Stanley Eggs

2 eggs

3 tablespoons bread crumbs 3 tablespoons milk

Salt and pepper to taste

1 tablespoon chopped parsley


2 tablespoons (1 oz.) butter substitute

This is a very economical edition of scrambled eggs, and I find that it is quite as much appreciated. The great thing is not to cook the eggs beyond the point when they are a soft, creamy mass.

Beat eggs until frothy, add milk, bread crumbs, and seasonings. Trim the toast, then butter it; don't butter first and trim afterwards, as to do this wastes tablespoons of butter in a year.

Melt butter substitute in a small saucepan; when it is bubbling sharply, pour in egg mixture and stir over gentle heat until it is a soft, creamy mass. Be very careful that you do not overcook it, or it will be too stiff, and it will also be indigestible. Next heap it on neat pieces of toast, sprinkle surface with parsley, and serve hot.

Tomato Eggs

4 tomatoes

2 tablespoons (1 oz.) butter substitute

2 eggs, beaten

1 tablespoon chopped parsley

1/4 teaspoon paprika

1/2 teaspoon salt

Halve tomatoes and take out pulp from center. Put halves on greased baking tin, sprinkle in salt and paprika, and place a small piece butter substitute in each. Cover them with greased paper and bake in moderate oven fifteen minutes.

Beat eggs very thoroughly, and mix them with tomato pulp, and season highly. Melt remainder of butter substitute in a saucepan, put in egg and pulp, and stir over gentle heat until egg sets. Take care it does not come to boiling point. Fill halves of tomato with mixture, piled up roughly, and scatter over them chopped parsley. Serve at once on a very hot dish.

Asparagus Omelet

1 can asparagus tips 1 tablespoon (1/2 oz.) butter substitute

2 eggs, beaten 1/2 teaspoon salt 1/4 teaspoon pepper

Turn tips from can and drain well. Put butter substitute in a pan over a hot fire. Beat eggs, add seasonings and asparagus tips cut in small pieces, mix carefully, and pour into the hot pan. As soon as the bottom commences to set, shake the pan vigorously, then let the contents settle flat again (for only a few moments), roll into an omelet, and serve hot.

Baked Sweet Omelet

2 eggs

2 teaspoons flour

1/8 teaspoon salt

1/2 cup (1 gill) milk 1/2 tablespoon butter Honey or marmalade

Beat eggs lightly, stir in flour and salt. Heat milk and into it put butter. Pour milk on to eggs, stir quickly, and pour into a small, hot, well-buttered fireproof dish, and bake in moderate oven fifteen minutes. Spread with honey or marmalade and serve at once.

Another Method. Peel, core, and stew eight cooking apples, rub through a sieve, and add one fourth teaspoon powdered ginger or nutmeg. When cold, add two beaten eggs and three tablespoons sugar. Pour into a greased fireproof dish and bake until brown. Serve hot.

Or, beat two eggs with one tablespoon honey, add pinch salt, and one tablespoon cream. Grease a hot omelet pan, pour in mixture, and cover. When it begins to thicken, spread over it a layer of hot apple sauce, fold, turn out on to hot platter, and serve sprinkled over with sugar.