A Little Cook Book for a Little Girl | Page 4

as well.
Scrambled Eggs
4 eggs.
2 tablespoonfuls of milk.
1/2 teaspoonful of salt.
Put the eggs in a bowl and stir till they are well mixed; add the milk
and salt. Make the frying-pan very hot, and put a tablespoonful of
butter in it; when it melts, shake it well from side to side, till all the
bottom of the pan is covered. Put in the eggs and stir them, scraping
them off the bottom of the pan until they begin to get a little firm; then
draw the pan to the edge of the stove, and scrape up from the bottom all
the time till the whole looks alike, creamy and firm, but not hard. Put
them in a hot, covered dish.
Scrambled Eggs with Parsley
Chop enough parsley to make a teaspoonful, and mince half as much
onion. Put the onion in the butter when you heat the pan, and cook the
eggs in it; when you are nearly ready to take the eggs off the fire, put in
the parsley.
After Margaret had learned to make these perfectly, she began to mix
other things with the eggs.
Scrambled Eggs with Tomato
When Margaret found a cupful of tomato in the refrigerator, she would
take that, add a half-teaspoonful of salt, two shakes of pepper, and a
teaspoonful of chopped parsley, and simmer it all on the fire for five
minutes; then she would cook half a teaspoonful of minced onion in the
butter in the hot frying-pan as before, and turn in the eggs, and when
they were beginning to grow firm, put in the tomato. In summer-time
she often cut up two fresh tomatoes and stewed them down to a cupful,
instead of using the canned.

Scrambled Eggs with Chicken
Chop fine a cup of cold chicken, or any light-colored meat, and heat it
with a tablespoonful of water, a half-teaspoonful of salt, two shakes of
pepper, and a teaspoonful of chopped parsley. Cook a half-teaspoonful
of minced onion in the butter you put in the hot frying-pan, and turn in
the eggs, and when they set mix in the chicken.
Sometimes Margaret used both the tomato filling and the chicken in the
eggs, when she wanted to make a large dish.
Creamed Eggs
Cook six eggs twenty minutes, and while they are on the fire make a
cup of white sauce, as before: one tablespoonful of butter, melted, one
of flour, one cup of hot milk, a little salt; cook till smooth. Peel the
eggs and cut the whites into pieces as large as the tip of your finger,
and put the yolks through the potato-ricer. Mix the eggs white with the
sauce, and put in a hot dish, with the yellow yolks over the top. Or, put
the whites on pieces of toast, which you have dipped in part of the
white sauce, and put the yolks on top, and serve on a small platter.
Another nice way to cream eggs is this: Cook them till hard, and cut
them all up into bits. Make the white sauce, and into it stir the beaten
yolk of one egg, just after taking it from the fire. Mix the eggs with this,
and put in a hot dish or on toast.
You can sprinkle grated cheese over
this sometimes, for a change.
Creamed Eggs in Baking-Dishes
Cut six hard-boiled eggs up into bits, mix with a cup of white sauce,
and put in small baking-dishes which you have buttered. Cover over
with fine, sifted bread-crumbs, and dot with bits of butter, about four to
each dish, and brown in the oven. Stick a bit of parsley in the top of
each, and put each dish on a plate, to serve.
Birds' Nests

Sometimes when she wanted something very pretty for breakfast,
Margaret used this rule:
Open six eggs, putting the whites together in one large bowl, and the
yolks in six cups on the kitchen table. Beat the whites till they are stiff,
putting in half a teaspoonful of salt just at the last. Divide the whites,
putting them into six patty-pans, or small baking-dishes. Make a little
hole or nest in the middle of each, and slip one yolk carefully from the
cup into the place. Sprinkle a little salt and pepper over them, and put a
bit of butter on top, and put the dishes into a pan and set in the oven till
the egg-whites are a little brown.
Omelette
Making an omelette seems rather a difficult thing for a little girl, but
Margaret made hers in a very easy way. Her rule said:
Break four eggs separately. Beat the whites till they are stiff, and then
wash and wipe dry the egg-beater, and beat the yolks till they foam, and
then put in half a teaspoonful