Scrambled Eggs With Brains

2 sets veal or pig brains. 8 eggs.

1 tablespoon cream.

2 tablespoons butter.

8 pieces buttered toast. 1/2 teaspoon salt. 1 pod pepper.

Wash brains and boil for a few minutes with salt and pepper. Put butter into hot spider, then put in brains chopped fine and cook a few minutes longer. Beat the eggs with cream, scramble with brains and serve on toast.

Eggs Scrambled With Cheese

12 eggs.

1 cup grated cheese.

1/2 teaspoon cayenne pepper.

1 tablespoon cream. 1 tablespoon butter.

Beat the eggs with cream, cheese, pepper and salt. Heat butter, put in eggs, stir constantly and cook a few minutes.

Scrambled Eggs With Oysters

10 eggs.

40 oysters.

1/2 teaspoon salt.

1 tablespoon butter.

1/2 teaspoon minced parsley.

1/2 teaspoon cayenne pepper.

Cook the oysters in a dry hot skillet with salt and pepper for 5 minutes, then drain and add butter and parsley, stir in whipped eggs and cook a few minutes longer.

Scrambled Eggs With Sausage

12 eggs.

1 lb. sausage.

1 tablespoon cream.

1/2 teaspoon minced parsley.

Fry the sausage in butter, add eggs well beaten with salt, pepper, cream and parsley, stir and cook a few minutes. Do not let the eggs get stiff.

Scrambled Eggs With Truffles

14 eggs.

2 tablespoons minced truffles.

1 teaspoon salt and pepper.

1 tablespoon butter. 1 tablespoon cream. 8 pieces toast.

Mix the above and cook in hot buttered skillet a few minutes, stirring all the time. Serve on hot buttered toast