Melt two tablespoonsful of butter in the blazer, pour in the egg mixture, and stir and scrape from the blazer as it thickens.

Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath.

American dairy cheese may be used instead of the Parmesan.
=Scrambled Eggs with Smoked Salmon.= Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or four minutes; then add to the eggs just before the cooking is finished.
=Scrambled Eggs a la Union Club.= Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of buttered toast the pimentos filled with eggs scrambled with mushrooms or truffles.

Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of madeira has been added.
=Scrambled Eggs with Dried Beef.= Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk.

Put two tablespoonfuls of butter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set.
=Scrambled Eggs with Tomatoes.= Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs.