6 eggs

1/2 cupful milk

1 teaspoonful salt

1/8 teaspoonful pepper 1 tablespoonful butter or bacon fat

Break the eggs into a frying pan and beat with a spoon till broken. Add the remaining ingredients, beat slightly to blend, and place over a slow heat to cook, scraping up as it solidifies. When all is creamy, turn onto hot buttered toast, and serve at once.

Scrambled Eggs with Tomato Substitute thickly stewed, well-seasoned tomato for the milk in the preceding recipe, and use bacon fat, if possible.

Scrambled Eggs With Cheese

Before cooking add a half cupful of finely shaved American cheese to the mixture for scrambled eggs.

Scrambled Eggs With Ham Or Dried Beef

Add a half cupful of minced ham, or finely shredded dried beef, to the mixture for scrambled eggs.

Scrambled Eggs With Asparagus

Add a half cupful or more of diced, cooked asparagus to the mixture for scrambled eggs.

Scrambled Eggs With Bacon

Dice three or four slices of bacon, fry it, and add to the mixture for scrambled eggs. Omit the butter, substituting instead a tablespoonful of the bacon fat.

Scrambled Eggs With Mushrooms

Saute (fry) a cupful of quartered mushrooms in two tablespoonfuls of butter, or bacon fat, adding salt and pepper, and a dash of onion juice. Pour over the mixture for scrambled eggs and cook as directed, omitting the butter.

Scrambled Eggs With Onions

Peel and slice six medium-sized onions, and fry until soft and yellow in three tablespoonfuls of butter. Then add the mixture for scrambled eggs and cook as directed, omitting the butter.

Scrambled Eggs With Left-Over Creamed Onions

Add a cupful of creamed onions, with their sauce, to the mixture for scrambled eggs, omitting the milk. Cook as directed.

Scrambled Eggs With Green Peppers

Shred three sweet green peppers and fry until soft in 3 tablespoonfuls of butter. Then add the mixture for scrambled eggs and proceed as directed, omitting the butter.

Eggs Scrambled Over Hot Water (Individual)

1 egg

1/4 cupful milk

1/4 teaspoonful salt

Few grains pepper 1 teaspoonful butter or olive oil

Beat the egg in a double boiler top, add the other ingredients, and cook over boiling water until solidified - about ten minutes - stirring occasionally very gently to allow the uncooked portion from the center to get to the edges. This is especially good for children or invalids.

Spanish Eggs

6 eggs

6 stuffed olives 2 tablespoonfuls butter 3/4 teaspoonful minced onion 1 teaspoonful capers (optional) 1 cupful sifted canned tomato

1/2 teaspoonful sugar

1/4 teaspoonful salt

Few grains cayenne

1/2 tablespoonful minced sweet green peppers 6 slices buttered toast

Melt the butter, add the onion and pepper, and saute (fry) till soft. Add the olives, minced, the sugar and tomato, and, when boiling, season and pour onto the eggs beaten slightly. Cook as scrambled eggs, and serve on toast.

Fried Eggs

For frying eggs, keep a pan for that purpose only. Heat it and put in enough fat (bacon, ham, sausage or beef, or butter if you have nothing better) barely to cover the bottom. Break the eggs one by one into a saucer, slip into the fat, salt and pepper lightly, and fry slowly until of the desired firmness, removing carefully to a heated platter with a griddle cake turner.