People who have difficulty in digesting eggs will find it more agreeable to eat the yolks and whites at different times of the day. The former prepared in salad dressing or boiled custards; the latter in the form of baked eggs with lemon and green vegetables.
SCRAMBLED EGGS. No. 2.
Prepare the same as the foregoing. Use a double amount or more of water or milk or cream, also more flour if desired. Mixed flour is preferable to pure white flour. If eggs are expensive serve a milk or green pea soup as entree and use less eggs.
SCRAMBLED EGGS. No. 3.
Beat yolks and whites separately. Add as many tablespoonfuls of water or milk or cream as there are eggs. Omit the flour.
SCRAMBLED EGGS WITH POTATOES.
Cut left-over potatoes into small pieces or slice; fry them in half butter and half oil until brown. Then prepare a batter as directed for scrambled eggs, pour over the potatoes and stir until the egg is firm. If the flavor of onion is desired, add a few, finely chopped, and brown in butter in a separate pan; when done, mix with the eggs and potatoes and serve. Flavor with pepper, if desired. String beans and black toast make a good addition.
SCRAMBLED EGGS WITH TOMATOES.
Prepare a batter as directed for scrambled eggs, add tomato juice or tomato puree instead of milk or water. Flavor with grated onion and celery salt. Serve with bread and green vegetables.