5 eggs

1 cup milk

1 tablespoonful but-ter

1 teaspoonful salt 1/2 teaspoonful pep-per

Egg beater

Saucepan or chafing-dish Teaspoon Tablespoons

Break 5 eggs into a bowl, being careful not to drop in any shells.

Add 1 teaspoonful of salt and 1/2 of pepper.

Beat for a minute with an egg-beater.

Add 1 cup of milk and beat a little longer.

Have a saucepan (you can also use a chafing-dish) on a hot part of the stove; put into it 1 tablespoonful of butter and let it melt.

Pour in the mixture and stir slowly.

Pretty soon the egg will begin to stick to the bottom of the pan; keep scraping it off as you stir.

When most of the mixture is thick and lumpy, the scramble is done.

Do not let it get hard.

Serve right away on hot plates; it is very nice to have some hot slices of toast ready and pour the mixture over them.