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Classic
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page 99
and mix with the eggs. Add further a little more than a pint sweet milk. Put a
pun on the fire, melt a spoonful butter in it and pour in the egg mixture. Stir
gently with a wooden spoon until hot, when place the pan on a slower fire. Take
it up when it begins to thicken. Do this with a spoon in as large pieces as
possible and garnish them with parsley chopped fine. Serve hot with fried ham or
bacon.
Stuffed eggs.
Boil eggs 8 or 10 minutes, after which allow them to cool length or crosswise.
Take out
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