Beat up four eggs and add a pinch of salt. Put into a saucepan two ounces of butter; pour in the eggs, and stir briskly over a quick fire for one minute. Toast and butter some slices of bread, put them on a dish, pour the eggs over, and serve very hot.

Scotch Woodcock

Beat thoroughly three eggs with a little anchovy paste; pour them into a saucepan with three-quarters of a breakfast cupful of milk, and stir them over the fire until thick, but without boiling. Cut four slices of bread, remove the crusts, and toast them to a light brown. Butter the toast, spread also some anchovy paste over, and arrange them on a hot dish. Pour the custard over, and serve very hot.

Scrambled Eggs With Cream And Mushrooms

Beat together four eggs and season with salt and pepper; put a quarter of a gill of cream and a small piece of butter in a fryingpan, melt the butter, pour in the beaten eggs, and stir quickly over the fire for three or four minutes. Before cooking the eggs, chop up some mushrooms, and fry them lightly in butter. Dish when the eggs are done after mixing the mushrooms with them.

Scrambled Eggs With Smoked Beef

Fry two ounces of finely-chopped smoked beef in a sautepan for one minute. Scramble twelve eggs, mix them with the beef, and serve with any kind of garnish.

Scrambled Eggs With Truffles

Put into a saucepan four sliced truffles with one wineglassful of Madeira wine and reduce to about half its original bulk, which will take about two minutes; add a tablespoonful of butter, and season with salt and pepper. Break eight eggs into the saucepan, and mix well with a wooden spoon or knife for three minutes over a quick fire without ceasing. Serve in a hot dish.

Shirred Eggs

Butter the inside of a deep plate, and break into it as many eggs as will cover the bottom, shake a little pepper and salt over them, and place small pieces of butter on top; put in a moderate oven for five minutes, when they will be done.

Spanish Eggs

Put into a saucepan one breakfast cupful of washed rice with a quart of boiling milk; add half a tablespoonful of salt and boil until done; strain the rice, drain on a colander, and put into a basin; add two ounces of butter, mix well, and spread evenly on a dish. Cut into slices six hard-boiled eggs, arrange on the rice, and serve.