European and American cuisine

Ham Omelette.--0ne cup of fine-minced cold ham, 6 egg yolks and whites beaten separately, 6 teaspoonfuls cornstarch, Vt pint of milk, % teaspoonful salt, 1 tablespoonful melted butter, Vt teaspoonful baking powder. Mix the yolks, salt, and butter well together, by degrees add the milk and cornstarch, then add this slowly to the beaten whites. Place an omelette pan with 1 tablespoonful butter over the fire ; as soon as the butter is melted pour in half of the mixture ; bake until light brown on the under side, then place the pan for a few minutes in a hot oven. Sprinkle ½ of the ham over the surface, slip a broad-bladed knife under one side of the omelette, and double in half, inclosing the meat. Then upset the frying pan on a hot dish, treat the remaining mixture the same way, and serve. Bacon, Fried.— Cut the bacon into thin slices, take off the rind, and pour boiling water over it, letting it remain 5 minutes ; then take it out and wipe it dry. Place a frying pan over the fire ; when hot put in the bacon, fry light brown on both sides, and serve. Eggs may be fried in the bacon fat and put over the bacon. Calf's liver fried with bacon is also an excellent dish for breakfast. Bacon, Boiled. — After the bacon is well washed place it over the fire with cold water and let it boil slowly till done. When ready to serve remove it to a heated dish and serve with boiled vegetables, or leave it in the liquor until cold. Serve cold cut in slices. Bacon, Broiled. — Prepare the bacon as for frying and broil it over a clear fire. Smoked Ham— How to boil.— Soak the ham over night Next morning wash it in several waters, put it in a boiler, cover with cold water ; bring it slowly to a boil, then draw the boiler to side of stove, and let it simmer gently till done, which will take for a large ham from 3 to 4 hours. (To ascertain if done, test it with a fork or larding needle ; if it penetrates easily, it is done ; if not, the boiling must be continued.) When done remove the boiler from the fire and let the ham remain in the liquor until cold ; by this method the juice is kept in, and it will be found far superior to one taken out of the water hot. If the ham is smoked lightly and not very dry, it does not need to be soaked. Then take it out, remove the skin and black and rusty parts, and carve in thin slices. When ham is served cold it should be carved in very thin slices, arranged neatly on a dish, garnished with parsley, and served with mustard. Hard-boiled eggs freed from the shells and cut into halves are often served with cold ham ; also potato salad, potatoes with parsley or butter sauce, string beans with cream sauce, or bean salad. Another nice way is to garnish the dish of ham with white and red aspic. Champagne Ham. — Prepare the ham as in foregoing recipe ; when done take it from the boiler, remove the skin, cut off all the black parts, and put it in a roasting pan with 1 quart champagne or white wine; baste freely and roast the ham for Y^ hour; then brush over the top of ham with beaten egg and cover it V^ of an inch thick with fine bread crumbs which have been previously