For those who are particularly fond of cheese the amount of cheese in this recipe may be very much increased, thus making a much more nourishing dish. Or the amount may be reduced so as to give hardly more than a suggestion of the flavor of cheese.
Scrambled Eggs with Cheese.
| ½ pound of cheese grated or cut into small pieces. | 1 tablespoonful of chopped parsley. |
| A pinch of nutmeg. | |
| 8 eggs | ½ teaspoonful of salt. |
Beat the eggs slightly, mix them with the other ingredients, and cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly 2 pounds of average beef. The calculated cost (see p. [23]) is about 30 cents.
Swiss Eggs.
| 4 eggs. | Salt and pepper. |
| ½ cupful of cream. | ¼ cupful of grated cheese. |
| 1 tablespoonful of butter. |
Heat the butter and cream together, break in the eggs whole, sprinkle with salt and pepper. When nearly done, add the cheese. Serve on buttered toast. Strain the cream over the toast.
Cheese Omelet No. 1.
Cheese may be introduced into omelets in several ways. An ordinary omelet may be served with thin cheese sauce made in the following proportions:
| 1½ tablespoonfuls of flour. |
| ¼ cupful of grated cheese. |
| 1 cupful of milk. |