dding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at
once.

~SCRAMBLED EGGS WITH PEPPERS~--Scrambled eggs on toast with chopped
sweet green peppers make an excellent breakfast dish. Toast four slices
of bread, butter, and put where the platter on which they are arranged
will keep hot. Put a tablespoonful of butter in a hot frying-pan, as
soon as it bubbles turn in half a dozen eggs which have been broken into
a bowl, and mix with half a dozen tablespoonfuls of water. As the whites
begin to set, whip together quickly with a silver knife. Sprinkle over
the top two finely cut peppers from which the seeds have been removed,
stir through the eggs, let the whole cook a half minute, then pour over
the slices of toast, garnish with sprigs of parsley, and serve at once.

~SCOTCH EGGS~--Shell six hard-boiled eggs and cover with a paste made of
one-third stale breadcrumbs cooked soft in one-third cup milk, then mix
with one cup lean boiled ham minced very fine and seasoned with cayenne
pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll
slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.

~BANANAS WITH OATMEAL~--Add a teaspoonful of salt to a quart of rapidly
boiling water and sprinkle in two cups of rolled oatmeal. Set the
saucepan into another dish of boiling water (double boiler), cover and
cook at least one hour. Longer cooking is preferable. Have ready half a
banana for each person to be served. The banana should be peeled and cut
in thin slices. Put a spoonful of the hot oatmeal over the bananas in
the serving dishes. Pass at the same time sugar and milk or cream. Other
cereals may be served with bananas in the same way.

~SPAWN AND MILK~--Have the water boiling fast. Salt to taste, then
holding a handful of meal high in the left hand, let it sift slowly
between the fingers into the bubbling water, stirring all the time with
the right hand. Stir until a thin, smooth consistency obtains, then push
back on the fire where it will cook slowly for several hours, stirring
occasionally with a "pudding stick" or wooden spoon. It will thicken as
it cooks. Serve in bowls with plenty of good rich milk.

~BOILED SAMP~--Soak two cupfuls over night in cold water. In the morning
w