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Classic
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page 28
salt and pepper to taste. Cover the top with crumbs, pour over the pint of milk,
and bake till brown.
SCRAMBLED EGGS
Have the skillet hot and add 1 tablespoon butter. Break the eggs and drop in,
stirring constantly, pepper and salt and cook quickly. Serve immediately on
toast or with crisp bacon.
SHIRRED EGGS
Take 6 fresh eggs. Grease baking-dish with butter. Do not beat the eggs, but
break and pour them in the dish. Salt and pepper them and put in a hot oven and
cook till the whites curl up. Serve in baking-dish at once.
STUFFED EGGS
1 dozen eggs.
Boil and peel and cut into halves. Remove the yolks and cream them and add 1
tablespoon butter, 2 tablespoons old ham, nicely minced. Season highly with
salt, pepper, and mustard, and a little chopped onion. Fill the eggs and arrange
on a dish or a platter.
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