Cheese.=

Beat six eggs until whites and yolks are well mixed; add half a
teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or
cream. Melt two tablespoonsful of butter in the blazer, pour in the egg
mixture, and stir and scrape from the blazer as it thickens. Just before
it comes to the proper consistency, sprinkle in half a cup of grated
Parmesan cheese, still stirring as before, and turn down the flame or
set the blazer into the bath. American dairy cheese may be used instead
of the Parmesan.

=Scrambled Eggs with Smoked Salmon.=

Cook half a cup of smoked salmon, cut into thin strips, in a
tablespoonful of butter three or four minutes; then add to the eggs just
before the cooking is finished.

=Scrambled Eggs a la Union Club.=

Heat one can of pimentos (sweet red peppers) in boiling salted water;
drain, and serve on rounds of buttered toast the pimentos filled with
eggs scrambled with mushrooms or truffles. Pour around the pimentos a
pint of well-seasoned brown sauce, to which one-third a cup of madeira
has been added.

=Scrambled Eggs with Dried Beef.=

Cut half a pound of dried beef, sliced thin, into short match-like
strips, cover with boiling water, drain at once, and add six eggs,
beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of
butter into the blazer; when hot add the eggs and other ingredients, and
stir and cook until the eggs are set.

=Scrambled Eggs with Tomatoes.=

Have ready a pint of tomato pulp, from which the seeds have been
removed, seasoned with onion, celery or parsley, and sweet herbs. Put a
generous tablespoonful of butter into the blazer; add the tomato, and,
when hot, six eggs, slightly beaten, half a teaspoonful of salt and half
a saltspoonful of pepper. Stir until the contents are of a creamy
consistency. Serve with brownbread toast.

=Eggs and Mushrooms a la Dauphine.=

INGREDIENTS.

1 pint of thick tomato sauce, highly seasoned.
1 pint of mushrooms.
1/2 a teaspoonful of salt.
1/2 a saltspoonful of pepper.
6 eggs.

_Method._--Cook the mushrooms in the tomato sauce until tender; add the
seasoning and the eggs, which have been broken into a bowl. Lift the
whites carefully with a silver or wooden fork while cooking, until they
are set; then prick the yolks and let them mix with the tomato, whites
of the eggs and mushrooms. Serve quite soft on toast.

=Scotch Woodcock.=