Poached Eggs with Potted Ham
Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour; shake well, and add a cup of hot milk and a small half-teaspoonful of salt; cook till smooth. Moisten each round of toast with a very little boiling water, and spread with some of the potted ham which comes in little tin cans; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg.
If you have no potted ham in the house, but have plain boiled ham, put this through the meat-chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a pinch of red pepper, and it will do just as well.
Scrambled Eggs
4 eggs. 2 tablespoonfuls of milk. 1/2 teaspoonful of salt.
Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scraping them off the bottom of the pan until they begin to get a little firm; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish.
Scrambled Eggs with Parsley
Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley.
After Margaret had learned to make these perfectly, she began to mix other things with the eggs.
Scrambled Eggs with Tomato