New-laid eggs, with Baucis' busy care Turned by a gentle fire, and roasted rare.

- Dryden.

Scrambled Eggs With Cheese

Beat six eggs until whites and yolks are well mixed; add half a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful of butter in the blazer, pour in the egg mixture, and stir and scrape from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan.

Scrambled Eggs With Smoked Salmon

Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or four minutes; then add to the eggs just before the cooking is finished.

Scrambled Eggs A La Union Club

Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or truffles. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of madeira has been added.

Scrambled Eggs With Dried Beef

Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoon-fuls of butter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set.

Scrambled Eggs With Tomatoes

Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a salt-spoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast.

Eggs And Mushrooms A La Dauphine

Ingredients

I pint of thick tomato sauce, highly seasoned. 1 pint of mushrooms.

1/2 a teaspoonful of salt. 1/2 a saltspoonful of pepper. 6 eggs.

Method

Cook the mushrooms in the tomato sauce until tender; add the seasoning and the eggs, which, have been broken into a bowl. Lift the whites carefully with a silver or wooden fork while cooking, until they are set; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on toast.

Scotch Woodcock

Make a cup of white sauce; add one tablespoon-ful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise.

Eggs a la ltalienne.

Ingredients

5 eggs.

1 cup of milk.

1/2 a cup of boiled spaghetti, chopped. 1 tablespoonful of butter.

1/2 a cup of fresh mushrooms, sliced.

1 teaspoonful of chopped parsley.

I scant teaspoonful of salt.

White pepper.

Method

Melt the butter in the blazer and sauté in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.