Scrambled Eggs With Dried Beef

One cupful of minced dried beef, which has been soaked in boiling water for five minutes. Put it into melted butter, stir till the butter sizzles, then pour over six or seven well-beaten eggs. Stir till the eggs are smooth and creamy. Serve at once. Any scramble may be served on toast if desired.

Fried Eggs

Three tablespoonfuls of butter in the frying-pan. When it sizzles, slip in the broken eggs carefully, one at a time. Tip the pan and baste with the melted butter while cooking. If wanted crisp on both sides, turn the eggs over when the under side is done. Wet in cold water the saucer on which an egg is broken and the egg will not stick to it, but will slip easily into the pan. Olive oil may be used instead of butter, but the pan must be covered during the cooking, as the oil spatters.

Fried Eggs Au Beurre Noir

Fry eggs as above, using butter or oil. When done, skim out, add more butter or oil to that in the pan, season with salt, pepper, vinegar, or lemon-juice, and let brown. When the butter is brown pour it over the fried eggs and serve.

Eggs X La Creme

Make a cream sauce, using one tablespoonful of butter, two of flour, two cupfuls of milk, and pepper and salt to season. When the sauce is thick and creamy, add hard-boiled eggs coarsely chopped, and serve at once on toast. Sprinkle with chopped parsley.

Eggs A La Tripe

Fry two sliced onions in butter, but do not brown. Stir in one cupful of milk or cream and enough flour to thicken, rubbed smooth in a little of the cream or milk. Season with salt, white pepper, and a bit of grated nutmeg. Stir till thick, then add eight hard-boiled eggs, sliced crosswise. Heat thoroughly and serve.

Eggs Au Miroir

Butter a stone platter that will stand the heat of the oven. Break into it carefully enough fresh eggs to cover it, taking care not to break the yolks. Place in the oven till the eggs are set. Sprinkle with salt and pepper and minced parsley and serve at once.

Eggs With Creamed Celery

Make the cream sauce and put into it enough boiled celery, coarsely cut, to serve as a vegetable. Spread on buttered toast and lay a poached egg on each slice. The tough, unsightly portions of celery stalks may be used in this way.

Chicken Liver Scramble

Use one cupful of chopped cooked chicken livers and six or seven well-beaten eggs. Prepare like other scrambles.

Cheese Scramble

One half cupful of grated American cheese and six well-beaten eggs. Mix the cheese with the eggs before cooking.

Eggs A La Paysanne

Put one half cupful of cream into a baking-dish, break into it six fresh eggs, and place in the oven till the eggs are set. Sprinkle with salt and pepper, minced parsley, and sweet green pepper.

Eggs A L'Aurore

Make the cream sauce and add to it the shredded whites of six or eight hard-boiled eggs. Spread on buttered toast and rub the yolks through a sieve, sprinkling each slice of toast with the powdered yolk. Sometimes called " Eggs a la Goldenrod."