Scrambled Eggs
Beat five eggs till slightly blended, add a dust of white pepper, half a teaspoon of salt and half a cup of milk. Melt two tablespoons of butter in the chafing-dish, pour in the egg mixture and cook till it is creamy, scraping it from the bottom of the pan as it becomes thick. Scrambled eggs are nice accompanied by saltine wafers. A delicious variation is to butter slices of bread, spread thinly with anchovy paste and then cover with scrambled egg. A cheese flavor may be added by mixing just before serving with a quarter of a cup of grated cheese and a generous dust of paprika.