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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.
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