Poached Eggs with Potted Ham

Make the rounds of toast and poach the eggs as before. Make a
white sauce in this way: melt a tablespoonful of butter, and when
it bubbles put in a tablespoonful of flour; shake well, and add a
cup of hot milk and a small half-teaspoonful of salt; cook till
smooth. Moisten each round of toast with a very little boiling
water, and spread with some of the potted ham which comes in little
tin cans; lay a poached egg on each round, and put a teaspoonful of
white sauce on each egg.

If you have no potted ham in the house, but have plain boiled ham,
put this through the meat-chopper till you have half a cupful, put in
a heaping teaspoonful of the sauce, a saltspoonful of dry mustard,
and a pinch of red pepper, and it will do just as well.


Scrambled Eggs

4 eggs.
2 tablespoonfuls of milk.
1/2 teaspoonful of salt.

Put the eggs in a bowl and stir till they are well mixed; add the
milk and salt. Make the frying-pan very hot, and put a tablespoonful
of butter in it; when it melts, shake it well from side to side,
till all the bottom of the pan is covered. Put in the eggs and
stir them, scraping them off the bottom of the pan until they begin