teaspoonful of cream to each egg, and bake in a moderate oven until the eggs are set. In the meantime, beat the white of an egg to a stiff froth, and work into it gradually the potato pulp which has been scooped out. Heap roughly over the baked eggs, and keep in the oven until well puffed and brown.
EGGS À LA WASHINGTON
Lay a slice of fresh, fried tomato on each slice of buttered toast. On each slice of tomato, arrange some shredded sweet pepper, fried. Lay a poached egg on each slice.
PIMENTO SCRAMBLE
Use the scarlet pimentos which come in cans. Chop rather coarsely and use half a cupful to each four eggs. Prepare like other scrambles.
EGGS À LA ESPAGNOLE
Make a cream sauce and add to it half a cupful of shredded pimentos. Spread over buttered toast and put a poached egg on each slice.
CODFISH SCRAMBLE
Use one cupful of shredded salt cod which has been freshened, and seven well-beaten eggs.
