fresh eggs to cover it, taking care not to break the yolks. Place in the oven until the eggs are set. Sprinkle with salt and pepper and minced parsley, and serve at once.
CREAMED CELERY WITH POACHED EGGS
Prepare creamed celery according to directions given in the previous chapter. Spread on buttered toast, and put a poached egg on each slice.
CHICKEN LIVER SCRAMBLE
Use one cupful of chopped, cooked chicken livers and six or seven well-beaten eggs. Prepare like other scrambles.
CHEESE SCRAMBLE
One half cupful of grated American cheese and six well-beaten eggs. Mix the cheese with the eggs before cooking.
EGGS À LA PAYSANNE
Put one half cupful of cream or rich milk into a baking-dish, break into it six fresh eggs, and place in a hot oven until the eggs are set. Sprinkle with salt and pepper, minced parsley, and sweet green pepper.
