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Ham Omelet

Make white sauce No. 1 A (see page 68), and cool slightly. Chop enough cold ham to make four full tablespoonfuls. Beat the whites of four eggs stiff. Beat the yolks until thick, then add salt and pepper and four tablespoonfuls of the white sauce.

Cut and fold into this mixture the beaten whites of the eggs.

Melt a tablespoonful of butter in a frying-pan, pour the omelet into this, and cook over a slow fire until it has puffed up and is slightly browned underneath. Sprinkle the ham over the surface and place in the oven a moment to "set" the top of the omelet. Do not leave it, or it will become too dry. Fold over, turn out on a hot platter, and serve immediately with the remainder of the white sauce poured around it. Parsley may be added, either as a garnish or chopped and mixed with the white sauce.

Creamed Ham (in Chafing-dish) Remove yolks from three or four hard-cooked eggs, and cut the whites in rings. Have ready minced seasoned ham, prepared by chopping fine or putting through meat grinder any small leftover pieces. Make in the chafing-dish white sauce No. 2, put ham in, and heat through. (Do not let boil while making these additions.) Add whites of eggs, season highly, grate yolks over top, and serve from dish.