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Bacon or Ham Omelet

Beat six eggs, and add a small tea-spoonful of flour mixed with a table-spoonful of milk or water, and pepper and salt to taste. Mince half a pound of cold boiled bacon or ham, and stir it in with the eggs. Dissolve a good piece of butter or fat in the omelet-pan and pour in the omelet. Shake the pan while dressing. In three or four minutes the sides may be folded over, and the omelet turned out on a hot dish, or taken up with a flat spoon. Some cooks prefer to put the bacon or ham in the middle and fold the sides over it. This kind of omelet may be made with a variety of ingredients; cold meat, kidney, green-peas, asparagus tops, small mushrooms, oysters, and lobster. Time, from three to four minutes. Probable cost, about 1s. with bacon. Sufficient for three or four persons.