Put butter in frying pan and heat. Have ready some slices of bread. Beat 2 eggs, add 3 tablespoonfuls milk and cream and a little sugar and cinnamon✪ French Egg Toast into the mixture. Fry a nice brown. Serve immediately, or should you like sweet toast sprinkle with sugar or serve with brandy sauce. — Miss Laurine Dorsey. HAM TOAST. Put one ounce of butter in the blazer, and as soon as it is soft add a teaspoonful of minced onion and a cupful of finely chopped cooked ham; stir and cook for 3 or 4 minutes and then pour in 4 eggs that have been beaten until very light and to which have been added 3 teaspoonfuls of water and a tablespoonful of minced parsley. Stir quickly, regulating the flame slightly until the whole is a light creamy mass, and serve heaped on circles of hot buttered toast. CHEESE TOAST. Mix well with yolk of 1 egg, 2 ounces grated cheese, 2 ounces bread crumbs, and li/o ounces butter. Add half a dessertspoonful of made mustard and a little salt and cayenne. Cut slices of bread into circles and toast a nice brown; cover each piece with the cheese mixture, spread thickly, place in the oven to heat through and brown lightly, and serve at once. EGGS AND OMELETS SCRAMBLED EGGS. Four eggs, 1 tablespoon of butter, 2 tablespoons of cream, salt and pepper to taste✪ Scrambled Eggs. Break the eggs into a bowl, add the cream and beat only enough to blend the yolks and whites. Melt the butter in the frying pan, and when hot turn in the eggs. Do not stir until they begin to form, and then gently, lifting them up and over that the flakes may be large and the eggs tender and well cooked. As soon as the eggs are sufficiently set, remove from the fire and stir until dry. Season and serve. Scrambled eggs may be varied in the same way as omelets, adding chopped ham and parsley, mushrooms, minced chicken, veal or sweetbreads. SCRAMBLED EGGS WITH MUSHROOMS. Take 6 eggs, 6 mushrooms, 1 heaping tablespoonful of butter, salt, pepper, red pepper and slices of buttered toast. Wash and peel the mushrooms, chop them finely, and fry in a little hot butter. Break up the eggs into a basin, whisk up well, and pour into a saucepan. Add the mushrooms, butter, salt, pepper and red pepper to taste. Stir over the fire with a wooden spoon until the eggs are lightly set. Have the toast neatly trimmed ready on a hot plate or dish, pour the egg mixture on top of the toast and serve at once. SCRAMBLED EGGS WITH CHEESE. Tour eggs, % cup milk, y2 cup grated cheese, salt and pepper. Beat egg&, add milk and cheese and scramble, stir- ring constantly while cooking. SCRAMBLED EGGS WITH SAUSAGE. One pound sausage, put into pan and fry, stirring fre- quently. After it is brown and think ready to take up, beat 8 eggs and pour in and stir, adding salt and pepper to taste. 76 EGGS AND OMELETS DEVILED EGGS. Boil the desired number of eggs 20 minutes. This is to render them digestible. When cool, remove the shells, cut into halves crosswise, and take out the yolks without breaking the whites. Keep the whites of the same egg together as they will fit better. Rub the yolks to a cream with a little melted butter; add a little made mustard or sauce from the chow- chow bottle, a little chopped pickle or olives and salt and paprika to taste. Fill the mixture into the whites placing them together to form a whole egg and fasten with wooden toothpicks.

AI-modernized reading of the original text

Put butter in frying pan and heat. Have ready some slices of bread. Beat 2 eggs, add 3 tablespoonfuls milk and cream and a little sugar and cinnamon into the mixture. Fry a nice brown. Serve immediately, or should you like sweet toast sprinkle with sugar or serve with brandy sauce. — Miss Laurine Dorsey. HAM TOAST. Put one ounce of butter in the blazer, and as soon as it is soft add a teaspoonful of minced onion and a cupful of finely chopped cooked ham; stir and cook for 3 or 4 minutes and then pour in 4 eggs that have been beaten until very light and to which have been added 3 teaspoonfuls of water and a tablespoonful of minced parsley. Stir quickly, regulating the flame slightly until the whole is a light creamy mass, and serve heaped on circles of hot buttered toast. CHEESE TOAST. Mix well with yolk of 1 egg, 2 ounces grated cheese, 2 ounces bread crumbs, and li/o ounces butter. Add half a dessertspoonful of made mustard and a little salt and cayenne. Cut slices of bread into circles and toast a nice brown; cover each piece with the cheese mixture, spread thickly, place in the oven to heat through and brown lightly, and serve at once. SCRAMBLED EGGS. Four eggs, 1 tablespoon of butter, 2 tablespoons of cream, salt and pepper to taste. Break the eggs into a bowl, add the cream and beat only enough to blend the yolks and whites. Melt the butter in the frying pan, and when hot turn in the eggs. Do not stir until they begin to form, and then gently, lifting them up and over that the flakes may be large and the eggs tender and well cooked. As soon as the eggs are sufficiently set, remove from the fire and stir until dry. Season and serve. Scrambled eggs may be varied in the same way as omelets, adding chopped ham and parsley, mushrooms, minced chicken, veal or sweetbreads. SCRAMBLED EGGS WITH MUSHROOMS. Take 6 eggs, 6 mushrooms, 1 heaping tablespoonful of butter, salt, pepper, red pepper and slices of buttered toast. Wash and peel the mushrooms, chop them finely, and fry in a little hot butter. Break up the eggs into a basin, whisk up well, and pour into a saucepan. Add the mushrooms, butter, salt, pepper and red pepper to taste. Stir over the fire with a wooden spoon until the eggs are lightly set. Have the toast neatly trimmed ready on a hot plate or dish, pour the egg mixture on top of the toast and serve at once. SCRAMBLED EGGS WITH CHEESE. Four eggs, 3/4 cup milk, 1/2 cup grated cheese, salt and pepper. Beat eggs, add milk and cheese and scramble, stirring constantly while cooking. SCRAMBLED EGGS WITH SAUSAGE. One pound sausage, put into pan and fry, stirring frequently. After it is brown and thick ready to take up, beat 8 eggs and pour in and stir, adding salt and pepper to taste. DEVILED EGGS. Boil the desired number of eggs 20 minutes. This is to render them digestible. When cool, remove the shells, cut into halves crosswise, and take out the yolks without breaking the whites. Keep the whites of the same egg together as they will fit better. Rub the yolks to a cream with a little melted butter; add a little made mustard or sauce from the chowchow bottle, a little chopped pickle or olives and salt and paprika to taste. Fill the mixture into the whites placing them together to form a whole egg and fasten with wooden toothpicks.

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French Egg ToastScrambled Eggs

The Henderson cook book