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Scrambled Eggs with Mushrooms

4 eggs I heaping tablespoonful (I oz.) butter 8 small mushrooms I tablespoonful cream I slice buttered toast Salt, pepper, and red pepper Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.

Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately. 6 eggs