The white ribbon cook book

Fried Eggs with Tomatoes — Melt a small piece of butter in a saucepan, put to it a small quantity of French tomato sauce, add pepper and salt to taste, and when quite hot turn it out on a dish, disposing on it the eggs fried in butter. Scrambled Eggs — Beat up 4 eggs, with salt and pepper to taste; put 1 oz. butter into a saucepan; directly it is melted put in the eggs, and keep constantly stirring with a spoon until they are nearly set, adding at the last a little finely-minced parsley. Scrambled Eggs with Asparagus — Parboil some asparagus points, cut the size of peas, in salted water, drain them and toss them in a little butter till quite hot. Scramble some eggs as in the preceding recipe, and, when nearly set, add the asparagns points instead of the parsley. Scrambled Eggs with Tomatoes — Beat up 4 eggs with a tablespoonful of French tomato sauce, or one large tomato, peeled, freed from pips, and chopped small, and proceed as above. Scrambled Eggs with Onions — Chop coarsely 2 slices of Spanish onion; put them into a saucepan with plenty of butter, and when they are thoroughly cooked, without having taken any color, throw in 4 eggs beaten together with pepper and salt to taste; keep on stirring till the eggs are nearly set, and then serve. Scrambled Eggs with Fish— 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 2 tablespoonfuls of this and 4 eggs; beat the whole together with a little pepper and salt to taste, and a little parsley finely minced; then proceed as in first recipe. 134 White Ribbon Cook Book. Scrambled Eggs with Ham — Beat up a tablespoonful of grated ham with 4 eggs, and pepper to taste; put them into a saucepan with a piece of butter, and stir till nearly set. Scrambled Eggs with Cheese — Put 4 eggs and 3 tablespoonfuls of Parmesan cheese into a basin with a sprinkling of pepper; beat all together, and proceed as in the first recipe, omitting the parsley. Scrambled Eggs (on Toast) — Any of the foregoing 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. Sippets (Fried) — Cut out of a loaf slices from 3^ to % in. thick, shape them into triangles or arrowheads, all of a 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. Omelet (Plaiu) — Beat up 3 or 4 eggs with 1 dessertspoonful of parsley very finely minced, and pepper and salt to taste; put a 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 Eggs. 135