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Poached Egg in Tomato

Cut a piece from the stem end of a tomato; remove pulp; set in ramekin dish; sprinkle with salt and pepper, being careful not to break the yolk; cover with buttered paper. Set in a pan of water and bake in a moderate oven until firm.

Scrambled Eggs No. I 4 eggs 4 tablespoons milk or cream 1 teaspoon salt teaspoon pepper 1 teaspoon chopped parsley 2 tablespoons butter Beat egg slightly, enough to blend yolks and whites; add seasonings, parsley and milk. Melt butter in frying pan, add egg mixture, and cook slowly, lifting carefully with a spoon to keep mixture uniformly delicate.

Scrambled Eggs No. 2 Prepare the same as Scrambled Eggs No. 1, beating yolks and whites separately. Many persons have better success scrambling eggs in a double boiler instead of in a frying pan.

Scrambled eggs can be varied in appearance and flavor by adding various chopped meats, condiments, vegetables, cheese, or mushrooms.