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Show RECIPES. Egg Scrambled With Ham. Cut cold boiled ham into small pie ces. The ham which comes in tlri3 will answer the purpose not the dev lied and potted kind, but that which is purchased in slices Melt a fa blespoonful ot butter In the frvlng pan or chafing dish blazer; put In the ham with a teaspoonful of onion juice and cook until the meat begin-, to Crisp up about the edges You can use the ham according to your sup-pi: sup-pi: Half a pound is none too much for five or six or seven eggs, but you may make less do If that is all you have. When the crisping stage is reached turn in your beaten eggs as many :s you think you will need. The fat from the ham and the butler together should insure them against scorching Stir them until thy are done, adding I pepper and chopped parsley If you have the latter. The ham furnislt ea enough aalt You mav be sure of j the popularity of your dish even if you do not ko ao far as a man I kne- who aa(d. "I could eat a barrel of that egga with ham " Anchovy Eggs Cook a toblespoonful of flour with one of butter until thv bubble; pour on them a cup of milk, add i hcaptns, lea spoon of anchovy pas" and stir until you have a smooth sauce. Have ready four or flv eggj beaten light, stir them into the sauce, and cook until the eggs arj stiff enough to make sure they are well done. They should have mueh the consistency of scrambled eggs No 6lt Is needed but a little paprika if. an 1mproement Serve on toast or crackers Eggs On Anchovy Toast. Took together a tablespoon each of butter and flour to bubbling ami blending, add a half cup milk, atlr to smoothness, turn in six beaten eggB, cook until thick, season, and turn on to.tpt buttered and spread with an chovy paste. Cheese Eggs Beat five es?s light, add two heap ing tablespoons of grated cheese and turn Into the blazer or fnlug pan In which you have melted and hot a tablespoon of butter Stir in the esgs and when thick and smooth add pepper pep-per and salt to taste Serve on crack ere or toast. Lyonnalse Eggs .Melt to tablespoons of buttr In the blazer, put In a small onion cut Into thin slices and a coaple of sprigs of parsley, and cook for three or four minutes. Add a gill of milk In which you have mixed a teabpoon of flour, and when this has thickened lay In four or five hard boiled ega sliced or cut into eighths Cook for a few minute?, salt and pepper to lapte and 6erve. INTEMPERANCE IN MILK. The habit of taking a dose of milk or cream the first course at breakfast break-fast is doubtless responsible for much of the billiousnesa and yallow complexion com-plexion of women and the 111 temper oi men If there is anything tc upset all Internal well being, It Is the perpetual feeding with milk stuffs of some sort, which seem to be the dependence of American nutrition Milk with oatmeal, oat-meal, nil Ik with fruit, vegetables with milk sauces, eal, poultry, and sweetbreads sweet-breads with milk or cream gravies Coffee half cream, desserts impossible impossi-ble without cream. Pudding with juvenile ju-venile milk sauce half cooked, ending end-ing with sloppy Ice cream An one with a facial blemish, trom a pimple to eczema, should first of all cut off all this Intemperance in milk Remember It ie not the product but the treatment It gets which makfs It good or bad |
