118 SOME EGG RECIPES. 
Dr. King, in his Art of Cookery, says : 
“J wish the world were thoroughly informed 
of two truths concerning eggs; how incompar- 
ably better roasted eggs are than boiled, and 
never to eat any butter with eggs in the shell.” 
SCRAMBLED EGGS. 
By this method the white and yolk are 
mingled less than in omelet and more than in 
poaching. The result is a mottled mass of 
white and yellow; similar mixtures are also 
known as rumbled and coddled eggs. 
Put in a saucepan one tablespoontful of butter 
for six egos; break the eggs in, one by one, add 
one half cup milk and a little salt and pepper. 
Stir until well thickened. Serve on toast, or 
heap in a mound, on a hot platter. This may be 
prepared at the table by a chafing-dish. 
Variations. 
1. Use gravy or soup stock instead of milk. 
2. Add-one tablespoonful grated cheese or 
chopped parsley. 
