Left-Over Ham, Etc.
Minced Ham Omelet
- 4 eggs.
- ½ teaspoon salt.
- Few grains pepper.
- 4 tablespoons hot water.
- 1½ tablespoons butter.
- 2 tablespoons finely minced ham.
- 1½ cups thin White Sauce.
Process: Beat the yolks thick and light, add seasoning. Beat the whites stiff. Add hot water to yolks of eggs and heat again, add minced ham; cut and fold the whites into the first mixture until they are well blended. Heat the omelet pan, have bottom and sides well buttered. Turn in the mixture and spread smoothly, place on range with asbestos cover placed over flame; let cook slowly, turning the pan occasionally, that omelet may brown evenly. When omelet is “puffed” to top of pan and delicately browned on the bottom, place pan in oven on middle grate to finish cooking on top. The omelet is cooked, if it is dry, a straw color and will not cling to the finger when lightly pressed. Fold and turn on a hot serving platter, surround with thin White Sauce. Minced Chicken, Turkey and Veal may be used alone or in combination in place of Ham.
Ham with Currant Jelly
Melt one tablespoon butter in a sauce-pan; add one-half cup currant jelly; when jelly is melted add a few grains cayenne or one eighth teaspoon paprika; add four tablespoons sherry wine, and a cup and one-half cold cooked ham cut in thin small slices or strips, simmer gently until ham is heated.
Canapes—Mexican Style
- ¼ cup cold cooked ham.
- ¼ cup cold cooked chicken.
- ¼ cup butter.
- 1 tablespoon pimentoes.
- 1 tablespoon Chutney.
- ½ teaspoon curry powder.
- Salt and pepper.
- Few drops Tobasco.
Process: Put ham, chicken and pimentoes through the meat chopper; then pound mixture thoroughly in a mortar or chopping bowl. Rub through a sieve and add seasonings. Spread on circles or tri-angles of bread fried and cooled, decorate with the white of egg finely chopped, the yolk passed through a sieve—first laying two thin strips of pimento crossing each at right angles. Fill two opposite spaces with the whites of eggs and two with the yolks. Garnish with sprays parsley.
Scrambled Eggs with Minced Ham and Chicken
- 4 eggs slightly beaten.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
- 4 tablespoons milk.
- 1 tablespoon finely minced ham.
- 1 tablespoon finely minced chicken.
- 2 tablespoons butter.
Process: Beat eggs slightly, add seasoning and milk; add chicken and ham well mixed. Melt butter in omelet pan; pour in mixture and cook until of a creamy consistency; stirring constantly and scraping mixture from bottom and sides of pan. Roll to one side of pan and turn on hot platter, sprinkle with paprika. Garnish with parsley.
How to Keep Left-Over Whites and Yolks of Eggs
In recipes where only the whites of eggs are used, “left-over” yolks may be kept by beating them well, then turn them into a jelly glass, cover and place them in the refrigerator. Or, as they are broken from the shells and are whole, they may be slipped carefully into hot water, just below the boiling point, and allow to cook through. Then one may be served in each portion of clear soup. They may also be pressed through the potato ricer as a garnish over the salad, over Creamed Cod Fish or Creamed Toast. (Covering the yolks with cold water as a means of keeping them has not proven satisfactory). If the yolks only are used the whites will keep several days if turned into a bowl or jelly glass, covered, and placed in the refrigerator.