|
Scrambled Eggs with Tomato
When Margaret found a cupful of tomato in the refrigerator, she would take
that, add a half-teaspoonful of salt, two shakes of pepper, and a
teaspoonful of chopped parsley, and simmer it all on the fire for five
minutes; then she would cook half a teaspoonful of minced onion in the
butter in the hot frying-pan as before, and turn in the eggs, and when they
were beginning to grow firm, put in the tomato.
In summer-time she often cut up two fresh tomatoes and stewed them down to a
cupful, instead of using the canned.
Back to Top
|
