ae ssss sss ses sss se sess dds sds ddd

control—but the eggs can be cooked too dry that way, also, if care is not taken.

In top of double boiler, melt the fat for your creamy scramble. Butter and
bacon dripping are the most desirable fats to use, as either one contributes a definite
flavor that is delicious with eggs. Allow 1 tablespoon fat for each 3 eggs you intend
to cook.

Beat eggs until foamy, then add seasonings and cream or rich milk, and beat
until combined. For each 3 eggs you are scrambling, allow 14 teaspoon salt, a few
grains of pepper and 14 cup cream or milk.

Pour mixture into the double boiler, in which the butter or bacon dripping has
been melted. Cook, over gently boiling water—and when the egg mixture begins
to thicken, scrape it from bottom and sides of pan, allowing the liquid mixture
to run under it.

As soon as egg mixture is sufficiently set—it should still be soft, glistening and
creamy (unless you personally like it on the dry side)—turn it out on a warm plate
or on buttered toast, split and buttered hot biscuits, etc.

Sprinkles of paprika or chopped parsley add to both appearance and flavor of
a scramble; chopped chives or bacon chips also serve both purposes exceedingly
well on occasion.

Note: If you use the frying pan over very low heat instead of the double boiler,
proceed in exactly the same way, but keep running a spatula under the egg to lift
it from bottom of pan practically all the time, once mixture begins to thicken;
realize how much more quickly the egg will set (and if you allow it, become dry
instead of creamy), in the frying pan.

Scramble Variations—These are infinite in number, but to mention a few simple

ones:

Cut a little bacon or ham in small pieces, and fry it, before pouring in the egg
mixture; add more dripping or drain off excess dripping, as the case may be, to
give required total amount for the eggs you are doing.

Spanish scramble, based on 3-egg amount, calls for the addition of 2 tablespoons
chili sauce combined with 2 or 3 teaspoons chopped green pepper and 2 teaspoons
melted butter or bacon fat . . . combine these ingredients and stir them into the
egg mixture just after it has begun to thicken.

Cheese scramble is simple—just stir in soft loaf cheese cut into small dice, or
any shredded yellow cheese (plain, pimiento, relish cheeses, may all be used) when
egg mixture begins to thicken.

‘Diced cooked ham or bacon chips or chopped frizzled dried beef may be stirred
into egg mixture just as it begins to thicken.

Fried mushrooms, with a little scraped onion or some chopped chives or with
a trifle of chopped green pepper, may be stirred into egg mixture just as it begins
to thicken.

Much-liked accompaniments for almost any of these variations of the creamy
scramble, include crisp broiled or fried bacon, broiled or fried ham, nicely-browned
sausages, heated sausage of the liver or bologna types, sliced and fried canned
ham loaf, frizzled dried beef, fried chicken livers, etc.

Wonderful mixers, the creamy scrambles—yet sufficient in themselves for many
occasions, with the simplest accompaniment such as bread and butter, buttered
toast, hot or toasted and buttered baking powder biscuits or muffins, hot Johnny
cake or bran bread, etc.

LESSON. 12 90