The Myrtle Reed Cook Book

by Myrtle Reed

One cupful of cold cooked lobster, six or eight well-beaten eggs. Mix before putting into the hot butter.

TOMATO SCRAMBLE

One cupful of stewed and strained tomato, or of fresh tomato peeled and rubbed through a sieve, six or eight well-beaten eggs. Mix before putting into the hot butter.

GREEN PEA SCRAMBLE

One cupful of cold cooked green peas, six or seven well-beaten eggs. Mix before beginning to cook.

HAM SCRAMBLE

One cupful of cold boiled ham, minced, mixed with eight well-beaten eggs. A little grated onion is an improvement.

BACON SCRAMBLE

Fry one cupful of shredded bacon until partially cooked, drain off part of the fat, add six or seven well-beaten eggs, and finish cooking, stirring constantly. A little grated onion may be added with the eggs.