Scrambled Eggs With Ham

(Serves Six)

6 eggs 1 c. milk 1/2 tsp. salt 1/8 tsp. pepper 1 c. chopped cooked ham 2 Tb. fat

Beat the eggs slightly, and to them add the milk, salt, pepper, and ham. Melt the fat in a frying pan and scramble the mixture as directed in Art. 54 until it is slightly thickened. Remove from the stove and serve at once. If desired, this dish may be served on toast. Other left-over meat, such as roast beef or pork, may be used in place of ham, but such meats do not make so tasty a dish, the flavor of ham in such a combination being more desirable. 58. Plain Omelet.The simplest type of omelet, which is known as plain omelet, does not differ materially from scrambled eggs, except that the whole is collected in a mass in an omelet shape. No difficulty will be experienced in making such an omelet if the directions in the recipe here given are followed explicitly. To make this dish more attractive, some food of a contrasting color, such as jelly or tomatoes, may be used for garnishing.