- Drain the anchovies or sardines to free them from the oil of the can. then remove skin or scale and bones and pick the fillets into small pieces. If salted anchovies be used, soak in milk or water 6 or more hrs. Beat 5 eggs slightly: add salt and pepper as desired and 5 tablespoons of water, milk or cream. Melt 2 tablespoons of butter in the blazer directly over the flame and put in the pieces of fish (there should be 1/2 a cup or more as taste approves), shake the blazer a moment, then turn in the egg mixture and cook as scrambled eggs. - Mabel E. Sturtevant, 105 S. Dearborn St., Chicago, 111.
Spread thin slices of buttered toast with anchovy paste. Arrange on a platter and cover with scrambled eggs. - Mabel Sturtevant, 105 S. Dearborn St.. Chicago, 111.
Beat 5 eggs until a full spoon of egg can be taken up; add a few grains each of salt and pepper, 5 tablespoons each of cream or water and grated cheese, turn into a pan oiled with butter or vegetable oil and cook and stir until the mixture is lightly set. then serve at once. - Mrs. B. Reeves, Palatine, 111.
Beat 4 eggs until well broken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 tablespoon butter; turn into a chafing dish or frying pan and stir constantly until they begin to thicken. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and serve at once. - Mrs. Julius Casper, Wheeling, 111.
Take 2 cups cold mashed potatoes and 4 eggs, beat together until light, cook in hot buttered frying pan, stirring constantly; season with pepper and salt before removing from fire. - Mrs. C. F. Adams, Franklin, 111.
Simmer 1 3/4 cups tomatoes and 2 teaspoons sugar 5 minutes; fry 4 tablespoons of butter and 1 slice of onion 3 minutes, remove onions and add tomatoes, seasoning and eggs slightly beaten, cook same as scrambled eggs. Serve with entire wheat bread or brown bread toast. - Mrs. Almond Case, Palatine, 111.
Remove the seeds and veins from a green pepper and cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in quarters, cook the peppers and tomatoes in 2 tablespoons of butter until the liquid is reduced, then season with salt and keep hot. Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 eggs, beaten without separating, until a full spoonful can be taken up, and season with salt. Stir and cook until the eggs become thick and creamy; add meanwhile 2 tablespoons of butter in pieces. Serve the 2 dishes together. - Mrs. John Adkins, Wheeling, 111.
Put a little milk or water in a pan, can or any available cooking utensil, bring to a boil, beat eggs in another vessel, add to boiling fluid-season and stir until set. This requires no grease. - E. G. Harris, Winnetka, 111.