CHICKEN SCRAMBLE
Use one cupful of cold, cooked chicken, shredded or chopped, to seven well-beaten eggs, and prepare like other scrambles. Season with green pepper or pimento, chopped fine.
EGGS À LA BONNE FEMME
Fry two sliced onions brown in butter, then add a tablespoonful of vinegar. Butter a platter, spread the fried onions over it, break upon it six fresh eggs, sprinkle with crumbs, dot with butter, and bake in a hot oven until the eggs are set.
EGGS À LA BOURGEOISE
Cut slices of bread half an inch thick and trim off the crust, lay on a buttered platter, and sprinkle with grated cheese. Beat eggs enough to cover the bread, season with salt and pepper, and grated nutmeg, pour over the bread, and bake in a moderate oven until the eggs are set.
EGGS À LA ST. CATHERINE
Cut cold, baked potatoes in halves lengthwise and scoop out a part of the pulp. Break an egg into half, sprinkle with salt and pepper, add a
