This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1/2 cupful milk
1 teaspoonful salt
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.
Before cooking add a half cupful of finely shaved American cheese to the mixture for scrambled eggs.
Add a half cupful or more of diced, cooked asparagus to the mixture for scrambled eggs.
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.
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.
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.
Add a cupful of creamed onions, with their sauce, to the mixture for scrambled eggs, omitting the milk. Cook as directed.
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.
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.
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.
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.