Scramble some eggs as in the preceding recipe, and when nearly _ set add the asparagus points instead of the parsley. 88 404. Scrambled Eggs (with Tomatoes)—Ingredients—4 s eggs, 1 tablespoonful of French tomato, sauce, or 1 large tomato scrambled eggs. 2 Beat up four eggs with a tablespoonful of French tomato OM E sauce, or one large tomato, peeled, freed from pips, andchopped = small, and proceed as above. : 405. Scrambied Eggs (with Onions)—Ingredients—2 slices of Spanish onion, butter, 4 eggs, pepper and salt to taste, x Take two slices of Spanish onion, and chop them coarsely ; : . put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in four eggs beaten together with pepper and salt to taste; keep on stirring till the eggs are nearly set, and then serve. N.B.— Equal parts of tomotoes and onions may be cooked together, and then the eggs added. 406. Scrambled Eggs (with Fish)—Ingredients—Remnants of fish, 4 eggs, pepper and salt to taste, finely minced parsley✪ Scrambled Eggs. Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock, or whiting, and with a silver fork break it up small; take two tablespoonfuls of this and four eggs ; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced, then proceed as in No. 402. 407. Scrambled Eggs (with Ham)—Ingredients—A tablespoon- ful of grated ham, 4 eggs, pepper to taste, butter. Beat up a tablespoonful of grated ham✪ Scrambled Eggs (with Ham) with four eggs, and pepper to taste; put them into a saucepan with a piece of butter, and stir till nearly set. Fi 408. Scrambled Eggs (with Cheese)—Ingredients-—-4 eggs, 3 SS tablespoonfuls of Parmesan cheese, a sprinkling of pepper✪ Scrambled Eggs (with Cheese). Pa Put four eggs and three tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper ; beat all together, and proceed as in the first recipe, No. 402, omitting the parsley. 409. Scrambled Eggs(on Toast). Any of the above may be served on slices of buttered toast, but if so served they must be even less set, at the time of — serving, than when served plain; or neat bread sippets, fried in butter, may be served round them. — Kiccs. I 29 410. Sippets (Fried)—Ingredients—A loaf of bread, butter. Cut out of a loaf slices from a quarter to three eighths of an inch thick, shape them into triangles or arrowheads all of an size; put some butter in a frying pan, and when quite hot lay the sippets in it; turn them frequently, adding more butter, as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sippet, is to lay the pieces of bread in the frying basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain. 411. Omelet (Piaim)—Ingredients—3 or 4 eggs, 1 dessertspoonful of finely minced parsley, pepper and salt to taste, butter size of an egg✪ Omelet (Plain). Beat up three or four eggs with one dessertspoonful of par- sley very finely minced, and pepper and salt to taste; puta piece of butter, the size of an egg, into a frying pan, as soon as it is melted pour in the omelet mixture, and, holding the handle of the pan with one hand, stir the omelet with the other by means of a spoon. The moment it begins to set cease stir- ring, but keep on shaking the pan for a minute or so; then with the spoon double up the omelet and keep shaking the pan until the under side of the omelet has become of a golden color. ‘Turn it out on a hot dish and serve. 412, Omelet (Ham or Bacen)—Ingredients—3 or 4 eggs, 1 heaped tablespoonful of ham or bacon, pepper✪ Omelet (Ham or Bacon) to taste. Beat up three or four eggs with a heaped tablespoonful of ham or bacon, half lean and half fat, cut up to the size of very small dice; add pepper to taste, and salt if necessary, and proceed as above.

AI-modernized reading of the original text

Scramble some eggs as in the preceding recipe, and when nearly _ set add the asparagus points instead of the parsley. 88 404. Scrambled Eggs (with Tomatoes)—Ingredients—4 s eggs, 1 tablespoonful of French tomato, sauce, or 1 large tomato scrambled eggs. 2 Beat up four eggs with a tablespoonful of French tomato OM E sauce, or one large tomato, peeled, freed from pips, and chopped = small, and proceed as above. : 405. Scrambled Eggs (with Onions)—Ingredients—2 slices of Spanish onion, butter, 4 eggs, pepper and salt to taste, x Take two slices of Spanish onion, and chop them coarsely ; : . put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in four eggs beaten together with pepper and salt to taste; keep on stirring till the eggs are nearly set, and then serve. N.B.— Equal parts of tomotoes and onions may be cooked together, and then the eggs added. 406. Scrambled Eggs (with Fish)—Ingredients—Remnants of fish, 4 eggs, pepper and salt to taste, finely minced parsley. Pick out the meat of any remnants of fish, such as salmon, turbot, cod, haddock, or whiting, and with a silver fork break it up small; take two tablespoonfuls of this and four eggs ; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced, then proceed as in No. 402. 407. Scrambled Eggs (with Ham)—Ingredients—A tablespoonful of grated ham, 4 eggs, pepper to taste, butter. Beat up a tablespoonful of grated ham with four eggs, and pepper to taste; put them into a saucepan with a piece of butter, and stir till nearly set. Fi 408. Scrambled Eggs (with Cheese)—Ingredients-—-4 eggs, 3 SS tablespoonfuls of Parmesan cheese, a sprinkling of pepper. Pa Put four eggs and three tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper ; beat all together, and proceed as in the first recipe, No. 402, omitting the parsley. 409. Scrambled Eggs(on Toast). Any of the above may be served on slices of buttered toast, but if so served they must be even less set, at the time of — serving, than when served plain; or neat bread sippets, fried in butter, may be served round them. — Kiccs. I 29 410. Sippets (Fried)—Ingredients—A loaf of bread, butter. Cut out of a loaf slices from a quarter to three eighths of an inch thick, shape them into triangles or arrowheads all of an size; put some butter in a frying pan, and when quite hot lay the sippets in it; turn them frequently, adding more butter, as it is wanted, and taking care that they are all fried to the same golden color. A readier way, but producing not so nice a sippet, is to lay the pieces of bread in the frying basket, and dip it in a saucepan full of boiling fat. They must afterwards be laid in front of the fire to drain. 411. Omelet (Plain)—Ingredients—3 or 4 eggs, 1 dessertspoonful of finely minced parsley, pepper and salt to taste, butter size of an egg. Beat up three or four eggs with one dessertspoonful of parsley very finely minced, and pepper and salt to taste; puta piece of butter, the size of an egg, into a frying pan, as soon as it is melted pour in the omelet mixture, and, holding the handle of the pan with one hand, stir the omelet with the other by means of a spoon. The moment it begins to set cease stirring, but keep on shaking the pan for a minute or so; then with the spoon double up the omelet and keep shaking the pan until the under side of the omelet has become of a golden color. ‘Turn it out on a hot dish and serve. 412. Omelet (Ham or Bacon)—Ingredients—3 or 4 eggs, 1 heaped tablespoonful of ham or bacon, pepper to taste. Beat up three or four eggs with a heaped tablespoonful of ham or bacon, half lean and half fat, cut up to the size of very small dice; add pepper to taste, and salt if necessary, and proceed as above.

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Scrambled EggsScrambled Eggs (with Tomatoes)Scrambled Eggs (with Onions)Scrambled Eggs (with Fish)Scrambled Eggs (with Ham)Scrambled Eggs (with Cheese)Omelet (Plain)Omelet (Ham or Bacon)

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