MUMBLED EGGS
- Milk, 1 cup.
- Eggs, 6.
- Granose biscuit, 3.
- Salt.
Put milk on to heat in agate pan; when it begins to boil, break in the eggs, and with a fork stir rapidly till it thickens. It must not be as hard as scrambled eggs. Split granose biscuit in half and heat them in the oven a few minutes. Serve a spoonful of the mumbled eggs on each half of the biscuits. Do not forget to add salt.
SCRAMBLED EGGS WITH SUGAR CORN
Prepare as for scrambled eggs with protose, using nice, tender corn in place of protose. Salt and serve at once on hot platters.
SCRAMBLED EGGS WITH ONIONS
Prepare as for scrambled eggs with protose, using one teaspoonful of lightly braized onion in place of protose. Salt, and serve on hot platters at once.
SCRAMBLED EGGS WITH PROTOSE
- Cream or milk, 1 tablespoonful (for one person).
- Fresh eggs, 2.
- Minced protose, 1 tablespoonful.