Camping and woodcraft - Scoutmastercg.com

oURED MEATS 339Scrambled Eggs.— Put into a well-greased panas many eggs as it will hold separately, each yolkbeing whole. When the w^hites have begun to set,stir from bottom of pan until done (buttery, notleathery). Add a piece of butter, pepper, and salt.Another way is to beat the eggs with a spoon. Tofive eggs add one-fourth teaspoonful salt. Heat onetablespoonful butter in the frying-pan. Stir in theeggs, and continue stirring until eggs set. Beforethey toughen, turn them out promptly into a warmdish.Scrambled Eggs, Fancy,— After turning in fiveeggs as above, add a cupful of canned tomatoes,drained and chopped quite fine ; or, chopped ham orbacon instead of tomatoes.Plain Omelet.— It is better to make two or threesmall omelets than to attempt one large one.Scrape the pan and wipe it dry after each omeletis made. Use little salt: it keeps the eggs fromrising. Heat the fat in the pan very gradually, butget it hot almost to the browning point.Beat four eggs just enough to break them well;or, break into a bowl with four tablespoonfuls milk,and w^hip thoroughly. Add a little salt. Put twoheaped teaspoonfuls of butter in the pan and heatas above. Pour egg into pan, and tilt the panforward so that the egg flows to the far side. Assoon as the egg begins to set, draw it up to theraised side of the pan with a knife. Beginningthen at the left hand, turn the egg over in smallfolds until the lower part of the pan is reached, andthe omelet has been rolled into a complete fold.Let the omelet rest a few seconds, and then turn outinto a hot dish. Work rapidly throughout, so thatthe omelet is creamy instead of tough. It shouldbe of a rich yellow color.Ham Omelet.— Cut raw ham into dice. Fry.Turn the beaten eggs over it and cook as above.Bacon can be used instead of ham.Fancy Omelets.— Take tender meat, game, fish,or vegetable, hash it fine, heat it in white sauce