Chafing dish possibilities

Melt one tablespoon butter in blazer, add one-half cup thin cream, and as soon as cream reaches the boiling point, slip in carefully three eggs, one at a time. Place over hot water pan, sprinkle with salt and pepper and a few grains cayenne. When whites are nearly firm, sprinkle with grated cheese and finish the cooking. Serve on circular pieces of buttered toast. Strain cream remaining in pan over eggs. Eggs in Brown Butter Melt one-half tablespoon each lard and butter in hot blazer. Break one egg in a saucer, and slip carefully into dish. Cook until white is firm, turning egg once. So continue until a sufficient number are cooked. Brown four tablespoons butter, add one tablespoon Tarragon vinegar, one teaspoon Chili sauce, one teaspoon lemon juice, and one-fourth teaspoon salt. Strain over eggs. Eggs Eggs au Beurre Noir Melt one tablespoon butter, and slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm, adding more butter if needed. Turn once during the cooking. Brown two tablespoons butter, add one-half teaspoon vinegar, and strain over eggs. Soufflèd Egg Beat the white of one egg until stiff, and season with salt. Put into a tumbler, and place tumbler in pan of warm water, allowing water to heat gradually until boiling point is reached, when egg is cooked. As the white of egg rises, make a depression and drop in the yolk. Scrambled Eggs Beat five eggs slightly, add one-half teaspoon salt, one eighth teaspoon pepper, and one-half cup milk or cream. Melt two tablespoons butter, pour in egg mixture, and cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Many prefer to omit the milk, and use three tablespoons butter in place of two tablespoons. Chafing Dish Possibilities Scrambled Eggs with Tomatoes Fry one small slice onion in two tablespoons butter, five minutes. Add one cup tomatoes, one teaspoon sugar, one-half teaspoon salt, a few grains pepper, and cook five minutes. Add four eggs, slightly beaten, and cook same as Scrambled Eggs. Serve with entire wheat or brown bread toast. Scrambled Eggs with Anchovy Toast Spread thin slices of buttered toast with anchovy paste, and cover with scrambled eggs. Scrambled Eggs with Asparagus Tips Prepare Scrambled Eggs, and add one cup cooked asparagus tips. If the canned vegetable is used, rinse thoroughly and drain. Scrambled Eggs with Cheese Prepare Scrambled Eggs, and just before serving add four tablespoons grated cheese, mixed with one-fourth teaspoon paprika. Scrambled Eggs with Mushrooms Clean mushrooms ; remove stems, scrape, and break in pieces ; peel caps and break in pieces. Eggs Melt four tablespoons butter, add one and one-half cups mushrooms' previously dredged with flour, a few drops onion juice, one-fourth teaspoon salt, and a few grains cayenne. Cook eight minutes. Beat four eggs slightly, add one-half teaspoon salt and one-eighth teaspoon pepper; then add to mushrooms and cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. [Eggs k la Creole