- 1 cup of milk.
- 1 egg.
- 1 tablespoonful of butter.
- 1 cup of fine bread crumbs from the centre of a stale loaf.
- ¾ to 1 whole cup of cheese.
Method.—Melt the butter, add the cheese, and stir while melting; then add the bread crumbs, which have been soaked in the milk and the egg lightly beaten.
EGGS.
| New-laid eggs, with Baucis' busy care |
| Turned by a gentle fire, and roasted rare. |
| —Dryden. |
Scrambled Eggs with Cheese.
Beat six eggs until whites and yolks are well mixed; add half a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful of butter in the blazer, pour in the egg mixture, and stir and scrape from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan.
Scrambled Eggs with Smoked Salmon.
Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or four minutes; then add to the eggs just before the cooking is finished.