TO SCRAMBLE EGGS
Add a tablespoonful of milk, a saltspoonful of salt, and a dash of pepper for every two eggs. Beat them just enough to break them, but not enough to make them smooth or frothy. Put a tablespoonful of butter into a sauté-pan, and when it bubbles turn in the eggs. With a fork scrape the cooked eggs from the bottom of the pan, giving flakes of cooked egg. If the butter is not allowed to brown, the eggs will have a clean, bright yellow color.