=Ham Omelette=
Make a plain omelette and add two-thirds of a cupful of chopped boiled ham. Pour into the hot frying pan and cook both sides.
=New England Poached Eggs=
4 Eggs 8 Tablespoonfuls of Milk Butter the size of a Walnut 1/2 Teaspoonful of Salt
Break the eggs into a sauce pan with milk, salt and butter. Cook until they thicken, stirring constantly. Remove from fire before it wheys. Serve hot with a dash of pepper.
=Fish=
=Clam Fritters=
1 Egg 1 Cupful of Milk 1 Cupful of Bread-flour and a Little Salt
Beat the egg and half the milk, adding the flour gradually, to make the batter smooth. Salt, and add the last half-cupful of milk. Put one clam into one teaspoonful of batter and drop into boiling lard. Serve hot.