One half cupful of grated American cheese and six well-beaten eggs. Mix the cheese with the eggs before cooking.
EGGS À LA PAYSANNE
Put one half cupful of cream into a baking-dish, break into it six fresh eggs, and place in the oven till the eggs are set. Sprinkle with salt and pepper, minced parsley, and sweet green pepper.
EGGS À L’AURORE
Make the cream sauce and add to it the shredded whites of six or eight hard-boiled eggs. Spread on buttered toast and rub the yolks through a sieve, sprinkling each slice of toast with the powdered yolk. Sometimes called “Eggs à la Goldenrod.”
OYSTER SCRAMBLE
One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare as other scrambles.
MUSHROOM SCRAMBLE
One cupful of cooked mushrooms, cut fine, six or eight well-beaten eggs. Serve on toast.