Chop fine a cup of cold chicken, or any light-colored meat, and
heat it with a tablespoonful of water, a half-teaspoonful of salt,
two shakes of pepper, and a teaspoonful of chopped parsley.
Cook a half-teaspoonful of minced onion in the butter you put in
the hot frying-pan, and turn in the eggs, and when they set mix in
the chicken.

Sometimes Margaret used both the tomato filling and the chicken in
the eggs, when she wanted to make a large dish.


Creamed Eggs

Cook six eggs twenty minutes, and while they are on the fire make
a cup of white sauce, as before: one tablespoonful of butter,
melted, one of flour, one cup of hot milk, a little salt; cook
till smooth. Peel the eggs and cut the whites into pieces as large as
the tip of your finger, and put the yolks through the potato-ricer.
Mix the eggs white with the sauce, and put in a hot dish, with the
yellow yolks over the top. Or, put the whites on pieces of toast,
which you have dipped in part of the white sauce, and put the yolks
on top, and serve on a small platter.

Another nice way to cream eggs is this: Cook them till hard,
and cut them all up into bits. Make the white sauce, and into it
stir the beaten yolk of one egg, just after taking it from the fire.
Mix the eggs with this, and put in a hot dish or on toast.
You can sprinkle grated cheese over this sometimes, for a change.