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Scrambled Eggs with Cheese

1/2 pound of cheese grated or cut into small pieces 8 whites of eggs 1 tablespoon of chopped parsley A pinch of nutmeg 1/2 teaspoon salt Beat the whites slightly, mix them with the other ingredients; cook over a very slow fire, stirring constantly, so that the cheese may be melted by the time the eggs are cooked. In food value the dish is equal to nearly two pounds of average beef.