Scrambled Eggs

6 eggs

4 tablespoonfuls water

2 tablespoonfuls butter

1/2 teaspoonful salt

1 saltspoonful pepper

Beat the eggs slightly with a fork, add the water and seasoning. Put the butter in a shallow pan; when melted, add the eggs; stir with a spatula or fork, scraping them constantly from the bottom of the pan. Turn out at once on a heated platter; garnish with toast, and serve.

Scrambled Eggs With Lettuce

2 tablespoonfuls butter

2 tablespoonfuls minced onion

6 eggs

1 head lettuce

1/2 teaspoonful salt

1 saltspoonful pepper

Wash a good-sized head of lettuce and place it in boiling water; let it stand for about ten minutes; drain. Roll each leaf up and shred it as you would noodles; shake out the shreds. Put the butter and the onion in a frying-pan; shake until the onion is cooked. Beat the eggs without separating until they are well mixed, not light; add the salt, pepper and the lettuce. Turn the ingredients in with the butter and onion and stir with a fork until nicely cooked. Turn quickly to a heated dish. Garnish with triangular pieces of toast.