful Of butter, stir into 1t one tea
spoonful Of -four and add gradually the
hot vinegar. When thick and smooth
stir In another tablespoonful Of butter
and pour into Il one well-beaten egg,
stirring thoroughly or the egg will be
lumpy.
EGGS STUFFED WITH HAM.
Boil six eggs twenty minutes. Remove
the shells and cut carefully lengthwise.
Remove the yolks and put the two
whites Of each egg together that they
may not become mixed. Rub the yolks
through gravy strainer and add to
them three teaspoonfuls Of cold boiled
ham chopped fine and mashed to pow
| der, q few drops Of onion juice or any
favorite ketchup or sauce, and enough
melted butter to moisten the mixture TO
u smooth paste. FIJI the whites just
level with the mixture, press the two
halves together, being careful to flt them
just where they were cut. Arrange
them on shallow dish, thicken one cup
full Of hot milk with one tablespoonful
of -four mixed with one tablespoonful OF
melted butter. Boil until thick, then
add carefully the remainder OF the yolk
mixture. Pour this over the eggs,
sprinkle lightly with fine buttered bread
crumbs and bake few minutes, or until
the crumbs are slightly colored.
HAN oMELET.
Beat the yolks Of three eggs thorough
~, add three tsblespoonfuls OF milk and
a shake Of pepper, and three tablespoon
fuls of very fine chopped ham. Beat the
| whites stiff and fold them into the y0lks,
add salt II needed. Cook Ia hot but
tered omelet psn until slightly colored,
then set the pan In the oven until the
surface is firm but not Drowned. Loosen
II from the edge, lay very thin slices Of
hsm on one half Of the omelet, and In
vert on hot platter.
SCRAMBLED EGGS.
Spread four slices Of hot toast with a
thin layer OF potted ham. Beat four eggs
slightly with fork, season with salt and
pepper. add half cupful Of milk. Turn
into hot buttered omelet pan, and stir
With fork until the egg Is slightly
thickened. Turn at once on the toast
and serve quickly.
ITALIAN HAN TOAST.
Boil three eggs twenty minutes, re-
move the shells, chop the whites very
line and slft the yolks. Cut six slices OF
bread into rounds and toast q delicate
brown. Thicker one cupful OF cream
with one tesspoonful of cornstarch,
cooked In one tablespoonful Of melted
butter, season with salt and pepper
Chop one cupful OF cold ham until fine
as meal, moisten the chopped whites
with little Of the thickened cream and
put the remainder Of the cream on g
hot platter. Sprinkle the ham on the
cream, then lay on the rounds OF toast
Cover each round with the whites, and
with a spoon pile the sifted yolk In the
centre Of each. Put into the oven few
minutes TO warm and then garnish with
water crosses.
BACoN AND LIVER.
Pour boiling water over the liver, let
IL stand till cool, then drain, remove the
thin skin and the veins. Slice for serv.
ing. Roll IN -four and fry quickly 10
hot bacon fat. Drain and serve garnish
ed with the fried bacon.
PICNIC OR LUNCHEON HAM.
Boil six eggs twenty minutes and re,
move the shells. Chop one cup Of lear
boiled ham very fiue and pound It to 4
paste till every fibre Is separated. Cooh
one-third Of a cupful OF stale white bread
crumbs In one-third Of a cupful Of mill
to q smooth paste, add half a teaspoon
full OF mixed mustard, few grains OF
cayenne, and mix with the ham. Unite
the two with one raw egg slightly
beaten. II should be just stiff enough tc
hold together. II too soft add little
bread. Divide 1t into six portions, ant
taking one In the left hand fatten !,
slightly, put one Of the hard-boiled egg!
In the centre and work the paste up ant
over until the egg Is covered. When al
are covered fry them in smoking hot fat
Drain aud serve them hot for luncheon
or cold for picnics. Divide them Ia the
middle lengthwise and arrange each hal
on bed OF fine parsiey.-AmericaI
Kitchen Magazine.