PLAIN SCRAMBLED EGGS Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a saltspoonful of pepper. Give two or three beats , enough to break the eggs; turn them into the
frying pan, on the hot butter. Constantly scrape from the bottom of the pan with a fork, while they are cooking. Serve with a garnish of broiled bacon and toast.
SCRAMBLED EGGS WITH CHIPPED BEEF
Pull apart a quarter of a pound of chipped beef, cover with boiling water, let it stand ten minutes, drain and dry. Put it into a saucepan with two level tablespoonfuls of butter, four eggs, beaten until they are well mixed, and a dash of pepper. Stir with a fork until the eggs
are "set."
EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table.
SCRAMBLED EGGS WITH SHRIMPS
6 eggs
1 can of shrimps or its equivalent in fresh shrimps
1 green pepper
1/2 pint of strained tomato
1/2 teaspoonful of salt
Beat the eggs until well mixed, without separating. Put the butter in a saucepan, add the pepper, chopped; shake until the pepper is soft, add the tomato and all the seasoning, and the shrimps. Bring to boiling point, push to the back of the stove where it will simmer while you scramble the eggs. Put the scrambled eggs on toast in the
center of a platter, pour over and around the shrimp mixture and send to the table.
EGGS SCRAMBLED WITH FRESH TOMATOES
3 tomatoes
4 eggs
1 teaspoonful of onion juice
1 level teaspoonful of salt
1 saltspoonful of pepper
2 tablespoonfuls of butter
Peel the tomatoes, cut them into halves and squeeze out the seeds. Cut the tomatoes into small bits, put them into a saucepan with the salt, pepper and butter; when these are hot add the eggs, beaten until well mixed, stir until the eggs are "set," turn into a heated dish, garnish
with toast and send to the table.
EGGS SCRAMBLED WITH RICE AND TOMATO
This is an exceedingly nice dish for supper where one does not care for meat. Four or six eggs can be used to each half-pint of cold boiled rice, and either three fresh tomatoes, chopped, or two-thirds of a cupful of solid strained tomato. Put a tablespoonful of butter, a half teaspoonful of salt, a saltspoonful of pepper and the tomatoes into a saucepan; when hot add the rice, and when the rice is hot add the eggs, beaten without being very light.
As soon as the eggs are "set" serve this in a vegetable dish covered with squares of toasted bread. This recipe is also nice with hard-boiled eggs; proceed as directed, and at last add the hard-boiled eggs, sliced.
SCRAMBLED EGGS WITH ASPARAGUS TIPS
1 small can of asparagus tips
6 eggs
1 tablespoonful of butter
1/2 teaspoonful of salt
1 dash of pepper
Beat the eggs, add the salt, pepper and butter. Put them into a saucepan, add at once the asparagus tips and stir with a fork until the mixture is "set."
You probably think by now that I like eggs. You would be SOOOOOOO correct. Also, I am a bit of an egg myself at times. :o)
