to get a little firm; then draw the pan to the edge of the stove,
and scrape up from the bottom all the time till the whole looks alike,
creamy and firm, but not hard. Put them in a hot, covered dish.


Scrambled Eggs with Parsley

Chop enough parsley to make a teaspoonful, and mince half as
much onion. Put the onion in the butter when you heat the pan,
and cook the eggs in it; when you are nearly ready to take the eggs
off the fire, put in the parsley.

After Margaret had learned to make these perfectly, she began to
mix other things with the eggs.


Scrambled Eggs with Tomato

When Margaret found a cupful of tomato in the refrigerator, she
would take that, add a half-teaspoonful of salt, two shakes of
pepper, and a teaspoonful of chopped parsley, and simmer it all
on the fire for five minutes; then she would cook half a teaspoonful
of minced onion in the butter in the hot frying-pan as before,
and turn in the eggs, and when they were beginning to grow firm, put
in the tomato. In summer-time she often cut up two fresh tomatoes
and stewed them down to a cupful, instead of using the canned.


Scrambled Eggs with Chicken