Omelette with Mushrooms and Olives
This was a very delicious dish, and Margaret only made it for company. She prepared the mushrooms just as in the rule above, and added twelve olives, cut into small pieces, and spread the omelette with the whole when she turned it.
Eggs Baked in Little Dishes
Margaret's mother had some pretty little dishes with handles, brown on the outside and white inside. These Margaret buttered, and put one egg in each, sprinkling with salt, pepper, and butter, with a little parsley. She put the dishes in the oven till the eggs were firm, and served them in the small dishes, one on each plate.
Eggs with Cheese
6 eggs. 2 heaping tablespoonfuls Parmesan cheese. 1/2 teaspoonful salt. Pinch of red pepper.
Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter in the frying-pan, and when it is hot put in the eggs, and stir till smooth and firm. Serve on small pieces of buttered toast.
Parmesan cheese is very nice to use in cooking; it comes in bottles, all ready grated to use.
Eggs with Bacon
Take some bacon and put in a hot frying-pan, and cook till it crisps. Then lift it out on a hot dish and put in the oven. Break six eggs in separate cups, and slide them carefully into the fat left in the pan, and let them cook till they are rather firm and the bottom is brown. Then take a cake-turner and take them out carefully, and put in the middle of the dish, and arrange the bacon all around, with parsley on the edge.