Eggs scrambled & la Fran^aise. — Melt 1 ounce of butter in a small low saucepan, break into it 4 eggs, season with 74 even tea- spoonful salt, a pinch of white pepper and nutmeg, stir for 3 min- utes, put the eggs on a hot dish, sprinkle over 1 tablespoonfnl lemon juice, and serre. Eggs scrambled ft I'Allemande.— Break 6 eggs into a bowl, add Ys even teaspoonf ul salt✪ Eggs an Miroir Baked, and beat the eggs with an egg beater until very light ; then add to every egg 1 tablespoonf ul cold water, beat a few minutes longer. Place a medium-sized frying pan with 1 tablespoonf ul butter over the fire; as soon as melted put in the eggs ; when they begin to set draw the eggs with a spoon from the sides of pan toward the center, continue until the eggs are firm, then take up by spoonfuls, lay on a warm plate, and serve. Scrambled Eggs & PAm^ricaine.— Break 6 eggs into a bowl, add Y^ even teaspoonful salt and a little white pepper, beat until light. Place a small-sized frying pan with 1 ounce butter over the fire ; as soon as melted pour in the eggs ; when they begin to set draw them with a spoon from the edge of pan to the center until they become thick ; then serve on a warm dish. Scrambled Eggs and Bacon.-— Cut 2 ounces bacon into pieces Y« finger long and Y* iiich thick, place it in a frying pan over the fire, fry until light brown. Beat up 6 eggs✪ Scrambled Eggs and Bacon until very light, add them to the pork, season with Yt ^^^^ teaspoonful salt ; as soon as they begin to set, draw the eggs with a spoon from the sides of pan to the middle ; when firm, but still soft, put them on to a warm dish and serve. Scrambled Eggs with Truffles.— Break 6 eggs into a bowl, beat with an egg beater until very light ; season with Yt ^^cn tea- EGG DISHES. 585 spoonful salt, add 4 tablespoonfuls of cream, beat i minutes longer. Place a small saucepan with 2 ounces butter over the fire, as soon as melted pour in the eggs, stir until they thicken ; then draw to side of stove, add 2 tablespoonfuls fine- cut truffles, and stir 1 minute ; turn the eggs on to a warm dish, and garnish with small round bread crot^tons. In place of truffles 1 cupful boiled asparagus tops may be added, or Vt pi^^ cooked green peas. Serambled Eggs with Boiled Ham.— Chop 6 ounces boiled ham very fine, crack 6 eggs in a bowl, beat until light ; add 4 tablespoonfuls milk or water, beat 2 minutes ; then place a small saucepan with 1 tablespoonful butter✪ Scrambled Eggs with Boiled Ham oyer the fire; as soon as melted pour in the eggs, stir until they begin to thicken, then add the fine-chopped ham, stir 1 minute longer. Serve on a warm dish with toast or bread and butter. Scrambled Eggs with Fines Herbes.— Place a saucepan with 2 ounces butter and 2 tablespoonfuls fine*chopped onions over the fire, cook 3 minutes ; add 2 tablespoonfuls fine-chopped mushrooms, cook 2 minutes; season with Yg teaspoonful seasoning salt. Beat 6 eggs in a bowl until very light, add 4 tablespoonfuls cream, beat 2 minutes longer ; add to the saucepan, stir until the eggs begin to thicken ; then draw to side of stove, add 1 teaspoonful fine-chopped parsley✪ Scrambled Eggs with Fines Herbes, stir for 1 minute. Serve on a warm dish, garnish with small round-shaped bread croiltons.

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Eggs scrambled & la Fran^aise. — Melt 1 ounce of butter in a small low saucepan, break into it 4 eggs, season with 74 even tea- spoonful salt, a pinch of white pepper and nutmeg, stir for 3 min- utes, put the eggs on a hot dish, sprinkle over 1 tablespoonfnl lemon juice, and serre. Eggs scrambled ft I'Allemande.— Break 6 eggs into a bowl, add Ys even teaspoonf ul salt, and beat the eggs with an egg beater until very light ; then add to every egg 1 tablespoonf ul cold water, beat a few minutes longer. Place a medium-sized frying pan with 1 tablespoonf ul butter over the fire; as soon as melted put in the eggs ; when they begin to set draw the eggs with a spoon from the sides of pan toward the center, continue until the eggs are firm, then take up by spoonfuls, lay on a warm plate, and serve. Scrambled Eggs & PAm^ricaine.— Break 6 eggs into a bowl, add Y^ even teaspoonful salt and a little white pepper, beat until light. Place a small-sized frying pan with 1 ounce butter over the fire ; as soon as melted pour in the eggs ; when they begin to set draw them with a spoon from the edge of pan to the center until they become thick ; then serve on a warm dish. Scrambled Eggs and Bacon.-— Cut 2 ounces bacon into pieces Y« finger long and Y* iiich thick, place it in a frying pan over the fire, fry until light brown. Beat up 6 eggs until very light, add them to the pork, season with Yt ^^^^ teaspoonful salt ; as soon as they begin to set, draw the eggs with a spoon from the sides of pan to the middle ; when firm, but still soft, put them on to a warm dish and serve. Scrambled Eggs with Truffles.— Break 6 eggs into a bowl, beat with an egg beater until very light ; season with Yt ^^cn tea- EGG DISHES. 585 spoonful salt, add 4 tablespoonfuls of cream, beat i minutes longer. Place a small saucepan with 2 ounces butter over the fire, as soon as melted pour in the eggs, stir until they thicken ; then draw to side of stove, add 2 tablespoonfuls fine- cut truffles, and stir 1 minute ; turn the eggs on to a warm dish, and garnish with small round bread crot^tons. In place of truffles 1 cupful boiled asparagus tops may be added, or Vt pi^^ cooked green peas. Serambled Eggs with Boiled Ham.— Chop 6 ounces boiled ham very fine, crack 6 eggs in a bowl, beat until light ; add 4 tablespoonfuls milk or water, beat 2 minutes ; then place a small saucepan with 1 tablespoonful butter oyer the fire; as soon as melted pour in the eggs, stir until they begin to thicken, then add the fine-chopped ham, stir 1 minute longer. Serve on a warm dish with toast or bread and butter. Scrambled Eggs with Fines Herbes.— Place a saucepan with 2 ounces butter and 2 tablespoonfuls fine*chopped onions over the fire, cook 3 minutes ; add 2 tablespoonfuls fine-chopped mushrooms, cook 2 minutes; season with Yg teaspoonful seasoning salt. Beat 6 eggs in a bowl until very light, add 4 tablespoonfuls cream, beat 2 minutes longer ; add to the saucepan, stir until the eggs begin to thicken ; then draw to side of stove, add 1 teaspoonful fine-chopped parsley, stir for 1 minute. Serve on a warm dish, garnish with small round-shaped bread croiltons.

European and American cuisine