Break eggs all together in a bowl, scatter a tablespoon of butter over the bottom of a frying pan and pepper it ligthtly and sprinkle on a scant teaspoon of salt. Put the pan on the fire, as the butter melts turn in the eggs. Begin at once to scrape and toss up from the bottom, as the eggs "set" there. Handle quickly, following the cooking of the egg, keeping all turned and mixed and scrambled together, until there is no liquid and no tough leathering solid, but a delicate mixture of white and yellow, set but not hard, moist but not running. Keep the handle of the pan in your left hand, as you stir with your right, shifting it over the heat as needed or even raising it, if cooking too fast. It will go on hardening in the hot pan after it is taken from the fire, therefore either allow for this and for stirring a mo-iment or two after removal, or turn very quickly into a hot dish when finished exactly right. Use a large limber knife or a griddle spade for turning. - Mabel Sturtevant, 105 S. Dearborn St.. Chicago, 111.

Variation I

Beat the eggs with a fork just enough to break them. To every 4 eggs add 2 tablespoons of milk, 1/2 a teaspoon of salt and pepper. Into a clean spider drop a teaspoon of butter. As soon as it begins to set, remove to a cooler part of the range and continue to stir until they are of the right consistency. They should be firm, but not hard. - Mrs. Mary Carpenter, Des Plaines, 111.