Recipe: Scrambled Eggs with Ham

The accompanying recipe affords an excellent way in which to use up the little scraps of ham that may be cut from the bone when it is impossible to cut enough nice looking pieces to serve as a cold dish. EGGS prepared in this way will be found very tasty and will take the place of a meat dish for luncheon or supper.

(Sufficient to Serve 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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)