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Buttered or Scrambled Eggs

Beat four eggs well; then take three tablespoons of cream or milk, three ounces of butter, salt and pepper and heat all together in a stewpan till quite hot; now add the beaten eggs, stirring constantly. Serve on buttered toast. A little onion juice and one teaspoon of finely chopped parsley add very much to this dish for some tastes. If preferred, the whites and yolks of the eggs may be separately beaten.