213.—CREAMY EGGS ON TOAST
| 4 eggs | 2 cups hot milk |
| 2/3 teaspoon salt | 1 teaspoon butter |
| 1/8 teaspoon pepper | 4 slices toast |
Beat eggs slightly, add salt and pepper, and stir into the hot milk; cook over hot water, stirring constantly until mixture is thick and creamy. Add butter, and serve on toast.
214.—CREOLE EGGS
| 1 tablespoon butter | 1 teaspoon salt |
| 1 tablespoon chopped onion | 1 teaspoon Worcestershire sauce |
| 1 tablespoon chopped green pepper | 3 eggs |
| 2 cups tomato | 2 tablespoons cheese |
Cook onion and pepper in butter for five minutes; add tomato and seasonings, and when thoroughly heated add the eggs unbeaten; pick up with a fork until eggs are nearly cooked; add cheese, and cook about one minute. Serve on toast, or with a border of boiled rice.
215.—EGGS WITH CHEESE AND SPAGHETTI
| 2½ tablespoons butter | 1 teaspoon Worcestershire sauce |
| 4 tablespoons flour | ½ teaspoon onion juice |
| 2 cups hot milk | ½ cup cheese cut fine |
| ¼ teaspoon paprika | 1 cup cooked spaghetti |
| ½ teaspoon salt | 3 hard-cooked eggs sliced |
Melt butter, add flour; when well blended add milk gradually and stir until smooth; add seasonings and cheese, and stir until cheese melts; add spaghetti and eggs, cook two minutes, and serve on toast or crackers.