Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and 1/2 cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients. Stir over a moderate heat until the mixture begins to thicken. Take from the fire and beat rapidly until the egg becomes quite thick and creamy. Have slices of toast on a hot dish. Heap the mixture on these and garnish with points of toast. Serve at once. Soup stock may be substituted for the milk. A grating of nutmeg may be added if liked. - Mabel Sturtevant, 106 S. Dearborn St., Chicago, Ill.