=Various Scrambles=
Simmer sliced celery or onion in oil a few minutes before adding eggs.
Or, add asparagus tips, green peas, mushrooms, a little boiled rice
or a few broken nuts or bits of trumese or nutmese to eggs before
scrambling.
The yolks only may be scrambled.
=★ Cream Sauce Scramble=
Add 3 eggs to each half-cup of hot cream sauce; mix until done. Garnish
with sliced tomato. Mushrooms may be added to the cream sauce before
the eggs. Any desired sauce may be used.
=Florentine Scrambled Eggs=
Spread nicely scrambled eggs on rounds of moistened toast and place a
broiled or baked half of tomato on top. Garnish with parsley or spinach
leaves or with lettuce and fringed celery.
=Egg Croquettes=
_Sauce_--
1 tablespn. butter
2-2⅔ tablespns. flour
1 cup milk or thin cream
1 teaspn. onion juice
1 teaspn. salt
6 hard boiled eggs, chopped
The whites of eggs may be rubbed through a wire strainer or a ricer.
Make sauce the usual way; cool; add the eggs and shape into croquettes,
egg, crumb and bake. A few cooked chopped fresh or dried mushrooms may
be added with the eggs.
=Egg and Rice Croquettes=
2 cups boiled rice
¼ cup cream
oil or melted butter
3-4 hard boiled eggs, chopped or the whites riced
grated onion or finely-sliced celery, or both
chopped parsley
Shape, heat in oven, serve with cream sauce, with or without peas or
celery.