EGGS À L'AURORE
Make the cream sauce and add it to the shredded whites of six or eight hard-boiled eggs. Spread on buttered toast, and rub the yolks through a sieve, sprinkling each slice of toast with the powdered yolk.
OYSTER SCRAMBLE
One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare like other scrambles.
MUSHROOM SCRAMBLE
One cupful of cooked mushrooms, cut fine, and six or eight well-beaten eggs. Serve on toast.
LOBSTER SCRAMBLE
One cupful of cold, cooked lobster, six or eight well-beaten eggs. Mix before putting into the hot butter.
TOMATO SCRAMBLE
One cupful of stewed and strained tomato, or of fresh tomatoes peeled and rubbed through a sieve, six or eight well-beaten eggs. Mix before putting into the hot butter.
