SCRAMBLED EGGS

200 WHAT TO GET FOE BREAKFAST.

spoonful of butter, with a saltspoonful of salt, and pour in the eggs. Begin at once to stir to and fro from the bottom, as the e2:s hardens there first. Keep all the egg stiiTed together, till there is no liquid, but a delicate mixture of white and yellow, moist but not running, that will heap on a dish. When just right, turn quickly into a dish and serve. If left in the hot pan it will go on harden- ing, and is not fit to be served.