Pinch of red pepper.

Beat the eggs without separating till light and foamy, and then
add the cheese, salt, and pepper. Put a tablespoonful of butter in
the frying-pan, and when it is hot put in the eggs, and stir till
smooth and firm. Serve on small pieces of buttered toast.

Parmesan cheese is very nice to use in cooking; it comes in bottles,
all ready grated to use.


Eggs with Bacon

Take some bacon and put in a hot frying-pan, and cook till it crisps.
Then lift it out on a hot dish and put in the oven. Break six eggs
in separate cups, and slide them carefully into the fat left in the
pan, and let them cook till they are rather firm and the bottom is
brown. Then take a cake-turner and take them out carefully, and put
in the middle of the dish, and arrange the bacon all around, with
parsley on the edge.


Ham and Eggs, Moulded

Take small, deep tins, such as are used for timbales, and butter
them. Make one cup of white sauce; take a cup of cold boiled
ham which has been put through the meat-chopper, and mix with a
tablespoonful of white sauce and one egg, slightly beaten. Press
this like a lining into the tins, and then gently drop a raw egg
in the centre of each. Stand them in a pan of boiling water in the