LOBSTER SCRAMBLE
One cupful of cold cooked lobster, six or eight well-beaten eggs. Mix before putting into the hot butter.
TOMATO SCRAMBLE
One cupful of stewed and strained tomato, or of fresh tomato peeled and rubbed through a sieve, six or eight well-beaten eggs. Mix before putting into the hot butter.
GREEN PEA SCRAMBLE
One cupful of cold cooked green peas, six or seven well-beaten eggs.
Mix before beginning to cook.
HAM SCRAMBLE
One cupful of cold boiled ham, minced, mixed with eight well-beaten eggs. A little grated onion is an improvement.
BACON SCRAMBLE
Fry one cupful of shredded bacon until partially cooked, drain off part of the fat, add six or seven well-beaten eggs, and finish cooking, stirring constantly. A little grated onion may be added with the eggs.
CRAB SCRAMBLE
One cupful of cooked shredded crab-meat, six or seven well-beaten eggs. Shredded green peppers may be added at pleasure. The canned crab-meat is nearly as good as the fresh.
SHRIMP SCRAMBLE
One cupful of finely cut cooked shrimps, six or seven well-beaten eggs. Green peppers may be added. Canned shrimps may be used.
KIDNEY SCRAMBLE
One cupful of cold cooked kidneys, cut fine, six or seven well-beaten eggs. Prepare like other scrambles.
SAUSAGE SCRAMBLE
One cupful of cooked sausage-meat, finely minced, mixed with six or seven well-beaten eggs before cooking. Or, use uncooked sausage-meat and prepare like Bacon Scramble.
SARDINE SCRAMBLE
Add the juice of half a lemon to one cupful of finely cut sardines.
Use the oil from the can instead of butter. Beat six or seven eggs thoroughly and mix with the sardines before cooking.
TONGUE SCRAMBLE
One cupful finely minced cooked tongue, six or eight well-beaten eggs.
Season with grated onion, shredded green pepper, or minced parsley.
EGGS WITH FINE HERBS
Use a heaping tablespoonful of minced parsley, chives, and tarragon to eight well-beaten eggs, mixing before putting into the hot butter.
MEXICAN EGGS
Split three sweet green peppers, lengthwise, and take out the seeds.
Fry two minutes in very hot butter. Fry six very thin slices of ham and place on slices of toast, lay the peppers over the ham, and put a fried or a poached egg on each slice.
SPANISH EGGS
Cook together one cupful of stewed and strained tomato, one bean of garlic, finely minced, one chopped onion, and two sweet green peppers, seeded and chopped. Cook gently till reduced one half. Spread on thin slices of toast and lay a fried or poached egg on each slice.
CREAMED CHICKEN AND POACHED EGGS
Make a cream sauce, add one cupful of minced cooked chicken, spread on toast, and lay a poached egg on each slice.
BOILED EGGS--I
Put the eggs into a saucepan of cold water and bring to the boil. Boil one minute and serve at once.
BOILED EGGS--II
Have a saucepan of water at a galloping boil. Drop in the eggs carefully, cover, and let stand till the eggs are cool enough to handle. They will be perfectly cooked and much more easily managed than if the shells were piping hot.
EGGS IN CRUSTS
Cut stale bread into slices an inch thick. Scoop out the centres of each slice and remove the crust. Rub with butter, drop an egg into each cavity, and put in a hot oven till the eggs are set.
EGGS IN RAMEKINS
Butter ramekins or custard cups. Drop an egg into each cup and place in a hot oven till the egg is set. This method of cooking eggs may be endlessly varied by filling the cups half full of minced meat, fish, seasoned crumbs, creamed vegetables, or anything else which combines well with eggs. Anything used in a scramble or an omelet may be placed in the bottom of the ramekin. If too dry, moisten with cream, milk, or water. The egg may be sprinkled with crumbs and dotted with butter.
Grated cheese and minced parsley may be added at pleasure. A "left-over" which is otherwise hopeless may often be used advantageously in a ramekin with an egg. The small individual dishes are pleasing, when served on a fresh doily. Lacking the individual dishes, or for variety, a stoneware platter, or a baking-dish may be half filled with the mixture and the eggs broken on top.