Oyster Scramble

One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare as other scrambles.

Mushroom Scramble

One cupful of cooked mushrooms, cut fine, six or eight well-beaten eggs. Serve on toast.

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 parti ally 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.