Page:Everyday Luncheons.djvu/141

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Make the cream sauce and add it to the shredded whites of six or eight hard-boiled eggs. Spread on buttered toast, and rub the yolks through a sieve, sprinkling each slice of toast with the powdered yolk.

 

One cupful of oysters, cut fine. Pour boiling water over, drain on a fine sieve, and add six or seven well-beaten eggs. Prepare like other scrambles.

 

One cupful of cooked mushrooms, cut fine, and six or eight well-beaten eggs. Serve on toast.

 

One cupful of cold, cooked lobster, six or eight well-beaten eggs. Mix before putting into the hot butter.

 

One cupful of stewed and strained tomato, or of fresh tomatoes peeled and rubbed through a sieve, six or eight well-beaten eggs. Mix before putting into the hot butter.

